Cabbage Pkhali
Cabbage pkhali combines tender cabbage with a rich walnut paste and fresh cilantro. Vinegar and Georgian spices add brightness without sugar. Resting firms the appetizer and makes it suitable for chilled service.
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Inventory: Blender, Mixer, Oven
526
Servings: 6 (1 serving ≈ 154 gram)
Digestion time: 3 hour
Vegetable base
Shred cabbage (700 g), boil it for 7–8 minutes until tender, and squeeze it thoroughly dry.
Walnut paste
Grind walnuts (150 g) with garlic (6 g), onion (40 g), utskho-suneli (1 g), and coriander (1 g) into a paste.
Mix the cabbage with the walnut paste and cilantro (10 g). Add wine vinegar (10 g) and table salt (5 g), then mix.
Leave the pkhali to rest for 30 minutes. Serve chilled.
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