🥬 Mahshi Cabbage (Stuffed Cabbage Rolls)

Method

1. Cut out the cabbage core in a cone shape with a sharp knife so the leaves separate easily.

2. Bring a large pot of salted water to a boil over high heat, put in the whole cabbage, and lift off the leaves with tongs as they soften, 3–5 minutes per layer.

3. Drain the leaves and let them cool, then cut each leaf into 2 or 3 pieces, removing the thick ribs and keeping them.

4. Finely chop the onions, grate the 3 tomatoes, and chop the parsley and dill, plus the coriander and mint if using.

5. Mix the 2 cups rinsed Egyptian rice with the onions, tomatoes, parsley, dill, 1 tsp cumin, salt, 1/2 tsp black pepper and 1 tbsp ghee.

6. If using minced meat, mix the raw 250 g into the filling by hand until evenly spread.

7. Put a teaspoon of filling at the edge of each leaf and roll it into a thin, tight finger, tucking in the sides.

8. Line the bottom of the pot with the ribs, pack the rolls tightly on top in layers, and tuck the 5 garlic cloves between them.

9. Melt the rest of the ghee into 3 cups water with salt, plus the stock cube if using, and pour it over the rolls until almost covered.

10. Place an upside-down plate on the rolls to hold them in place, and boil over medium heat for 5 minutes.

11. Lower the heat, cover the pot, and cook for 45 minutes until the rice is done and has absorbed most of the water.

12. Turn off the heat and let it rest covered for 10 minutes, then arrange on a serving platter and serve hot.

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