“Mahshi Koronb” (محشي كرنب) is a decadent Egyptian dish and comfort food that consists of cabbage leaves stuffed with a mixture of rice, aromatic herbs and spices and cooked in a tomato-based sauce until tender. 

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What is Mahshi Koronb

“Mahshi Koronb” or “Mahshi Krumb” (محشي كرمب) is a widely popular Egyptian dish and comfort food that typically consists of cabbage leaves stuffed with a mixture of rice, sometimes minced meat (usually beef or lamb), herbs like parsley and dill, and spices such as cumin, coriander, and dry mint.

Mahshi Koronb is a widely popular dish in Egyptian cuisine and is often served as part of family meals and during special occasions. It’s cherished for its flavorful combination of ingredients and comforting qualities.

The Back Story of Mahshi Koronb 

Mahshi Koronb showcases the influence of Middle Eastern and Mediterranean flavors prominent in Egyptian cooking. While the stuffed cabbage is common with other Middle Eastern countries. The Egyptian Mahshi Korob remains unique given its cooking technique and its ingredients.

In the realm of my food memoirs, Mahshi Koronb will always be associated with my late grandma Aida.  she made the best vegan Mahshi Koronb during lent. She spent hours blanching, stuffing and rolling to feed a raving crowd, just to watch it disappear in minutes, when served.

I kept avoiding testing this recipe given how time-consuming it is and probably to avoid a certain poignant nostalgic feeling since my beloved Teta (means grandma in Arabic) left our world. Yet, I had to test the recipe and finally publish to appease the persistent and loud requests on my Instagram page.

I am thrilled I made it, it came out so good and so comforting and brought back lovely memories from my Teta’s kitchen.

The right Cabbage for Mahashi Koronb 

Living in the US, I find it tricky to find the right cabbage to make Mahshi Koronb as the leaves of green cabbage and savoy cabbages are thick and not pliable. So here is what I learned from trying different types of cabbages.

Avoid at all cost the perfectly spherical cabbage and try to pick the Late Flat Dutch Cabbage, which is  fattened, has soft leaves and easily pliable.

Koronb (cabbage’s) Health Benefits

Cabbage is a highly nutritious vegetable that offers several health benefits:

1. Rich in nutrients: Cabbage is low in calories but high in essential nutrients like vitamin C, vitamin K, vitamin B6, folate, and manganese. It also contains small amounts of other vitamins and minerals.
2. High in fiber: Cabbage is a good source of dietary fiber, which can promote digestive health, prevent constipation, and support weight management by promoting feelings of fullness.
3. Antioxidant properties: Cabbage contains antioxidants such as polyphenols and sulfur compounds, including sulforaphane, which may help reduce inflammation and lower the risk of chronic diseases like heart disease and certain cancers.
4. May support heart health: The fiber, potassium, and antioxidants in cabbage may contribute to heart health by reducing cholesterol levels, lowering blood pressure, and improving overall cardiovascular function.
5. May aid in weight loss: Due to its low calorie and high fiber content, cabbage can be a valuable addition to a weight loss diet. It helps you feel full without consuming excess calories, making it easier to maintain a healthy weight.
6. May promote detoxification: Cabbage contains sulfur compounds that may support the body’s natural detoxification processes by enhancing liver function and aiding in the elimination of toxins.
7. May support immune function: The high vitamin C content in cabbage is essential for a healthy immune system. Consuming foods rich in vitamin C, like cabbage, can help strengthen the immune response and reduce the risk of infections.
8. May promote skin health: The vitamin C and antioxidants in cabbage may help protect the skin from damage caused by free radicals and promote collagen production, contributing to healthy, radiant skin.

Mahshi Koronb Success Tips 

1. Don’t soak the rice in water, just rinse once it under tap water to discard the excess starch
2. Blanch the leaves in boiling water for 2-5 minutes until the leaves become translucent and pliable.
3. Never cover the rolled cabbage with broth, so it doesn’t become mushy. The broth should come all the way to the row before last of rolled cabbage but should never cover the last row.
4. For seasoning the stuffing, use cumin, coriander, and dry mint. Avoid using fresh mint, as it will turn bitter and spoil the overall taste of the dish when is cooked.

