Mahshi Stuffed Vegetables

Instructions

1. 1

   First, chop coriander, parsley, and peppers. Dice onions. For the cabbage, cut all leaves and boil until tender. Then cut them in rectangle shapes and set aside.

2. 2

   If using fresh grape leaves, boil them as well. If canned, wash with water.

3. 3

   Place a pot on the cooker over medium-low heat. Pour in ½ cup of oil. Add rice and fry for 4 minutes, then add 2 diced onions and fry for another 3 minutes.

4. 4

   Pour the tomato sauce into a container and add 1 teaspoon each of salt, black pepper, cumin, five-spice powder, and paprika. Mix well and pour into the pot

5. 5

   Add the chopped parsley & coriander, mix, and add 1 cup of water. Cover and cook for 5 minutes.

6. 6

   Cut the tops of the peppers open and scoop out the seeds. Stuff them with rice and cover with the partially cut top.

7. 7

   Place the cooked grape leaves on a board, add some rice, and wrap until all are done.

8. 8

   Place the cooked cabbage leaves on a board, add some rice, and wrap.

9. 9

   Inside a cooking pot, place the extras of the cooked leaves at the base and place the wrapped grape leaves, cabbage, and stuffed peppers over them.

10. 10

    Preparing the sauce: Place a pan on the cooker and set the heat to medium. Pour oil and add ½ diced onion. Cook until light golden.

11. 11

    Add ½ cup of tomato sauce, 1 teaspoon each of salt, black pepper, cumin, five-spice powder, and paprika. Mix well.

12. 12

    Add pepper as desired. Pour in the broth and bring to a boil. Turn off the heat once boiling.

13. 13

    Take the pan off the cooker and place the pot containing the stuffed vegetables on it.

14. 14

    Pour the sauce into the pot and set the heat to high. Cook for 5 minutes until boiling.

15. 15

    Reduce the heat to low and cook for 30 minutes, or until cooked.