How to Make Stuffed Cabbage

Stuffed cabbage is one of the most delicious types of mahshi (stuffed dishes). The filling is similar to other stuffed vegetables. You can add pieces of meat under the cabbage leaves at the bottom of the pot for extra richness.

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4 servingsBack to recipeMains

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Prep checklist

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One large cabbage weighing about 4 kg for stuffingTomato slices or roundsA pinch of dried mintCrushed or mashed garlic (amount to taste)Tomato pasteSalt

Filling

1/2 kg minced meat2 cups Egyptian rice, washed and drained3 tomatoes, peeled and finely chopped1 onion, finely choppedBlack pepperMeat seasoningMixed spices or seven-spice blendA pinch of cinnamonA pinch of cuminCorn oil2 tablespoons pomegranate molassesFor more stuffed-vegetable dishes, see: Stuffed Zucchini and Grape Leaves

Step 1

Blanch the cabbage and boil the leaves briefly — just for a few minutes — until they soften and can be rolled, without overcooking; then drain.

Cooking notes

Stuffed Zucchini and Grape Leaves

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