ma7shi cromb is one of my absolute favorites. egyptian stuffed vegetables are generally vegetarian but loaded with with herbs and spices. ngl it definitely takes time to assemble these, especially if you’re making it for a crowd, but nothing is as good as that first bite of these, trust me 🥹
2 large heads of napa cabbage
3 plum tomatoes, sliced
1 onion, sliced
water
2 tbsp tomato paste
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cumin
1/4 tsp red pepper flakes (optional)
🍚filling:
2 cups short or medium grain rice
3 tbsp ghee or olive oil
1 1/2 cups yellow onion, finely chopped
1 1/2 cup parsley, finely chopped
2 cup cilantro, finely chopped
1 cup dill, finely chopped
2 cloves garlic, minced
2 tomatoes, finely chopped
1/2 cup tomato paste
1 tbsp dried mint
1 boullion cube cubes
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp allspice
1/2 tsp black pepper
🍴core & boil head of cabbage in salt water until leaves are tender & pliable (time depends on size of cabbage). cut large leaves in 1/2-1/3 & remove stalk. set stalk aside.
🍴finely chop onions, garlic, tomato & herb leaves. remove the stalks of the herbs & reserve to add at bottom & top of pan! sauté all vegetables & herbs in ghee until onions are translucent & herbs have released water. add in tomato paste, bouillon, spices & sauté for five minutes minutes. remove from heat & add in uncooked drained rice and stir well to combine.
🍴stuff each vegetable with about 1 tsp of rice mixture (be sure not to overstuff!). wrap tightly and place seam side down.
🍴line the bottom of the pot with cabbage stems & stalks of herbs. top with sliced onion,tomato and place rolled cabbage seam side down, tightly in the pot. top with herbs & a heavy plate.
🍴heat water with tomato paste and spices and pour on top of cabbage leaves, until about an inch above the leaves.
🍴cook on medium high until water comes to a boil. reduce to low heat & cook for an hour & half, until cabbage leaves are tender.
🍴remove from heat and serve right away or room temperature
Ingredients
Method
- Core the cabbage and place it in salted boiling water. Cook until the leaves are tender and pliable (timing will vary depending on the size). Carefully separate the leaves, cutting larger ones into halves or thirds, and remove the thick stalk. Set the stalks aside.
- Finely chop the onions, garlic, tomato, and herb leaves. Remove and reserve the herb stems to use later. In a pan, sauté the vegetables and herbs in ghee until the onions are translucent and the herbs have released their moisture. Add the tomato paste, bouillon, and spices, and cook for about 5 minutes. Remove from heat, then stir in the uncooked, drained rice until well combined.
- Place about 1 teaspoon of the rice mixture onto each leaf (be careful not to overfill). Roll tightly and arrange seam-side down.
- Line the bottom of a pot with the reserved cabbage stems and herb stalks. Add a layer of sliced onion and tomato, then arrange the stuffed cabbage rolls tightly, seam-side down. Top with additional herbs and place a heavy plate over the rolls to keep them in place.
- In a separate bowl, mix water with tomato paste and spices. Pour over the cabbage until the liquid rises about 1 inch above the rolls.
- Bring to a boil over medium-high heat, then reduce to low. Cover and cook for about 1½ hours, or until the cabbage is tender.
- Remove from heat and serve warm, or allow to cool slightly and enjoy at room temperature.
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