Freezing and Make Ahead 

I strongly recommend breaking down the tasks of Mahshi Koronb on two different days. Make the stuffing ahead. You can even freeze up to one month. The leaves could also be blanched in advance and kept in the fridge covered with a thin layer of oil and stretch tight. The stuffing could be made ahead and placed in the freezer for a month.

Check out more stuffed vegetables recipes on my blog  

You might also like

• Rolled Grape Leaves 
• Rolled Grape Leaves & Oxtail in Claypot 
• Cabbage Timbale 

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• All product recommendations are independent and based on testing.
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Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the  price of the product you purchase.

Mahshi Koronb (Egyptian Rolled Cabbage Leaves)

INGREDIENTS

For the Cabbage Leaves
* 1 large head of cabbage or 2 medium heads
* 1 teaspoon salt
* 1 teaspoon cumin
* Boiling water

For the Stuffing
* 1 cup rice, rinsed and drained
* 3 onions, finely chopped
* 5 cloves of garlic, minced, optional (see notes)
* 1/2 cup tomato juice (see notes)
* 1 tablespoon tomato paste
* 2 tablespoons canola oil
* 1/4 cup tomato juice
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon paprika
* 1 teaspoon cayenne (optional)
* 1 cup of mixed cilantro and dill (finely chopped)
* Salt and pepper to taste

For the Broth (cooking liquid)
* 2 cups vegetable broth (or any broth of your choice)
* 1/4 cup homemade tomato juice (see notes) or store bough passata 
* 1 teaspoon Vegeta powder
* Juice of 1 lemon
* 1/4 cup canola oil
* Salt and pepper to taste

For Assembling the Dish
* 1 medium tomato, sliced
* 1 medium onion, sliced
* 3 garlic cloves, slivered
* 1 tablespoon olive oil or canola oil

DIRECTIONS 

1. Prepare the cabbage leaves: Bring a large pot of salted water to a boil. Season the water with cumin.  Core the cabbage and carefully peel off the leaves one by one. Blanch the leaves in the boiling water for about 2-3 minutes or until they are soft and pliable. Remove them from the water and set aside in on single layer over a large surface to cool.
2. Prepare the filling: In a cooking pan sweat the chopped onions for 1-2 minute, add the garlic and stir until they become fragrant, add the tomato juice followed by the tomato paste and spices. Lower the heat and let the sauce simmer for 7-10 minutes.  Turn off the heat and let this mix cool off completely and then toss in the rice and the aromatic herbs. 
3. Stuff the cabbage leaves: Take one cabbage leaf and place a spoonful of the rice stuffing near the base of the leaf. Roll the leaf over the filling without tucking in the sides. Repeat with the remaining cabbage leaves and filling.
4. Assemble the dish: Arrange the layers of sliced onion, tomatoes, and garlic and one layer of cabbage leaves. Arrange on top the stuffed cabbage rolls in a deep pot in layers, seam side down, packing them tightly together to prevent them from unraveling during cooking.  Drizzle some olive oil over the stuffed cabbage rolls and pour the the broth on top, slowly until it covers the layer before last of the rolled cabbage. The last layer should not be submerged in the broth. Lay a heavy heart resistant dish on top of the rolled cabbage to keep the cabbage rolls from unraveling. 
5. Cook the rolled cabbage: Cover the pot and bring it to a boil over medium-high heat. Once it comes to a boil, reduce the heat to low and let it simmer gently for about 45 minutes to 1 hour, or until the cabbage rolls are cooked through and the rice is tender.
6. Serve & garnish: Once cooked, Invert the pan of stuffed cabbage rolls over a large serving round plate 
7. Serve the  Mahshi Koran hot, garnished with some freshly chopped cilantro and dill, wedges of lemon or lime if desired. Enjoy your delicious Egyptian dish!

NOTES

• Garlic is optional in Egyptian rolled cabbage, yet I find complementary to the whole taste of this traditional dish.
• I prepare tomato juice by blending quartered tomato (skin on) without water in a food processor. Alternatively, you can use passata.