Photograph of the finished Mahshi kromb

Middle East · Bắp cải cuốn cơm Mahshi kromb

Mahshi kromb

2 hr 20 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cabbage Cabbage 3.5 lb
  • Photograph of Rice Rice 15.5 oz
  • Photograph of Thick tomato passata Thick tomato passata 8.5 oz
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Dill Dill 2.8 oz
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Lime Lime 4
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Cumin seeds Cumin seeds 0.6 oz

Method

  1. 1 Blanch the entire cabbage in boiling water for 8 minutes, then peel off each leaf while it is still pliable but not completely fallen apart.
  2. 2 Remove the thick vein at the base of each leaf; the stiff vein causes the petiole to crack and prevents it from curling tightly.
  3. 3 Mix the rinsed rice with tomato sauce, parsley, dill, chopped onion, cumin, and oil.
  4. 4 Place a spoonful of filling on the edge of the leaf and roll it into a pencil-like shape, rolling loosely because the rice will expand and double in size.
  5. 5 Arrange the rolls tightly together in layers in the pot, inserting crushed garlic between the layers.
  6. 6 Pour water over the rolls until they are two-thirds full, place a heavy plate on top, then simmer for 45 minutes and squeeze lemon juice over them when serving.

With an appliance

  • Pressure cooker 1 hr

    Replace step 6: cook under high pressure for 12 minutes, then release the pressure naturally; a heavy plate must still be placed on top to prevent the roll from unraveling.

Start cooking