Print
stuffed cabbage rolls with cucumber yogurt

Stuffed Cabbage Rolls Recipe – Egyptian Mahshi Crumb


  • Author: Lilian B.
  • Prep Time: 2 hours
  • Cook Time: 45 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

Stuffed cabbage rolls are easy to make if you have the right instructions. This is my mother in law’s delicious mahshi crumb stuffed cabbage rolls recipe.


Scale

Ingredients

  • 2 medium cabbage heads
  • 3 cups of rice
  • 1 cup cilantro with leaves removed
  • 1 cup parsley with leaves removed
  • 1 cup dill
  • 2 medium onions
  • 6 tomatoes
  • 1 tbsp of tomato paste
  • 1 bouillon cube
  • 6 cups of chicken broth
  • 1 spicy pepper
  • 3 tbsp olive oil

Instructions

Prepare the Cabbage Leaves

  1. Heat a very large pot of water on the stovetop.
  2. Cut into the cabbage head about 2 inches deep, removing the center of the cabbage. It will take a little bit of time to do.
  3. Put the whole head into the boiling water. Be careful to lower slowly so that the water doesn’t splash.
  4. Using 2 forks, peel the outer layer of the cabbage and set aside.
  5. Repeat with the other cabbage head.
  6. An alternative way of preparing the cabbage is to remove the cabbage leaves prior to cooking. Then boil the leaves until they are tender.

Make the Rice Stuffing

  1. In a food processor, blend 2 peeled onions. The onions will be more grainy than if you had put them in the blender. This is the texture we want.
  2. In a blender, blend the tomatoes to a pulp. Strain the tomato mixture into a bowl.
  3. Chop dill, parsley, and cilantro into fine pieces. Set aside.
  4. Add a pot to the stovetop. Add olive oil and turn heat to medium-high.
  5. Add the onion mixture and cook for about 10 minutes.
  6. Add the strained tomato mixture, bouillon cube, and tomato paste. Add salt and pepper to taste. Cook for 10 minutes covered.
  7. Add the chopped parsley, dill, and cilantro. Add the rice. Turn the heat to low. Cover and cook for 5 minutes.
  8. Remove rice from heat, and allow to cool off. I usually put the rice into another bowl to cool faster.

Roll the Stuffed Cabbage Leaves

  1. On each cabbage leave, cut out the rigid stem. The cut will look like an elongated triangle. For the largest leave, you will cut the cabbage leaf into 3 sections. For medium cabbage leaves, you will cut into 2 sections, and for the smallest cabbage leaves, you will not cut at all.
  2. In a large pot, place cabbage stems and some of the smallest cabbage leaves on the bottom. This layer protects the bottom rolled cabbage leaves from burning when cooking.
  3. Put about 1 tbsp of the rice mixture at the end of a cabbage leave. Roll and tuck in the sides.
  4. Place the rolled cabbage leaves in the pot making a circle, going layer by layer. Place the rolled cabbage leaves with the seam down to prevent from unraveling.
  5. Once all of the leaves have been rolled, slice a spicy pepper and add to the top.

Cook the Rolled Leaves

  1. Add a small plate face-down onto the cabbage leaves. This helps the leaves from unraveling while they are cooking.
  2. Add roughly 6 cups of boiling broth, or until the liquid completely covers the stuffed cabbage rolls.
  3. Turn the stovetop to medium-high heat and cover. Cook for 10 minutes.
  4. Crack the lid on the pot to allow steam to escape. Cook for about 15 to 20 minutes or until the rice is cooked.

  • Category: Entree
  • Method: Stovetop
  • Cuisine: Egyptian

Nutrition

  • Serving Size: 15 cabbage leaves
  • Calories: 469
  • Sugar: 14 g
  • Sodium: 221 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 85 g
  • Fiber: 9 g
  • Protein: 13 g
  • Cholesterol: 8 mg

Keywords: egyptian mahshi crumb recipe, stuffed cabbage rolls