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Cabbage pkhali in Georgian

The dish is budget-friendly, original, dietary and very festive! This is a dish of my national Georgian cuisine. We love him very much. I cooked at work for my birthday, no one guessed from what. There were a lot of answers and chicken and beans, but cabbage did not occur to anyone. According to this recipe, you can cook phali from boiled beetroot, beet leaves, spinach, eggplant, asparagus and string beans.
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Recipe author
Georgian cabbage phali
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Composition / ingredients

servings:
Translation table of volumetric measures
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

Cooking method

Cooking time: 1 h

Boil the cabbage well in salted water. Squeeze, chop finely with a knife. Nuts, garlic, cilantro scroll through a meat grinder twice. Combine cabbage and rolled nuts, add vinegar, hot pepper, hops-suneli, if necessary salt. Mix everything thoroughly until smooth. Put a slide on a snack plate (as portioned pilaf is laid out in restaurants), decorate the top with pomegranate seeds, coriander leaves and walnut halves.

Caloric content of the products possible in the composition of the dish

  • Garnet - 52   kcal/100g
  • Walnuts - 650   kcal/100g
  • Black Walnut English Walnut - 628   kcal/100g
  • Black Persian Walnut - 651   kcal/100g
  • Walnut oil - 925   kcal/100g
  • Garlic - 143   kcal/100g
  • Hop-suneli - 417   kcal/100g
  • White cabbage - 28   kcal/100g
  • Boiled white cabbage - 21   kcal/100g
  • Ground hot pepper - 21   kcal/100g
  • Coriander greens - 25   kcal/100g
  • White wine vinegar - 14   kcal/100g
  • Table salt - 0   kcal/100g

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