Egyptian
Mahshi Kromb
Egyptian cabbage leaves stuffed with herbed tomato rice and simmered gently in broth until tender. The rolls are small, soft, and fragrant with dill, parsley, coriander, cumin, and a little dried mint.
Watch it madeMiddle Eats · 6:55
Ingredients
- Small green cabbage1 head, about 700g
- Egyptian short-grain rice, rinsed and drained3/4 cup
- Yellow onion, finely chopped1 medium
- Tomato puree3/4 cup
- Tomato paste1 tbsp
- Fresh dill, finely chopped1/3 cup
- Fresh parsley, finely chopped1/3 cup
- Fresh coriander, finely chopped1/3 cup
- Garlic, minced2 cloves
- Ghee or neutral oil2 tbsp
- Ground cumin1 tsp
- Ground coriander1/2 tsp
- Dried mint1/2 tsp
- Black pepper1/2 tsp
- Salt1 1/4 tsp, divided
- Hot chicken or vegetable stock2 cups
- Lemon juice1 tbsp
Method
- Cut out the cabbage core with a small knife, keeping the leaves as whole as possible.
- Bring a large pot of salted water to a boil, add the cabbage, and gently loosen the outer leaves as they soften, removing 12 to 16 leaves to a tray.
- Trim the thick center rib from each cabbage leaf and cut very large leaves into two pieces; keep the trimmed ribs and small leaves for lining the pot.
- Heat the ghee or oil in a saucepan over medium heat and cook the onion until soft and lightly golden.
- Add the garlic, tomato paste, cumin, ground coriander, dried mint, black pepper, and 3/4 teaspoon salt, then stir for 1 minute.
- Add the tomato puree and simmer for 5 minutes until slightly thickened.
- Remove the pan from the heat and stir in the rinsed rice, dill, parsley, and fresh coriander; the rice should remain uncooked.
- Line the bottom of a small heavy pot with the cabbage ribs and any torn leaves to prevent sticking.
- Place a cabbage piece smooth side down, add a small spoonful of rice filling near the base, fold in the sides, and roll tightly into a slim finger-shaped roll.
- Arrange the rolls seam side down in tight layers in the lined pot.
- Mix the hot stock with the remaining 1/2 teaspoon salt and pour it over the rolls until it just reaches the top layer.
- Place a small heatproof plate on top of the rolls to keep them compact, then bring the pot to a gentle boil.
- Cover, reduce the heat to low, and simmer for 40 to 45 minutes until the rice is tender and the cabbage is very soft.
- Drizzle the lemon juice over the mahshi, rest for 10 minutes off the heat, then carefully invert onto a platter or lift the rolls out in layers.
Common questions
Can I substitute the Egyptian short-grain rice in Mahshi Kromb with another rice?
Yes. Use another short-grain or medium-grain rice if needed, but avoid long-grain varieties because they stay too separate. If using parboiled rice, reduce the filling liquid a little so the stuffing doesn’t turn mushy.
How long does it take to prep and cook cabbage leaves for stuffing?
Plan on about 20 to 30 minutes for blanching and separating the leaves, depending on cabbage size. The leaves should just soften enough to peel away cleanly, not fully cook, because they will finish steaming in the pot.
What are the most common mistakes when making Mahshi Kromb?
Overcooking the cabbage leaves, stuffing them too tightly, and using a wet filling are the biggest mistakes. The rice should be uncooked but not soupy, and the rolls should be snug, not packed, so the rice can expand evenly.
How should I store leftover stuffed cabbage, and can I freeze it?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. You can freeze cooked Mahshi Kromb for up to 2 months, though the cabbage will soften a bit more after thawing. Reheat gently with a splash of water.
What should I serve with Mahshi Kromb?
Serve it warm with plain yogurt, a lemon wedge, or a simple salad. In Egyptian-style meals, it also pairs well with extra tomato sauce on the side and other stuffed vegetables if you’re making a mixed mahshi platter.