Name: Kotrana — Georgian Cabbage with Walnuts
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Georgian
Ingredients: 900 g white cabbage, trimmed, cored and cut into large wedges; 180 g shelled walnuts; 6 g garlic, peeled; 16 g fresh coriander, leaves and tender stems, finely chopped; 2 g ground fenugreek; 7 g fine salt; 30 ml white wine vinegar; Up to 100 ml cooled boiled water, added gradually as needed; 60 g pomegranate seeds; 4 g fresh coriander leaves, reserved from the measured bunch

A shared bowl of Georgian cabbage and walnut salad on a home dining table, garnished with coriander and pomegranate.

Yield6 small side portions, about 200 g each

Prep time25 minutes

Cook time15 minutes

Passive time50 minutes

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The dish

About Kotrana — Georgian Cabbage with Walnuts

This cool Imeretian-style dish pairs tender chopped white cabbage with a savoury walnut, garlic and vinegar dressing. Fresh coriander and pomegranate bring a green, tart finish.

Kotrana is made with boiled white cabbage and walnuts. Its familiar Georgian flavour comes from the contrast between mild cabbage, rich ground nuts, sharp vinegar and fresh herbs. Fenugreek adds a warm, savoury note, while pomegranate seeds offer small bursts of acidity and sweetness.

The cabbage should be tender enough to bite easily but not so soft that it disappears into the dressing. Drain it thoroughly and chop it by hand; leaving some short ribbons gives the finished dish a better texture than puréeing it.

The walnut mixture should cling to the cabbage rather than pool at the bottom of the bowl. Add the cooled boiled water gradually: walnuts vary in oiliness, and the cabbage may hold more or less water after draining. The recipe uses vinegar; pomegranate juice is another possible flavour direction, but it is not included here.

Cook the dish

Ingredients

Full recipe

Cabbage

900 gwhite cabbage, trimmed, cored and cut into large wedges

Walnut dressing

180 gshelled walnuts
6 ggarlic, peeled
16 gfresh coriander, leaves and tender stems, finely chopped
2 gground fenugreek
7 gfine salt
30 mlwhite wine vinegar
Up to 100 ml cooled boiled water, added gradually as needed

To finish

60 gpomegranate seeds
4 gfresh coriander leaves, reserved from the measured bunch

Method

Bring a large pot of water to a boil. Add the cabbage wedges and simmer for 10–14 minutes, until a knife slides into the thickest rib easily but the leaves still hold their shape. Drain thoroughly.
Spread the cabbage in a shallow tray so steam can escape. Cool for about 20 minutes. Press gently between clean towels to remove excess water, then chop finely by hand. Do not purée it.
Grind the walnuts, garlic, salt and ground fenugreek to a coarse, moist paste. Stir in the vinegar. Add cooled boiled water one tablespoon at a time until the paste is thick but easy to fold.
Fold the walnut paste and chopped coriander through the cabbage until evenly coated. Taste and, if needed, adjust with a little more salt or vinegar. Cover and chill for at least 30 minutes.
Spoon onto a serving plate or shape into six modest oval portions. Scatter with pomegranate seeds and the reserved coriander leaves. Serve cool.

Excerpt

Boiled cabbage is drained well, chopped and folded through a textured walnut paste with garlic, coriander, fenugreek and wine vinegar. Chill it before serving so the dressing settles into the leaves.

Practical guidance

Drain well: excess water thins the walnut paste and dulls its flavour. Press gently; squeezing hard can turn the cabbage mushy.
Grind to a paste, not a liquid: a little texture from the nuts gives the dressing body. Add the water in small amounts and stop as soon as it coats a spoon.
Balance the acidity: start with the listed vinegar, chill the mixture, then taste again. Cold food can seem less sharp than it did at room temperature.
Make ahead: the dish can be prepared several hours ahead and kept covered in the refrigerator. Add the pomegranate and final coriander just before serving.
Alternative flavour: pomegranate juice can replace some or all of the vinegar, but it changes both the sweetness and colour. Hazelnuts are another documented nut option; this version uses walnuts.

Nutrition per serving

Serving size: About 200 g (one-sixth of the recipe)
Calories: About 247 kcal
Carbohydrate: About 15 g
Protein: About 7 g
Fat: About 20 g
Fibre: About 6 g
Sodium: About 490 mg

These are approximate values based on generic food-composition data and the stated salt. The amount of water retained by the cabbage and the final drained yield can change the estimate.

Allergens and food safety

Contains walnuts (tree nuts). Cool the cooked cabbage in a shallow tray and refrigerate the finished dish within two hours. Store it covered at or below 4°C and use within 3–4 days. Keep it chilled during serving and avoid contact with other foods if tree-nut cross-contact is a concern.

Closing notes

Keep the cabbage finely chopped but distinct, with enough walnut paste to coat each piece.
Drain the cabbage thoroughly, then garnish with pomegranate just before serving for the brightest colour and texture.