Ingredients
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1
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2
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1
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1
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1
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3
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1
Directions
Egyptian Style Stuffed Cabbage Leaves (Mashy Crump), These are a bit time consuming to make, but believe once you make, you will be asked to make again and again This is vegetarian, but you could add a bit of cooked ground beef to rice stuffing mixture, but awesome even without Many mediterraen countries make these, but this recipe is authentic Egyptian preparation Enjoy!, The best way to prepare the cabbage, is a method used in other Arab countries – place whole head of fresh uncut/ unpared cabbage into the FREEZER, leave it there for as long as you like (weeks ok), then take it out and let it defrost – either in the fridge or benchtop You’ll find it softened and then you can cut out the core easily and the leaves fall off beautifully Next step is to cut and sort the thick veiny pieces and the thinner more delicate pieces, wash the outer leaves, and then boil the thick leaves in a batch, and the thinner leaves in a separate batch, to control how long to boil each batch I actually throw all the ingredients into the rice raw, I don’t even sautee onion anymore , I have made this recipe twice now Both times it turned out better than the mashi in Egypt The recipe is nearly perfect I followed the recipe for the stuffing exactly
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Steps
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1
Done
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Rice Stuffing Mixture: |
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2
Done
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on Top of Stove, Put a Good Amount Oil or Butter; Add Chopped Onion and Pureed Onion Saut. Add Garlic When Onions Almost Finished not to Burn. |
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3
Done
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Add a Spoon of Tomato Paste and Stir Around Until All Coated. |
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4
Done
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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. |
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5
Done
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Set Aside. |
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6
Done
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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. |
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7
Done
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Add All Spices and Dry Mint. Take 1 Chicken Bouillon Cube and Crush It, Add to Rice. |
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8
Done
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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, Dont Worry, Once Cooked It Will Lessen. |
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9
Done
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Cooking Cabbage: |
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10
Done
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This Is the Trickiest Part. I Have not Yet Found the Perfect Way, but My Way Has Been Working Alrighthere It Goes. |
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11
Done
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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. |
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12
Done
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Using a Large Pot, Fill With Water, and a Few Dashes of Cumin. Once Boiling, Add the Head of Cabbage, With Core Facing Up. |
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13
Done
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as the Cabbage Starts to Cook, With a Knife, Gently Pull Away Leaves from Core and Cook Until a Bit Soft, but not Translucent. |
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14
Done
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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.). |
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15
Done
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When the Leaves Are a Bit Soft, Tender not Translucent, Remove to a Large Tray. |
