egyptianEgyptian Mahshi Kromb
Small Egyptian cabbage rolls filled with tomato and herb rice and gently cooked in garlic stock until tender but intact.
- Prep:
- 1 hour
- Cook:
- 1 hour and 10 minutes
- Waiting:
- 15 minutes (resting before serving, 15 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Leaves
15 minutesHigh heatCore the cabbage and lower the whole head into boiling salted water, peeling off the leaves as they soften, 1 to 2 minutes for each layer. Cool them and cut out every thick rib.
Success cueThe leaves bend without cracking.
- 02
Filling base
13 minutesMedium heatChop the onion and cook it in the olive oil over medium heat for 5 minutes. Add the tomato passata and simmer for 8 minutes, then let it cool.
Success cueThe sauce is thick and the oil shows at the edges.
- 03
Filling
10 minutesRinse the rice. Finely chop the dill, parsley and cilantro and mix them with the cooled tomato base, the rice, cumin, salt and pepper.
Success cueThe rice is evenly coated in sauce and herbs.
- 04
Rolling
40 minutesCut the leaves into rectangles about 8 by 10 cm, place 1 teaspoon of filling near one edge and roll into short, tight fingers, leaving the ends open.
Success cueThe rolls are firm and about as thick as a finger.
Watch outDo not overfill; the raw rice swells.
- 05
Stacking
10 minutesLine the pot with spare leaves and arrange the rolls seam-side down in tight alternating layers.
Success cueThere are no gaps between the rolls.
- 06
Cooking
40 minutesLow heatCrush the garlic and stir it into the hot stock. Pour it in just up to the top layer, weigh the rolls down with a plate, bring to a boil, then cook on low heat for 35 to 45 minutes.
Success cueThe rice is tender and the stock has almost gone.
- 07
Resting
15 minutesTurn off the heat and leave covered for 15 minutes before serving.
Success cueThe rolls hold their shape when lifted.
Cooking tips
Resting after cooking lets the rice absorb the remaining broth, so the rolls stay juicy without leaking.
- • Do not overfill because raw rice expands
- • A small plate keeps rolls from floating open
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 310
- Protein
- 7.0g
- Carbs
- 53.5g
- Fat
- 8.4g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Celery
Compound ingredients vary by product; check labels and possible cross-contact.
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