Egyptian Rolled Cabbage Leaves, or “Mahshi Koronb” (محشي كرنب), is a beloved Egyptian comfort food. This flavorful dish features tender cabbage leaves stuffed with a savory mixture of rice, aromatic herbs, and spices, then simmered in a rich tomato-based sauce until perfectly cooked.

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In the tapestry of my food memories, Mahshi Koronb will forever be intertwined with my late grandma Aida. She crafted the most exquisite vegan, lenten Mahshi Koronb, dedicating hours to blanching, stuffing, and rolling each cabbage leaf to perfection. Her reward? Watching the eagerly awaited dish vanish within minutes. This recipe is my heartfelt tribute to Teta Aida, a true Egyptian matriarch.

Mahshi Koronb at a Glance 

• Cuisine: Egyptian-Mediterranean
• Primary Cooking Method: Stove top or oven
• Key Flavor: Savory, herbaceous with bright notes of fresh parsley, cilantro and dill, a hint of warm spices, and a subtle sweetness from tomato.
• Skill Level: Intermediate

Why You Will Love this Egyptian Mahshi Koronb 

• Traditional Technique: Each cabbage leaf is carefully blanched, rolled, and stuffed by hand, reflecting skill and patience.
• Unique Egyptian Flavor: The filling combines Egyptian rice, fresh herbs, tomato, onion, and spices, often with a hint of dry mint, cumin and coriander, setting it apart from other Middle Eastern variations.
• Lenten Dish: As a vegan recipe, it has deep ties to religious practices like Lent, making it culturally and spiritually significant.
• Nostalgic Comfort: For many, it brings back family memories and the warmth of home-cooked meals shared with loved ones.
• Feeding a Crowd: It’s a communal dish often prepared in large batches to serve families or gatherings, fostering connection and celebration.

What is Mahshi Koronb

“Mahshi” means stuffed, and “Koronb” means cabbage. This beloved Egyptian comfort food features cabbage leaves filled with a mixture of rice, sometimes combined with minced meat (typically beef or lamb), fresh herbs like parsley and dill, and spices such as cumin, coriander, and dry mint. Deeply rooted in Egyptian cuisine, “Mahshi Koronb” holds a special place in family gatherings and festive occasions. Its rich flavors and soothing qualities make it a cherished dish across generations.

Ingredients of Mahshi Koronb 

• Cabbage: Use traditional green cabbage.  Avoid at all cost the perfectly spherical cabbage and try to pick the Late Flat Dutch Cabbage, which is  fattened, has soft leaves will blanch and roll more easily
• Egyptian rice: Use Egyptian rice which is a short-grain, starchy rice variety with a tender, slightly sticky texture, commonly used in Egyptian dishes like several types of Mahshi, koshari, and Roz Ma’mmar.
• Onions: Use regular yellow onions as they release enough juices to make the mahshi tender and juicy.
• Garlic: Use any garlic type available in the market. They all work fine in this recipe.
• Spices: Cumin, coriander, paprika and cayenne are the spices commonly used in Mohshi Koronb.
• Aromatic Herbs: Use finely and freshly chopped dill, parsley and cilantro in the stuffing.
• Oil: Use good quality of olive oil such as Heraclea or unflavored oil such as canola.
• Passata: Use can either use a good quality of store-bought passata, or blend 3-4 ripe tomatoes in the blender without any water.
• Tomato Paste: Use tomato paste to add depth of flavor.
• Broth: Use any broth of your choice, such as poultry, beef or vegetable. My personal choice goes for vegetable broth that is light and has a clean taste.

How to Make Mahshi Koronb 

Step 1: Blanch 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.

Step 2: Prepare the Stuffing 

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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 on low heat for 5- 7 minutes.  Turn off the heat and let this mix cool off completely and then toss in the rice and the aromatic herbs.

Step 3: Roll & Stuff the 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. Watch this video on how to do roll and stuff. 

Step 4: Assemble the Rolled Cabbage Pot 

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.

Step 5: Cook the Mashi Koronb 

Bring the pot to a boil over medium-high heat for 3 minutes. Lower the heat, cover the pot and let it cook on low heat for 45 minutes to 1 hour. Alternatively, Arrange the rolled cabbage leaves in rows in a rectangular dish, add the broth and bake.

Tips to Make the Best Mahshi Koronb 

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 become bitter during cooking and will spoil the overall taste of the dish.

What to Serve with Mahshi Koronb 

Mahshi Koronb is a standalone dish. To round up the flavors, all you need is some lemon/lime wedges and a plate of Salata Baladi (Egyptian Green Salad).

Frequently Asked Questions 

Q1: Can I freeze Mahshi Koronb  Yes, you can but it has to be fully cooked or the rice will get too mushy. Q2: How to reheat Mahshi koronb? Place it in a microwave safe dish and microwave for 1-2 minutes.

More stuffed vegetables recipes 

• Rolled Grape Leaves 
• Rolled Grape Leaves & Oxtail in Claypot 
• Cabbage Timbale 
• Egyptian Stuffed Onions (Mahshi Basal)

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