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.
Kiddie Yummy Cut Out Cookies
Fun and easy to prepare, these cookies will keep your kids entertained. With no sophisticated...
Baby Banana Ice Cream
From 12 months. Not just because of dairy, but also because extra cold contents are not as easy to...
Classic Egyptian Kahk
This is the recipe for the classic Egyptian Kahk that I bake every Eid Fitr with my children to keep the festive traditions in the family. The recipe is quite easy and hassle-free, but most importantly, it makes our favourite homemade Kahk which we find tastier and much more special than any other store-bought alternative. The […]
Traditional Rice Me’ammar is always a great crowd pleaser on the table. It is creamy, delicious and definitely an easy dish to prepare. The most challenging part however is the oven baking which might require your full attention, especially if you are baking this dish for the first time and still getting to know your […]
Egyptian Fatta with Beef Cubes
This is the Traditional Egyptian Fatta we grew up smelling and eating in our homes on feast days and on special occasions. The aroma in the house while cooking this dish brings back beautiful family memories. Using beef cubes, I learned to cook this recipe easily for our family meals, not just for big gatherings. […]