Mahshi cromb

Ingredients for 4 servings:

• 1 m.-large white cabbage
• 200 g rice, uncooked
• 3 beefsteak tomatoes
• 1 onion(s), diced
• 6 garlic cloves
• 2 lemons, juice
• 1 bunch parsley, chopped
• ½ liter vegetable broth
• 1 tbsp tomato paste
• salt and pepper
• chili powder
• cumin
• 1 bunch coriander greens, chopped

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Egyptian stuffed cabbage rolls

Blanch the white cabbage leaves in boiling water, then cut out the thick leaf strands. Wash the rice. Blanch the tomatoes in boiling water, peel off the skin, and cut into small cubes. Finely chop the onion and three garlic cloves. Wash, pick, and chop the parsley and coriander. Mix the rice, diced tomatoes, onion, garlic, and herbs, and season with the spices. Place a teaspoon of the filling on each half of the white cabbage leaf and roll into small cigars. Repeat until all the filling is used up. Line a baking dish with the remaining cabbage leaves, place the rolls tightly together on top. Cut the remaining garlic cloves into sticks and insert them between the rolls. Squeeze over the lemon juice. Mix the vegetable stock with the tomato paste and spices, then pour over the rolls until well coated. Place a plate on top and bring everything to a boil. Once boiling, cover the casserole dish and cook over low heat for about 30 minutes. The rolls can then be fried again in butter or eaten warm or cold. You can also add a second or third layer to the casserole dish. Note: You will need a casserole dish with a lid that can be placed on the stovetop. If you don’t have one, use a sufficiently large saucepan. Cast iron pots are ideal.