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Pkhali with cabbage served, decorated with fresh pomegranate
Traditional Georgian cabbage pkhali topped with ruby-red pomegranate seeds

Cabbage pkhali

Author: Flavelo
Recipes Starters
A Georgian 'supra' (feast) is unimaginable without Pkhali. This colourful family of vegetable pâtés is built on walnuts: a paste of ground walnuts, garlic and Caucasian spices embraces the cooked vegetable. The cabbage version is crunchy and creamy at the same time, with pomegranate seeds breaking the richness of the walnuts like tiny acidic explosions.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 240 kcal
🌍 Cuisine Georgian

Ingredients

Equipment Needed

  • Large saucepan for cooking
  • Mincer or food processor
  • Large bowl

Allergen Information

⚠️ Nuts (Walnuts)

Instructions

1 ✓

Cut the cabbage into larger chunks and boil in salted water until soft (approx. 10 mins).

Tip: Don't boil it into a complete mush, keep some bite.
2 ✓

Drain the cabbage, let cool, then squeeze the water out thoroughly and firmly with your hands. Then chop very finely or mince.

Tip: Removing water is critical: if it stays wet, the Pkhali will be runny and spoil quickly.
3 ✓

Place the walnuts, garlic and coriander in a food processor and blitz into an oily, fine paste.

Tip: The oil content of the walnuts will cream and bind the dish (emulsion).
4 ✓

Mix the cabbage with the walnut paste. Season with vinegar, salt, chilli and fenugreek. Knead together by hand like dough.

Tip: Kneading by hand helps the walnut oil coat the vegetable.
5 ✓

Form golf ball-sized spheres from the mixture, press a dimple into the centre.

Tip: The garnish will sit in the dimple.
6 ✓

Sprinkle generously with pomegranate seeds when serving.

Recipe FAQ

The mixture is too watery.
You didn't squeeze enough water out of the cabbage. Try adding more walnuts, they will absorb the moisture.
How long does it keep?
2-3 days in the fridge; in fact, it's even better the next day as the flavours meld.

Ingredients

  • 500 g White cabbage
  • 100 g Walnuts
  • 2 cloves Garlic
  • 1 bunch Fresh coriander
  • 1 tbsp White wine vinegar (or cider vinegar)
  • 1 tsp Ground fenugreek (Blue fenugreek/Utskho suneli - if available)
  • 1 pinch Chilli flakes
  • 0.5 pcs Pomegranate (seeds)
  • 1 tsp Salt