Georgia
Mzhave Kombosto
Crisp cabbage in brine, stained pink by beetroot, with garlic and chilli
3 days·10 servings
celery leaves
The leaves of the celery plant, strongly aromatic and slightly bitter, used in Georgian cooking as a herb.
Loose bunches are rarely sold in supermarkets but turn up at markets, Turkish or Eastern European grocers, or as potted leaf celery (also called cutting celery). Otherwise use the inner leaves from a head of celery or the greens from celeriac sold with its tops.
Substitute:
Finely sliced tender celery stalks with a little flat-leaf parsley come close, though the result is milder and less herbaceous.
Used in · 1 recipe