Stuffed Cabbage Rolls Recipe Egyptian Mahshi Crumb

Malfouf mehshi – Stuffed Cabbage Rolls

WEBOct 1, 2018 · Place a heavy plate over the rolls and pour enough water to cover them and half of the plate. Cover and cook over high heat for …

1. For the leaves: Peel and discard the damaged outer leaves of the cabbage. Using a long knife cut out the hard central core from the bottom of the cabbage to ease the peeling of the leaves.
2. When using a loose-leaved cabbage head, carefully peel away the leaves one by one trying not to break or tear them. Place the leaves (in batches) in a large pot of boiling water and keep them for about 3 minutes until tender. Remove into the colander to drain.
3. When using a tightly packaged cabbage, simmer the entire head in boiling water for about 10 minutes, turning it over from time to time until the leaves start to loosen. To separate the leaves, pin down the cabbage inside the pot with one fork, and using a second fork, carefully peel away the leaves and remove into the colander. Work slowly and carefully to avoid hurting yourself with boiling water and tearing the leaves.
4. For the stuffing: Combine the meat, the drained rice, the spices, the oil and the butter in the mixing bowl and mix well with your hand.

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