Young Cabbage Pkhali

Description

The term 'pkhali' refers to any greens or leaves that are boiled, squeezed, chopped, and mixed with spices, garlic, pomegranate, and nuts. The main rule of pkhali is seasonality. In spring, young garden greens are used, while spinach and beets are common in the fall and winter. However, pkhali made from cabbage is prepared only until July, when the cabbage is still truly tender, fresh, and young.

Ingredients

• White Cabbage - 17.6 oz
• Walnuts - 2.6 oz
• Red Wine Vinegar - 0 fl oz
• Cilantro - 5 sprigs
• Dill - 5 sprigs
• Parsley - 5 sprigs
• Garlic - 3 cloves
• Red Long Chili Peppers - 0.2 oz
• Khmeli-suneli - 0.2 oz
• Walnuts - 0 fl oz
• Salt - to taste

Step by Step guide

Step 1

Remove the top darkened and wilted leaves from the cabbage. Cut the cabbage head in half and remove the core. Place the cabbage halves in boiling salted water and cook for 20–25 minutes, until tender.

Step 2

Drain the cabbage in a colander and let it cool. Then, chop the leaves into fairly large pieces, about 1 to 1.5 cm.

Step 3

Place the nuts in a mortar and add the crushed garlic. Remove the tough stems from the herbs, chop them finely, and add them to the mortar. Add khmeli-suneli, red pepper, salt, and wine vinegar, and mix everything well. Add a little boiled water to achieve a paste-like consistency.

Step 4

Toss the cabbage with the nut dressing, drizzle with nut oil, and serve.

Users Photos

You would also like