Easy to Make Stewed Vegetables with Walnuts | Georgian Bostneulis Pkhali Recipe

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a nut-free alternative while maintaining texture.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness and is often more accessible.

cilantro

🥗Healthier: parsley

💰Cheaper: dill

Parsley offers a milder flavor and is widely available.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raspberry

Dried cranberries add sweetness and color without the cost.

Remove the outer leaves from the cabbage and cut it into two halves.

Shred the cabbage, measuring out 5 cups.

Grate 2 cups of carrots using a hand grater.

Chop the red bell pepper and onion, and wash and chop the cilantro, setting aside 1 cup.

In a large saucepan, cook the shredded cabbage with 1/3 cup of water on medium heat for 8 minutes, stirring occasionally.

After 8 minutes, add the grated carrots, chopped bell pepper, chopped onion, and 1/4 cup of vegetable oil to the cabbage, mixing well.

Cover and cook the vegetable mixture on medium-low heat for 12 minutes until tender.

In a food processor, combine walnuts, 1 tsp salt, and 3-4 garlic cloves to make a walnut paste.

Add ground fenugreek, ground coriander, and cayenne pepper to the walnut paste and mix well.

Transfer the cooked vegetables to a large bowl and let them cool to room temperature.

Mix the cooled vegetables with the walnut paste and add 2-3 tbsp of vinegar to taste.

Finally, add the chopped cilantro and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens