Egyptian Cabbage Rolls (Mahshi Malfoof)
Egyptian cabbage rolls, also known as mahshi malfoof, are a traditional Egyptian dish that features tender cabbage leaves stuffed with a savory filling. The rolls are then cooked in a flavorful tomato sauce, resulting in a delicious and comforting meal. Mahshi Malfoof is often enjoyed during festive occasions and family gatherings.
- Prep
- 50 min
- Cook
- 1 hr 55 min
- Total
- 2 hr 45 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Large pot
Equipment
Mixing bowl
Equipment
Knife
Equipment
Cutting board
Equipment
Toothpicks or cooking twine
Procedure
Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water. Cook for about 10 minutes or until the outer leaves are softened and can be easily removed. Remove the cabbage from the water and let it cool.
Procedure
Gently peel off the softened cabbage leaves, being careful not to tear them. Set aside.
Procedure
In a mixing bowl, combine the ground beef or lamb, washed rice, chopped onion, minced garlic, olive oil, cumin, coriander, cinnamon, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
Procedure
Take a cabbage leaf and place a small portion of the meat and rice mixture in the center. Fold the sides of the leaf over the filling and roll it tightly, similar to a burrito. Secure the roll with toothpicks or tie it with cooking twine. Repeat this process with the remaining cabbage leaves and filling.
Procedure
In a large pot, combine the diced tomatoes, tomato paste, and vegetable broth or water. Stir well to combine. Place the stuffed cabbage rolls in the pot, arranging them in a single layer.
Procedure
Bring the sauce to a boil, then reduce the heat to low. Cover the pot and let the cabbage rolls simmer for about 1–1.5 hours, or until the cabbage is tender and the filling is cooked through.
Procedure
Once cooked, carefully remove the toothpicks or cooking twine from the cabbage rolls. Serve them hot with a generous spoonful of the tomato sauce.
Notes, tips, and variations
If the cabbage leaves are too large, you can cut them in half before stuffing to make smaller rolls.
Notes, tips, and variations
You can add a splash of lemon juice or vinegar to the tomato sauce for a slightly tangy flavor.
Notes, tips, and variations
Leftover cabbage rolls can be refrigerated and enjoyed the next day. They often taste even better as the flavors meld together.
Notes, tips, and variations
Choose a firm and compact head of cabbage for easier rolling.
Notes, tips, and variations
Blanching the cabbage in boiling water helps soften the leaves and makes them more pliable for rolling.
Notes, tips, and variations
Make sure to securely fasten the cabbage rolls with toothpicks or cooking twine to prevent them from unraveling during cooking.
Notes, tips, and variations
For a vegetarian version, omit the ground meat and add more vegetables like diced carrots, bell peppers, or mushrooms to the rice filling.
Notes, tips, and variations
You can customize the filling by adding herbs like parsley, dill, or mint for added freshness and flavor.
Notes, tips, and variations
Some variations of mahshi malfoof include adding a layer of sliced potatoes or carrots to the bottom of the pot before adding the cabbage rolls. This adds an additional layer of flavor and texture to the dish.
Photo: Lockesdonkey · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
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Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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