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About Georgia

from 30 April, 1999

 

Georgian Cuisine : Pickles and PreservesMzhave Kombosto
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Pickles and Preserves
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Note: This section is in update process

Mzhave Kombosto
(Pickled Cabbage Rose)

Serves 8 to 10

One small head white cabbage, about 1? pounds
3 medium raw beets, peeled and diced
3  ribs of celery, including leaves, diced
8 sprigs of parsley
One 4-inch dried hot red pepper
10 black pepper corns. OK. You can make it 12 peppercorns.
1 teaspoon of paprika
6 1/2 cups of red wine vinegar. Yes, it is 6 1/2 cups. No mistake here.
7 1/2cups of boiling water

Four days before serving remove the outer leaves from the cabbage and make an X at the base of the core. Place the cabbage in a large pot of cold water and bring to a boil. Simmer until just tender, 35 to 40 minutes. Drain in a colander and rinse under cold water until cool enough to handle.

Place cabbage on a flat surface. Working carefully with one leaf at a time, bend each leaf as far as it will go without breaking off from the core. Continue with each subsequent leaf until the entire head of cabbage has been opened up to form a rose.

In a large saucepan, combine the beets, celery, parsley, hot pepper, peppercorns, paprika and vinegar. Bring to a boil and simmer for 5 minutes.

Place the cabbage in a large stainless steel or enamel pot. Pour the vinegar mixture over the cabbage, then add the boiling water, just to cover. Place a plate on top of the cabbage, weighting it so that the cabbage is completely immersed. Leave unrefrigerated in a cool spot for 4 days.

To serve, chill the cabbage in the refrigerator in its pickling liquid (it will keep for 4 days), then lift it out onto a platter. Cut into wedges to serve.

 


 

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