Mains
ChefRana Atwi
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.
Stuffed cabbage with rice and meat — very tasty, cooked in a tomato sauce like stuffed zucchini and eggplant. Add cumin with the cabbage to avoid bloating... here is the traditional method.
Ingredients
Start here, then move straight into the method.
- One large cabbage weighing about 4 kg for stuffing
- Tomato slices or rounds
- A pinch of dried mint
- Crushed or mashed garlic (amount to taste)
- Tomato paste
- Salt
- Filling
- 1/2 kg minced meat
- 2 cups Egyptian rice, washed and drained
- 3 tomatoes, peeled and finely chopped
- 1 onion, finely chopped
- Black pepper
- Meat seasoning
- Mixed spices or seven-spice blend
- A pinch of cinnamon
- A pinch of cumin
- Corn oil
- 2 tablespoons pomegranate molasses
- For more stuffed-vegetable dishes, see: Stuffed Zucchini and Grape Leaves
Method
Follow the cooking sequence without leaving the page.
- Blanch the cabbage and boil the leaves briefly — just for a few minutes — until they soften and can be rolled, without overcooking; then drain.
- Meanwhile prepare the filling by mixing all the filling ingredients together well.
- Place tomato slices on the bottom of the pot and some cabbage leaves that are not suitable for rolling to protect the stuffed cabbage from sticking while cooking.
- Start rolling the cabbage: place one tablespoon or two tablespoons of filling inside each cabbage leaf depending on the leaf size; you can cut a large leaf into two or more pieces as needed.
- Arrange a layer of rolled cabbage leaves over the tomato slices and protecting leaves in the pot, then sprinkle some crushed garlic over them; add a second layer of cabbage, then another layer of crushed garlic, and continue this layering until all the quantity is used.
- Sprinkle a pinch of dried mint on top, then press the cabbage down with a large plate sized to the pot and place a weight on top.
- Mix the tomato paste with water, add salt and stir, then immerse the cabbage with the mixture.
- Put the pot on the heat until it boils, then simmer on low heat for three hours until the cabbage is well cooked.
- Rana Atwi
- For more stuffed-dish recipes, see: stuffed zucchini and stuffed grape leaves
Recipe tags
MainsInternationalGluten freeNut freeEgg free
Notes and serving ideas
- Stuffed Zucchini and Grape Leaves
