Mzhave | Georgian Cabbage Pickled with Beets

Mzhave Georgian cabbage pickled with beets

Mzhave Combosto is widely popular in former Soviet countries appetizer made with cabbage and beetroot. Since it belongs to the Georgian cuisine, it is also known as Georgian or Guria-style cabbage. Word MZHAVE literally means salted, fermented, or pickled. There are variations in different regions of Georgia (e.g., in Guria, Imereti, and Kakheti). Some cooks prefer natural fermentation when other add vinegar to pickle vegetables. Some recipes make the cabbage more hot and pungent, while other are not heavy with spices and herbs. Every household adjusts the recipe to the taste. The common ingredients are juicy white cabbage, beetroot, garlic, and chile pepper. Celery is also often in the list.
In Ukraine, we have a similar recipe — Pelyustka. The name comes from the word “petal” probably because pickled with beets cabbage leaves look like pink flower petals.

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Gourmet Duck Salad | aka Landaise Salad

Duck Salad

This salad is about duck. In France, if it is made of duck from Landes region (south of Bordeaux), its name is Landaise. My version features duck gizzards confit, cured and lightly smoked duck breast, and foie gras torchon or duck liver pate (depends on budget) slices on French baguette toasts. For greens I prefer a mix of sweet leafy vegetables and arugula, lightly dressed with classic French vinaigrette (EVOO, honey, Dijon mustard, red wine vinegar). I tried different additional elements like tomatoes, asparagus, and hard-boils eggs, but the only one I really liked was cucumber. This salad is part of my Mosel & Alsace Menu.

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