Pkhali from young cabbage
6 servings
40 minutes
The word "phali" is used by Georgians to describe any herb or leaves - boiled, squeezed, chopped, mixed with spices, garlic, pomegranate, nuts. The main rule of phali is seasonality. In spring, young garden tops are used , in autumn and winter - spinach and beets. But phali from cabbage is prepared until July at the latest, when the cabbage is still truly tender, fresh and young.
1
Remove the upper darkened and wilted leaves from the cabbage. Cut the head in half and remove the core. Place the halves of cabbage in boiling salted water and cook for 20-25 minutes until soft.
- Young (spring) cabbage: 500 g
- Salt: to taste
2
Drain the cabbage in a colander and let it cool. Then cut the leaves into fairly large pieces, about 1–1.5 cm.
3
Put the nuts in a mortar, add crushed garlic. Remove the tough stems from the herbs, chop finely and add to the mortar. Add khmeli-suneli, red pepper, salt, wine vinegar and mix everything well. Add a little boiled water to make the mixture resemble a paste.
- Walnuts: 75 g
- Garlic: 3 cloves
- Cilantro: 5 sprig
- Dill: 5 sprig
- Parsley: 5 sprig
- Khmeli-suneli: 7 g
- Ground red pepper: 5 g
- Salt: to taste
- Red wine vinegar: 20 ml
4
Mix the cabbage with nut dressing, drizzle with nut oil, and serve.
- Young (spring) cabbage: 500 g
- Walnuts: 75 g
- Walnut oil: 5 ml