Egyptian Mahshi: Stuffed Cabbage Rolls

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EGYPTIAN MAHSHI: STUFFED CABBAGE ROLLS

Yield 8

Prep time

1 H & 30 M

Cook time

2 H & 15 M

Total time

3 H & 45 M

 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 clarified butter and using olive oil instead.

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Ingredients

For the Cabbage:

• 1 whole cabbage
• water
• sea salt

For the Mahshi Filling:

• olive oil
• 1 yellow onion
• 6 garlic cloves
• clarified butter
• 3 pounds tomatoes
• ground coriander
• ground cumin
• sea salt
• black pepper
• fresh parsley
• fresh cilantro
• fresh dill
• 2 cups rice

For Cooking:

• 3 cups water
• sea salt
• 1 tablespoon tomato paste

For Reheating Leftovers:

• olive oil
• clarified butter

Instructions

Prepare the Cabbage:

1. Remove the core from 1 whole cabbage, cutting about a finger-length deep.
2. Add sea salt to a large pot of water and bring it to a boil.
3. Submerge 1 whole cabbage in the boiling salted water with the core side facing down.
4. Maintain water level so it sits just above halfway up the cabbage.
5. Rotate the cabbage every few minutes until outer leaves loosen.
6. Peel off softened leaves as they release and submerge them back into the water to continue cooking until tender.
7. Remove the cabbage from the pot and set aside to cool.

Cut the Cabbage Leaves:

1. Lay each cabbage leaf flat on a cutting board.
2. Remove the thick central stem and save the trimmings.
3. Divide each leaf into 2 to 3 even pieces depending on size.
4. Reserve inner tender leaves if desired, or set aside if too thick for rolling.

Prepare the Mahshi Filling:

1. Heat olive oil in a large pot and fry 1 yellow onion, diced, with 6 garlic cloves, minced, until fragrant.
2. Add clarified butter and continue cooking briefly to enhance flavor.
3. Add 3 pounds tomatoes, diced, and season with ground coriander, ground cumin, sea salt, and black pepper.
4. Blend the mixture using an immersion blender until smooth sauce forms.
5. Turn off heat and transfer sauce to a large bowl to cool slightly.
6. Add fresh parsley, cilantro, and dill (chopped), along with 2 cups rice (washed).
7. Mix thoroughly until rice and herbs are fully coated in the tomato mixture.

Roll the Mahshi:

1. Place a cabbage leaf piece flat with the grain facing left to right.
2. Add a spoonful of filling to the center of the leaf.
3. Fold the side closest to you over the filling and roll tightly to seal.
4. Repeat until all filling and leaves are used.

Stack and Cook:

1. Line the bottom of the pot used for the sauce with leftover cabbage scraps.
2. Stack rolled mahshi tightly in alternating directions in layers.
3. Combine 3 cups water with sea salt and 1 tablespoon tomato paste in a bowl.
4. Pour the cooking liquid over the mahshi until it nearly covers the top layer.
5. Add remaining cabbage scraps on top to help trap steam.
6. Bring to a boil over medium-high heat.
7. Reduce heat to medium-low, cover, and cook for about 1 hour.

Serve:

1. Place a serving plate over the pot and flip it carefully in one motion.
2. Tap the bottom of the pot to release the contents.
3. Lift the pot to reveal the finished mahshi kromb.

Reheat Leftovers:

1. Heat olive oil and clarified butter in a pan over medium-high heat.
2. Add leftover mahshi kromb and cook with a lid on for several minutes per side.
3. Sear until a golden crust forms before serving.

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