Georgian Cabbage Pkhali
Budget-friendly, original, light, and very festive! This is a dish from my native Georgian cuisine, and we love it dearly. I made it for a birthday at work, and no one could guess what it was made of — guesses ranged from chicken to beans, but cabbage never crossed anyone's mind. Using this same method, you can make pkhali from boiled beets, beet greens, spinach, eggplant, or green and string beans.
tatka
Recipe author
Georgian Cabbage Pkhali
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
4 g
Fats 50 %
12 g
Carbohydrates 33 %
8 g
144 kcal
GI:
100
/
0
/
0
- Boil the cabbage thoroughly in salted water. Squeeze it out and chop it finely with a knife. Run the walnuts, garlic, and cilantro through a meat grinder twice. Combine the cabbage with the ground nut mixture, then add the vinegar, hot pepper, khmeli-suneli (a Georgian spice blend), and salt if needed. Mix everything well until smooth and uniform. Mound it onto a serving plate (the way portioned plov is plated in restaurants) and garnish the top with pomegranate seeds, cilantro leaves, and walnut halves.
Caloric content of the products possible in the composition of the dish
- Pomegranate - 52 kcal/100g
- Walnuts - 650 kcal/100g
- Black walnut, English - 628 kcal/100g
- Black walnut, Persian - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Khmeli-suneli - 417 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Cilantro - 25 kcal/100g
- White wine vinegar - 14 kcal/100g
- Table salt - 0 kcal/100g
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