Mahshi Koronb (Stuffed Cabbage) Made Simple

Ingredients

• 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

1. 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.
2. 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.
3. 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).
4. Add cabbage, chopped coriander and dill, and 2.5 cups of vegetable or chicken stock, and mix.
5. 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.
6. 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.