Egyptian Stuffed Cabbage Rolls
Ingredients
Cabbage
medium head cabbage (whole)
1 piece
Filling
white rice, washed and drained (washed, drained)
2 cup
tomatoes, grated (grated)
2 piece
tomato paste (room_temperature)
2 tablespoon
large onion, finely chopped (finely_chopped)
1 piece
garlic, minced (minced)
1 tablespoon
olive oil or ghee (room_temperature)
0.5 cup
fresh dill, chopped (chopped)
1 small_bunch
fresh parsley, chopped (chopped)
1 small_bunch
fresh cilantro, chopped (chopped)
1 small_bunch
salt (dry)
1 teaspoon
black pepper (ground)
1 teaspoon
ground cumin (ground)
1 teaspoon
mixed spices (ground)
1 teaspoon
ground cinnamon (ground)
0.5 teaspoon
ground coriander (ground)
1 teaspoon
Cooking Sauce
tomatoes, grated (grated)
2 piece
tomato paste (room_temperature)
1 tablespoon
ghee or olive oil (room_temperature)
1 tablespoon
chicken broth or hot water (hot)
2 cup
salt (dry)
1 teaspoon
black pepper (ground)
1 teaspoon
Instructions
Prepare the Cabbage
Remove the hard core from the center of the cabbage with a knife. Boil water in a large pot with a pinch of salt and place the cabbage in it for 3-5 minutes until the leaves loosen. Remove the leaves and let them cool, then cut them into suitable rectangles for stuffing and remove the thick veins.
Prepare the Filling
Heat the oil or ghee in a large pan, add the onion and stir until softened. Add the garlic and stir until fragrant. Add the grated tomatoes, tomato paste, and all the spices, and let them cook for 5 minutes on low heat. Add the rice and stir well with the mixture. Add the fresh herbs, stir, and let the filling cool slightly.
Stuff the Cabbage Leaves
Lay out a cabbage leaf, place a small amount of filling in the center. Roll from the edge, then the sides, and continue rolling like a cylinder without squeezing too tightly.
Arrange in the Pot
Place tomato slices, onion slices, or thick cabbage leaves at the bottom of the pot to prevent sticking. Arrange the rolls neatly on top. Pour hot water or broth until almost covered, and place an inverted plate on top to keep them in place.
Cook the Rolls
Place on high heat until it boils. Reduce heat and let cook for 30-40 minutes or until the rice absorbs the liquid.
Serve
Gently invert the pot onto a serving plate. Serve hot with salad or yogurt, garnished with lemon slices.
Original recipe
Storage
Store in an airtight container. Reheat with a splash of water to keep moist.
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