Savory Stuffed Cabbage Leaves | The Best Comfort Food
Looking for a recipe with an exotic twist that will tantalize your taste buds? Allow me to introduce you to Egyptian Style Stuffed Cabbage Leaves, also known as Mashy Crump. This dish has been enjoyed by the people of ancient Egypt and the Middle East for generations, and now I’m sharing it with you.
Mashy Crump is a popular dish consisting of cabbage leaves stuffed with a flavorful mixture of rice and ground beef or vegetables. The rice stuffing is seasoned with a delicious blend of dried mint, black pepper, salt, cumin, and chicken bouillon cubes. This iconic dish can be found on the plates of many Egyptians and those across the Middle East. It is an excellent example of the kind of wholesome and healthy home-cooking that people living here enjoy.
The use of fresh vegetables like tomatoes, dill weed, cilantro, parsley and onions adds to the richness of this dish while the tomato paste gives it a subtle flavor boost. The result is an aromatic explosion in your kitchen that will remind you of going back home to prepare stuffed cabbage rolls with your loved ones.
Mashy Crump can be served as an appetizer, salad or main dish making it versatile enough to suit any occasion. So if you’re feeling adventurous in the kitchen tonight, give this Egyptian Mahshi recipe a try! Before you know it, you’ll be mesmerized by its captivating aroma and mesmerizing flavors.
Why You’ll Love This Recipe
Are you ready to experience an explosion of Middle Eastern flavors in your mouth? Look no further because this Egyptian-style stuffed cabbage leaves, also known as Mashy Crump, will take your taste buds on a culinary journey to ancient Egypt.
This dish combines the hearty flavor of ground beef and the richness of spiced rice stuffing perfectly seasoned with dried mint, cumin, and chicken bouillon cubes. The aroma of garlic, fresh dill weed, fresh cilantro, and fresh parsley will tantalize your senses and make your mouth water.
But wait, there’s more! The juicy sweetness of fresh tomatoes combined with the depth of tomato paste adds a burst of tangy goodness that cuts through the savory meatiness. And let’s not forget about the star of the show: the tender and delicate green cabbage leaves that hold together all these flavors in perfect harmony.
The best part about this recipe is its versatility. You can easily swap ground beef with a vegetarian option or substitute rice for quinoa. You can also adjust the spice level to fit your taste buds’ preference or add more fresh herbs for an extra pop of freshness.
Lastly, whether you’re hosting a special occasion or just looking for a comforting meal with friends and family, this recipe is perfect! It’s easy to customize based on your dietary needs and preferences, making it an excellent choice for gatherings with diverse guests. Trust me when I say that one bite of this Egyptian-style stuffed cabbage leaves, and you’ll feel like you’re going home to prepare a dish that has been enjoyed by Egyptians for generations.
Ingredient List
- 1 large green cabbage
- 2 cups short grain white rice
- 1 onion, grated almost liquid
- 1 pound ground beef
- 2 chicken bouillon cubes
- 1 tablespoon dried mint
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 5 garlic cloves, minced
- 2 tablespoons canola oil
- 1 tablespoon tomato paste
- 2 large tomatoes, diced
- ¼ cup fresh dill weed, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
To start off the recipe for Egyptian Style Stuffed Cabbage Leaves or Mashy Crump in Arabic, you’ll need to gather these ingredients. Whether it’s a Middle Eastern get-together or a delicious dinner for your family tonight – this recipe is inspired by ancient Egypt and will take you back in time. This is our version of the egyptian style stuffed cabbage leaves – also known as Mahshi Kromb or cabbage rolls known as Mahshi – and we promise this dish won’t disappoint.
The Recipe How-To
Step 1 – Preparing the Cabbage Leaves
- Take 1 large green cabbage and remove its outer layers.
- Cut the stem off the center of the cabbage and discard it.
- In a large pot of boiling salted water, blanch the cabbage leaves until they are soft enough to roll, then leave them to cool on a wire rack.
Tip:
I recommend that you pay attention while blanching the leaves because overcooking can make them mushy and difficult to handle when making stuffed cabbage rolls. Be sure to remove the leaves from the pot as soon as they become tender.
Step 2 – Preparing the Filling
- Cook 2 cups short grain white rice according to your package instructions.
- In another pan, sauté 1 onion, diced, and 2 minced garlic cloves in 2 tablespoons of canola oil, until softened.
- Add 1 pound ground beef to the mixture and cook until browned.
- Drain any excess oil from the mixture and add it to a large mixing bowl.
- Afterwards, add in cooked rice into filling.
