Georgian kale phali

12 servings
1 hour

Boil cabbage well in salted water. Squeeze, chop finely with a knife. Nuts, garlic, cilantro scroll twice through a meat grinder. Combine cabbage and scrolled nuts, add vinegar, hot pepper, suneli hops, if salt is needed. Mix everything well until smooth. Put on a diner's plate with a slide (as serving pilaf is laid out in restaurants) top with pomegranate grains, cilantro leaves and walnut halves.