Malfouf Mahshi, also known as stuffed cabbage rolls, is a beloved dish in many Arabic cultures, especially notable in Egyptian cuisine. Its appeal lies in the blend of aromatic herbs and robust flavors packed into tender cabbage leaves. Traditionally served during gatherings and celebrations, this dish symbolizes the essence of comfort food across the Middle East.
The method of making Malfouf Mahshi can be passed down through generations, preserving unique familial touches. The rolling and stuffing process can be quite therapeutic, making it an enjoyable and hands-on cooking experience. This vegetarian/plant-based version is both satisfying and full of savory and slightly tangy flavors, making it a favorite for plant lovers.
Ingredients
- 1 medium or small cabbage
- 2 tablespoons tomato sauce
- 4 medium onions, chopped
- ½ cup oil
- 1 tablespoon ghee or butter (optional)
- 500g tomato juice
- 500g Egyptian rice, washed and drained
- 1 raw onion, chopped
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon dried coriander
- 1 teaspoon sugar
- 1 pinch black pepper
- Fresh coriander and dill, chopped
Preparation
- Start by removing the hard core of the cabbage. Boil water in a large pot and add cabbage leaves one by one, cooking each until soft but not mushy (about 10-15 minutes). Lay them out to air.
- Remove the thick veins from the leaves. Roll and cut the leaves into manageable sizes based on the desired length of the rolls.
- Heat ½ cup of oil in a pot, optionally adding a tablespoon of ghee or butter. Sauté four chopped onions until soft but not golden.
- Add 2 tablespoons of tomato sauce and mix well. Season with salt, cumin, dried coriander, and a little sugar. Stir in 500g of tomato juice and cook until the mixture thickens.
- Allow the mixture to cool before combining it with washed rice, another chopped raw onion, fresh chopped coriander, and dill. Mix well and season again with salt, cumin, dried coriander, and black pepper.
- Prepare a pot by layering cabbage leaves at the bottom, followed by sprigs of dill and coriander.
- Take a cabbage leaf, place a spoonful of the rice mixture in the center, and roll tightly. Repeat and arrange the rolls in the pot, not too tightly packed.
- Gradually add warm broth or water until it covers the rolls just below the top layer.
- Place a heatproof plate on top to prevent rolls from unwrapping, and bring to a boil. Reduce heat and simmer, adding liquid as necessary until the rice is cooked and the rolls are tender (about 45 minutes to 1 hour).
- Serve hot, garnished with more fresh herbs if desired.
Did you know?
Malfouf Mahshi, or mahshi krombi, is more than just a dish; it’s a part of the Middle Eastern culinary heritage. Often, the recipe varies from household to household depending on regional availability of herbs and spices. Cabbage rolls are believed to have originated in the ancient Middle East and areas of the Ottoman Empire. The technique of wrapping food is a clever cooking method that minimizes waste and maximizes flavor. While some recipes include meat, this vegetarian version shines with its robust and aromatic profiles thanks to plenty of onions and fresh herbs.
One fascinating point about this traditional food is its nutritional benefits. Cabbage is rich in vitamins C and K, and using rice as a stuffing makes it a wholesome, fiber-rich meal. Furthermore, these rolls could be prepared well in advance and stored, facilitating convenience for festive preparations. The process itself, with its deliberate yet straightforward steps, emphasizes the communal and hands-on nature of cooking in Egyptian and broader Arabic cultures, making it much more than just a meal, but an experience.