Tip:
If you prefer vegetarian recipes or want a healthier option, you can use ground mushrooms instead of beef, and replace chicken bouillon with vegetable broth or just plain water.
Step 3 – Stuffing and Cooking
- Take each cooled cabbage leaf individually and scoop in about 1/4 cup (60g) of rice stuffing, then fold over into a packet shape.
- After that, prepare an oven-safe casserole dish by greasing it with vegetable or canola oil.
- Arrange your stuffed cabbage rolls snugly in your casserole dish.
Tip:
Arrange them so that they’re not too crowded but packed tightly enough so that they won’t shift around too much while cooking. If there are any leftover cabbage leaves or holes in your rolls after packing them in the casserole dish, use small pieces to patch them up.
After preparing your rolls in casserole dish:
- Mix together a little over 2 tbsp of tomato paste, around half cup chopped up fresh tomatoes (or a can of tomatoes), around 1/4 cup chopped fresh parsley, and same amount chopped dill weed.
- Pour this sauce smoothly over rolled-up cabbage until evenly coated.
- Add some black pepper ,salt ,ground cumin to seasoning for additional flavour.
Cover with lid or aluminum foil ans set in oven preheated at 375F (190C). Let cook for an hour or until tender.
This recipe originates from ancient Egypt where they called it ‘Mahshi Crump’. Enjoy your own delicious Egyptian-style stuffed cabbage leaves (Mashy Crump) as you savour Middle Eastern flavours!
Substitutions and Variations
Sometimes you might not have all the ingredients for a recipe or want to try something new. Don’t worry; making substitutions can lead to discovering unique flavor combinations that will keep things fresh and exciting in your kitchen. Here are some ideas for substitutions and variations that you can explore when making Egyptian Style Stuffed Cabbage Leaves (Mashy Crump).
Substitutions:
– Chicken bouillon cubes can be substituted with vegetable bouillon cubes for a vegetarian version of the recipe.
– Canola oil can be substituted with olive oil or vegetable oil.
– Ground beef can be substituted with ground lamb, ground chicken, or even tofu if you prefer a plant-based protein.
– If fresh herbs aren’t available, dried herbs such as dried mint, dill weed, cilantro, or parsley can be used.
– Instead of green cabbage, you can use savoy cabbage for this recipe.
Variations:
– To make this dish spicier, add some red pepper flakes or harissa sauce to the tomato paste mixture before simmering.
– Substituting rice with quinoa or farro will give this traditional recipe a modern twist while still keeping it delicious.
– To make these cabbage rolls tougher and more flavorful, add some sliced potatoes and diced carrots to the bottom of the pot before cooking.
– For a Middle Eastern inspired feast, try serving this recipe with Batatas Mashi (stuffed sweet potatoes) or Fasulia (spiced green beans).
– You can also try layering the stuffed cabbage rolls into a casserole dish instead of cooking them individually in a pot.
By experimenting with different ingredients and flavor profiles, you can create your own unique version of this classic Egyptian dish. Have fun exploring and discovering what works best for your taste buds.
Serving and Pairing
Now that you’ve mastered the art of creating these delicious Egyptian-style stuffed cabbage leaves, it’s time to think about how to serve and pair them. These cabbage rolls are perfect for a hearty dinner on a cold winter evening or as a filling lunch option. They also work well as an appetizer, side dish, or even as a snack.
One way to serve these stuffed cabbage leaves is to arrange them on a large platter and garnish them with fresh parsley, dill weed or cilantro. You can also squeeze some lemon juice over the top of the dish to bring out the flavors even more. Pair these savory rolls with a side salad or some fresh pita bread for a satisfying meal.
If you’re looking for something more creative, try adding some Middle Eastern sides like baba ganoush, hummus or tabbouleh. The rich flavors of these dishes will complement the tasty stuffing in the cabbage leaves perfectly. Additionally, mashed potatoes or sweet potatoes can also be used for a slightly different taste and texture experience.
For beverages, consider serving an herbal tea or mint tea alongside your stuffed cabbage leaves. The strong flavors in these teas work well with the bold spices used in this recipe. Alternatively, an off-dry Riesling would be a great pairing too.
When it comes to leftovers, these stuffed cabbage leaves will keep well in the refrigerator for up to three days in an airtight container. If you want to freeze them for later use, place them in another layer of protection like plastic wrap then aluminium foil before storing. When reheating these leftovers make sure to do so gently so that the wraps will not become too hard.
Enjoy your flavorful and authentic trip through Egyptian cuisine with these remarkable cabbage rolls that have their roots dating back to ancient times.
