Mahshi Koronb (Stuffed Cabbage) Made Simple
By shahdan • July 2, 2016
Even though I love cooking and I have a passion for traditional Egyptian food, Mahshi Koronb (Stuffed Cabbage) is a dish I never attempt to cook, simply because it is time-consuming and does not fit a busy lifestyle.
The same way I simplified mahshi or stuffed veggies into the Mahshi Mesh Mahshi, I decided to turn Rice-Stuffed-Cabbage into a simple rice platter that tastes exactly like the wrapped one. Again, I turned to my favourite traditional home cook Neamat for her authentic recipe, then tweaked the method and the ingredients to create a Mahshi Koronb platter. The result is simply delicious. Same taste, yet different presentation and a much shorter hands-on kitchen time.
A must-try if you love stuffed cabbage and especially if you live abroad and miss this Egyptian speciality!
- 1/2 medium cabbage - كرنب
- 2 teaspoon ground cumin - كمون
- 1 large onion (finely chopped) - بصلة
- 1 tablespoon vegetable oil - زيت نباتي
- 1/2 tablespoon butter - زبدة
- 3 tablespoon tomato paste - معجون طماطم / صلصة طماطم
- 2 cup rice (500 gram) - أرز
- 1 tablespoon pomegranate molasses - دبس رمان
- 1 teaspoon sugar - سكر
- 1/2 teaspoon ginger powder - بودرة جنزبيل
- 1/2 teaspoon black pepper - فلفل أسود
- 1 teaspoon salt (or to taste based on how salty your stock is) - ملح
- 1 bunch coriander (large bunch) - كزبرة
- 1 bunch dill (large bunch) - شبت
- 2.5 cup vegetable stock (or chicken stock - use same cup/mug used for measuring rice) - مرقة خضار
Step by step
- Wash and shred cabbage leaves into medium-thin strips discarding the spine. Fill a bowl with boiling water from the kettle, add 1.5 teaspoons cumin, and soak the leaves (for about 5 minutes) until soft. Rinse and wash the leaves with fresh cold water. Set aside.
- In a large rice pot, melt butter with oil. Sautee onion until soft. Add tomato paste, 1/2 cup of water and let the mixture simmer for 5 minutes.
- Add rice, pomegranate molasses, salt, pepper, remaining 1/2 teaspoon cumin, ginger and sugar. Lower the heat and keep mixing the rice until water is absorbed (and rice is still relatively raw).
- Add cabbage, chopped coriander and dill, and 2.5 cups of vegetable or chicken stock, and mix.
- Cook on medium heat until it boils, then cover and lower heat to a minimum. Leave to take its time cooking just like regular rice (about 45 min). You can stir it occasionally.
- When the rice is cooked and tender, fluff it up with a fork. You might feel it's a little sticky, but this is how it should be. It will not be as sticky when left to cool a bit. Serve warm on a large platter & garnish with extra dill and coriander leaves. You may serve with an optional bowl of minted yoghurt on the side.
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