Mahshi Koronb (Egyptian Rolled cabbage Leaves) Recipe
Egyptian Mahshi Koronb is a traditional dish of tender cabbage leaves filled with a flavorful mix of short-grain rice, fresh herbs, and spices, then slowly cooked in a tangy tomato broth until perfectly infused and comforting.
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Ingredients
To Prep the Cabbage Leaves
1 large head of cabbage or 2 small heads * 1 teaspoon cumin * Boiling water
- 1 teaspoon cumin
- ½ teaspoon Himalayan salt
The Stuffing
- 1 cup Egyptian rice , rinsed and drained
- 3 onions , finely chopped or pureed
- ½ cup passata
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dry mint
- 1 teaspoon sweet paprika , optional
- ½ teaspoon cayenne , optional
- 1 cup Mixed of parsley, dill and cilantro , finely chopped
- salt & pepper , to taste
The Broth
- 2 cups vegetable broth , or any broth of your choice
- ¼ cup Passata or 2 tablespoons of tomato paste
- 1 teaspoon Vegeta powder
- 1-2 tablespoons lime juice
- salt & pepper , to taste
To Assemble The Mahshi Pot
- 1 medium tomato ,
sliced
- 1 medium yellow or purple onion , sliced to 1/4'' thick
- 3 garlic cloves , slivered
- 1 tablespoon olive oil or canola oil
Instructions
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.
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.
Broth (Cooking Liquid)
- In a bowl or a pourable containers, combine the vegetable broth, tomato paste or tomato paste, lemon juice, salt and pepper.
Roll & 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.
Assemble the Koronb Pot
- Arrange the layers of sliced onion, tomatoes, and garlic and one layer of cabbage leaves in a deep heavy pot. On top, arrange tight and snug rows of stuffed cabbage, seam side down, packing them tightly together to prevent them from unraveling during cooking. Drizzle some olive oil over the stuffed cabbage rolls to keep their color from oxidization. Slowly pour the broth on top, 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. Whoever the liquid runs low, add 1/4 cup of broth at a time.
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.
Serve & garnish:
- Once cooked, Invert the pan of stuffed cabbage rolls over a large serving round plate. Serve the Mahshi Koronb hot, garnished with some freshly chopped cilantro and dill, wedges of lemon or lime, if desired.
Nermine's Notes
- I prepare homemade passata by blending quartered tomato (skin on) without water in a food processor. Alternatively, you can use store-bought passata.
- Instead of cooking the Koronb on stove Top, arrange the layers in an oven safe dish, pour the broth as instructed and bake in a preheated oven at 375°F for 50-60 minutes.