Make-Ahead, Storing and Reheating
When it comes to making stuffed cabbage leaves, it’s always a good idea to prepare them ahead of time, especially if you have guests coming over. The good news is that these Egyptian-style stuffed cabbage leaves (Mashy Crump) can be made ahead of time and stored easily.
If you want to prepare them ahead of time, simply stuff and roll the cabbage leaves as instructed in the recipe and place them in an airtight container or a baking dish, then cover tightly with plastic wrap or foil before storing them in the refrigerator for up to 24 hours before baking.
Once you’re ready to bake them, take the container out of the fridge and leave it at room temperature for about 30 minutes or so before baking. If you baked your cabbage rolls beforehand, they will keep well in the refrigerator for up to three days.
If you intend to make larger batches or save leftovers, consider freezing them for later use. Once they are fully cooked and cooled down completely, place them in an airtight container or a zip-top bag and store them in your freezer for up to two months.
Reheating these stuffed cabbage rolls is easy and straightforward. You can reheat them in a preheated oven at 350°F (180°C) for 20-25 minutes until they are hot all the way through. Alternatively, you can microwave them on high power wrapped in damp paper towels for 3-4 minutes depending on their size. Either way, rest assured that these Mashy Crump will taste just as delicious when reheated!
Tips for Perfect Results
Preparing stuffed cabbage rolls can be quite challenging, especially if you’re new to the recipe. Here are a few tips to make sure you get the best possible results for your Egyptian style stuffed cabbage leaves or Mashy Crump.
1. Use fresh and high-quality ingredients: To get the authentic taste of ancient Egypt, it’s important to use the freshest and best ingredients for this recipe. Try to source produce like fresh tomatoes, dill weed, cilantro, and parsley from local markets if possible. If that is not an option, make sure to pick fresh produce from your local grocery store.
2. Boil the cabbage leaves before stuffing: To ensure that the leaves of your cabbage don’t fall apart while stuffing them, we recommend blanching them in boiling water. This will also make them more pliable and easier to roll.
3. Cook your rice separately: Although it may be tempting to add rice to your beef filling mixture, this can lead to overcooked and mushy rice inside the stuffed cabbage rolls. Instead, cook your rice separately before using it in the recipe.
4. Make sure the stuffing is well seasoned: Our Mashy Crump recipe features a flavorful mixture of ground beef, rice, and spices like cumin, garlic, salt, black pepper, and dried mint. Make sure you mix the stuffing well and taste it as you go along to ensure it’s seasoned perfectly.
5. Use the right pot: When cooking your stuffed cabbage rolls, make sure to use a large pot with a tight-fitting lid. This will help distribute heat evenly throughout the pot and ensure nothing sticks at the bottom.
By following these tips for perfect results for making Egyptian style stuffed cabbage leaves or Mashy Crump recipe, you’ll be able to serve deliciously tender and flavorful stuffed cabbage rolls that are perfect for any gathering or family dinner table!
FAQ
As with any recipe, you may have some questions or concerns about the dish. To help ensure your success in making this Egyptian-style stuffed cabbage leaves (Mashy Crump) recipe, here are some frequently asked questions along with their answers.
Why are my stuffed cabbage rolls tough?
When cabbage rolls come out tough, it’s usually because they haven’t been cooked long enough. To prevent this, I recommend letting the cabbage sit overnight before starting the recipe. This helps soften the cabbage and makes it easier to roll. However, if you find that the cabbage rolls are still too firm after cooking, simply return them to the oven for a longer cooking time.
What is mahshi kromb in english?
I will provide instructions and tips for making Mahshi Koromb, which are delicious cabbage rolls made in the Egyptian-style.
Bottom Line
In conclusion, this Egyptian Style Stuffed Cabbage Leaves (Mashy Crump) Recipe is perfect for those seeking a Middle Eastern inspired and delicious meal. The combination of spices and herbs like dried mint, cumin, and fresh parsley make for a flavor-packed dish. While the recipe may seem daunting at first, with a bit of practice and patience, even novice cooks can make delicious stuffed cabbage rolls known as Mahshi CRUMB and impress their guests.
I encourage you to explore more Middle Eastern cuisine and vegetarian recipes using Edamam as a resource. Don’t be afraid to try new flavors and experiment with substitutions to make this recipe your own. Overall, cooking is about having fun, and that’s what makes it so rewarding!
