Serving 150829b
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Cabbage Salad
Georgia
  -   Kombosto Pkhali
Makes
Effort:
Sched:
DoAhead:  
1 #  
***
2-1/2 hrs  
Best
Given the list of ingredients, this unusual salad just has to be Georgian. I don't know exactly how Georgians use this salad, but it strikes me that it would be really good spread on bread or rolled up in lavash, so I'm considering it primarily as an appetizer.



12
2
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2
2-1/2
1
1/2
1/4
1/4
1/2
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1/2
1/4
1/4
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1
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oz
T
---
cl
oz
t
t
t
t
t
---
c
c
c
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T
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Cabbage
Oil
-- Spicing
Garlic
Walnut meats
Coriander Seeds
Marigold Petals (1)
Fenugreek leaf (2)
Chili Powder (3)
Salt
-- Herbs
Pomegranate Seeds
Cilantro (4)
Basil, opal
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Wine Vinegar
-- Garnish
Pomegranate Seeds
Make   -   (2-1/2 hrs - 50 min work)
  1. Chop CABBAGE coarse. In a skillet, heat Oil and fry stirring over moderate heat until well softened, but there should be no browning. Scoop into a bowl and set aside to cool.
  2. Crush GARLIC and chop small. Put all Spicing items in a food processor and run to a paste. A mini-prep processor works fine.
  3. Shell POMEGRANATE SEEDS. Set a few aside to use as Garnish
  4. Chop CILANTRO and BASIL fine. Mix with Pomegranate seeds.
  5. In a large mixing bowl, mix Cabbage and Spicing mix. into salad. Stir in Herb mix. Stir in Vinegar.
  6. Let stand aside for an hour or so to blend flavors, then chill for serving.
NOTES:
  1. Marigold Petals:   The measure is for finely powdered. Whole petals are very springy and hard to measure, but will be about 5 times the powdered amount, lightly packed. In Georgia, French Marigold (Imeruli Shaphrani - Tagetes patula) is used, but it is not easy to find in North America. Pot Marigold (Calendula officinalis petals can be found on-line and are a reasonable substitute. For details see our Calendula / Marigold page.
  2. Fenugreek Leaves:   [Shambe, Methi (Dried, of course)].   Measure is crumbled small. Blue Fenugreek (Trigonella caerulea) is used in Georgia, but is very difficult to obtain in North America. The slightly stronger Trigonella foenum-graecum is an acceptable substitute and widely available fresh (at least in Southern California). It is less seen dried, but you can easily dry it yourself. For details see our Fenugreek page.
  3. Cilantro:   About 3/4 ounces of Cilantro leaves, weighed after removal of stems and damaged leaves, will make about 1/4 cup loosely packed. Same with the Basil.
  4. Chili Powder:   The pattern recipe calls for Hungarian Hot Paprika. I use Indian Reshampatti, which is a bit hotter. The amount given provides noticeable but not obtrusive heat. For details see our Chilis Page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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