Egyptian Cabbage Rolls (Mahshi Malfoof)

• 1 head of cabbage
• 500 grams ground beef or lamb
• 1 cup rice, washed and drained
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can (400 grams) diced tomatoes
• 2 tablespoons tomato paste
• 2 cups vegetable broth or water

Ingredients for 10 servings (2.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water. Cook for about 10 minutes or until the outer leaves are softened and can be easily removed. Remove the cabbage from the water and let it cool.

2. 2

   Gently peel off the softened cabbage leaves, being careful not to tear them. Set aside.

3. 3

   In a mixing bowl, combine the ground beef or lamb, washed rice, chopped onion, minced garlic, olive oil, cumin, coriander, cinnamon, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.

4. 4

   Take a cabbage leaf and place a small portion of the meat and rice mixture in the center. Fold the sides of the leaf over the filling and roll it tightly, similar to a burrito. Secure the roll with toothpicks or tie it with cooking twine. Repeat this process with the remaining cabbage leaves and filling.

5. 5

   In a large pot, combine the diced tomatoes, tomato paste, and vegetable broth or water. Stir well to combine. Place the stuffed cabbage rolls in the pot, arranging them in a single layer.

6. 6

   Bring the sauce to a boil, then reduce the heat to low. Cover the pot and let the cabbage rolls simmer for about 1–1.5 hours, or until the cabbage is tender and the filling is cooked through.

   Stovetop
7. 7

   Once cooked, carefully remove the toothpicks or cooking twine from the cabbage rolls. Serve them hot with a generous spoonful of the tomato sauce.