Egyptian Style Stuffed Cabbage Leaves (Mashy Crump) Recipe
Ingredients
- 1 large green cabbage
- 2 cups short-grain white rice
- 1 onion, grated to almost liquid
- 1 large onion, chopped
- 1 bunch fresh parsley (finely chopped, including some of the stems)
- 1 bunch fresh cilantro (finely chopped, including some of the stems)
- 1 bunch fresh dill weed (finely chopped, including some of the stems)
- 2 fresh tomatoes, pureed
- 1 tomatoes, sliced thin
- 3 tablespoons tomato paste
- canola oil
- 1 garlic clove (crushed)
- 2 chicken bouillon cubes
- 1 tablespoon cumin
- 1 tablespoon Arabic spices (see my recipe for Arabic Seven Spice in my recipes)
- 2 tablespoons salt
- 1 teaspoon black pepper
- 2 tablespoons dried mint
- 1/2 lemon, juice of
Instructions
- Rice stuffing mixture:
- On top of stove, put a good amount oil or butter; add chopped onion and pureed onion sauté. Add garlic when onions almost finished not to burn.
- Add a spoon of tomato paste and stir around until all coated.
- Add pureed tomato, a few drops of water and cook until liquid is almost gone. It should be a little thick, not too watery. You can add some salt to taste to this too.
- Set aside.
- Put washed rice in mixing bowl. Add the above tomato mixture. Add raw, chopped greens- parsley, dill and cilantro. Its okay to chop some of their stems, gives the mixture more flavor. Add a little canola oil.
- Add all spices and dry mint. Take 1 chicken bouillon cube and crush it, add to rice.
- Mix all ingredients until well blended set aside. Try to taste, will be raw I know, but you can taste and not swallow rice. Adjust seasonings. Salt is most important, if too salty, don’t worry, once cooked it will lessen.
- Cooking Cabbage:
- This is the trickiest part. I have not yet found the perfect way, but my way has been working alright…here it goes.
- Wash the head of cabbage well. With a paring knife, gently cut around core, loosening it a bit. Try to cup deep, but try not to cut leaves, or separate at this point.
- Using a large pot, fill with water, and a few dashes of cumin. Once boiling, add the head of cabbage, with core facing up.
- As the cabbage starts to cook, with a knife, gently pull away leaves from core and cook until a bit soft, but not translucent.
- So you will have the large head of cabbage in pot and you will be cutting leaves and letting them boil alone aside the head. (Hope this makes sense.).
- When the leaves are a bit soft, tender not translucent, remove to a large tray.
- Continue this until all cabbage is cooked.
- You will have the very small leaves towards inside core, you will be able to use some of these, but some maybe too small. I usually make a cabbage salad with these.
- Once the leaves are cool, you will begin to stuff.
- Rolling/stuffing the cabbage:
- Prepare a large pot, put some oil in bottom of pot to coat.
- Slice 1 large tomato thinly and place on bottom of pot. You will arrange cabbage in this pot as you roll.
- Take a cabbage leaf and cut from the bottom, where core starts.
- Cut away the hard core and reserve the two sides from leaf making a pile.
- Save a few of the cores stems as well.
- Tricky but you are trying to get a pliable leaf for rolling.
- You want to make the leaf small, cutting a half of the leaf in half. The end result should be size of small cigar.
- Don't worry about how they look, they will not be real tight and they may seem like the rice will come out, just close as best you can, they will be fine.
- So with leaf laying flat, spoon a small amount of rice onto leaf, fold up bottom and roll like a cigar. Don't worry the ends will be open, but cook ok. Some rice may boil out but not much trust me.
- Roll all until leaves are finished.
- Once all rolled and arranged in pot, add a crushed chicken bouillon cube. As you are arranging in pot, you can put a few of the core stems in between layers to help stay in place.
- Take approximately 3 cups water and mix with tomato paste, pour over cabbage. Water should reach just above cabbage. If not enough, add more water.
- Take an old plate, invert it over cabbage to keep from moving too much.
- Put on high, bring to a boil, cook for about 10 minutes, then turn to a lower simmer and cover.
- Should cook for approximately an hour or so, you can check it periodically by tasting to see if rice is cooked inside.
- Once cooked let sit for a little to cool a bit before removing from pot.
- When ready to remove, take a large serving platter, put over top of pot, then flip pot to empty onto platter. Be careful and do over sink if you are unsure. Its easy but take s a little practice.
- Remove core stems, fix tomatoes that are on top, to look presentable.
- *** LEFTOVER TIP: THE NEXT DAY PREPARE THE LEFTOVERS THIS WAY -- PUT SOME BUTTER INTO A PAN, FRY THE STUFFED CABBAGE LEAVES UNTIL GOLDEN BROWN ON ALL SIDES. SUPER TASTY, ENJOY! ***.