Stuffed Cabbage Rolls | Egyptian Mahshi Kromb

Stuffed Cabbage Rolls | Egyptian Mahshi Kromb

 Mahshi kromb, or stuffed cabbage rolls, is a beloved Egyptian comfort dish made of tender cabbage leaves filled with a flavorful mixture of rice, herbs, and spices, then simmered in a light tomato sauce until perfectly soft. Each roll is packed with aromatic flavors that melt together beautifully as they cook. This recipe celebrates simplicity and tradition — and it can be made fully vegan by simply opting out of the butter and using olive oil instead.

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Ingredients

(Seasonings should be added to taste.)

For the Cabbage:

• 1 whole cabbage

• water

• sea salt

For the Mahshi Filling:

• olive oil, for frying

• 1 yellow onion, diced

• 6 garlic cloves, minced

• clarified butter, for frying

• 3 pounds tomatoes, diced

• ground coriander

• ground cumin

• sea salt

• black pepper

• fresh parsley, chopped

• fresh cilantro, chopped

• fresh dill, chopped

• 2 cups rice, washed

For Cooking:

• water

• sea salt

• 1 tablespoon tomato paste

For Reheating Leftovers:

• olive oil

• clarified butter

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Instructions

Preparing the Cabbage

Start this recipe by preparing the cabbage. Remove the core so that it is about a finger-length deep. Add sea salt to a large pot of water and bring it to a boil. Place the whole cabbage in the pot, core side down. The water level should rise just slightly above the halfway point of the cabbage. Rotate it every few minutes — this process requires patience. The outer layer leaf should peel off easily; if it does not, the cabbage is not yet ready. Submergethe peeled leaf and let it cook for a few more minutes until tender. Once ready, remove the cabbage and set it on a tray to cool.

Cutting the Leaves

Take one cabbage leaf and lay it flat on a cutting board. Cut out the thick stem in the center and save the extra cabbage pieces. You should be left with two halves. Depending on their size, cut them into two or three evenly sized pieces. The inner cabbage leaves will be thicker and more curled; these are optional and do not need to be used for rolling.

Making the Mahshi Filling

In a large pot, fry diced onion with minced garlic in olive oil until fragrant. Add a touch of samna for elevated flavor. When making the filling, use the same pot you plan to stack the mahshi in later. Once the onions and garlic are aromatic, add diced tomatoes and season with ground coriander, ground cumin, sea salt, and black pepper. Mix well, then blend with an immersion blender until the sauce is smooth. Turn off the heat and transfer the tomato sauce to a large bowl. Allow it to cool, then add chopped parsley, cilantro, fresh dill, and washed rice. Mix everything thoroughly until well combined.

Rolling the Mahshi

Lay a cabbage leaf flat with the lines facing left to right. Add a small spoonful of the filling to the center. Fold the side closest to you over the filling, then tuck and roll it tightly. You do not need to fold the ends like a burrito — if you hold it from one end and it stays together, it’s perfect.

Stacking and Cooking

In the same pot you used for the tomato sauce, add a single layer of the leftover cabbage scraps at the bottom. Begin stacking the rolled mahshi in one direction, keeping them tightly packed. For the next layer, alternate the direction and continue stacking until complete. Press everything down gently. Combine water with sea salt and a splash of tomato paste, then pour it over the mahshi just until it nearly covers the top layer. The cabbage will release water as it cooks, so do not overfill. Add one final layer of leftover cabbage pieces on top to help trap the steam. Bring the pot to a boil, then reduce the heat to medium-low and cover. Let it cook for about one hour.

The Grand Reveal

Once the mahshi is ready, it’s time for the dramatic reveal. Place a serving plate over the pot, hold them firmly together, and flip in one smooth, confident motion. Tap the bottom of the pot like a tabla — without burning your fingers — then gently lift the pot to unveil your beautiful Egyptian-style mahshi kromb.

Reheating the Mahshi

If you have leftover mahshi kromb, here’s the best way to reheat it. Add olive oil and a touch of clarified butter to a pan over medium-high heat. Place the leftover mahshi in the pan and let it cook for several minutes on each side with the lid on. The rolls will develop a delicious brown crust — that’s called flavor, not burned.