Egyptian Stuffed Cabbage Rolls (Mahshi Malfouf)
Tender cabbage leaves wrapped around a fragrant, seasoned rice filling packed with fresh herbs and warm spices. Simmered in a savory tomato broth, these classic Egyptian cabbage rolls make a comforting and flavorful feast.
Ingredients for 6 portions
Instructions
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1
Core the cabbage, separate the leaves, and boil in a large pot of boiling water with 1 tsp cumin for 4 to 6 minutes until tender and pliable, then drain and set aside to cool.
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2
Trim the thick central ribs from the boiled cabbage leaves and cut the leaves into medium rectangular sheets for rolling.
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3
Heat 1/4 cup cooking oil in a pot over medium heat, add the rinsed rice, and fry until golden.
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4
Finely mince 1 onion and 2 garlic cloves, add to the fried rice, and sauté for 2 minutes.
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5
Add 1 cup tomato sauce, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp ground coriander, 1 tsp sugar, and 1/2 cup water. Cover and cook on low heat for 5 minutes.
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6
Mix in the chopped parsley, dill, and cilantro, then cover and cook on low heat for another 5 minutes before transferring to a plate to cool.
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7
Line the bottom of a wide pot with leftover cabbage ribs and trimmings.
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8
Place a small spoonful of rice filling near the edge of each cabbage sheet, fold the sides inward, and roll tightly into neat cylinders.
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9
Pack the rolls tightly in concentric circles inside the lined pot, then top with bell pepper slices, onion slices, and a dusting of paprika.
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10
Whisk together 1 1/2 cups chicken broth, 1/3 cup tomato sauce, 1 tbsp olive oil, 1/4 tsp paprika, 1/4 tsp black pepper, and 1/4 tsp cumin, then pour evenly over the rolls.
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11
Place an inverted heatproof plate over the rolls to weigh them down, cover with the pot lid, and simmer on low heat for 30 to 35 minutes until the cabbage and rice are fully tender.
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12
Carefully remove the plate, transfer the rolls onto a serving platter, and garnish with fresh mint leaves and cherry tomatoes.
