Egyptian Style Stuffed Cabbage Leaves (Mashy Crump)

May 15, 2023May 15, 20230 7
Egyptian style stuffed cabbage leaves (Mashy Crump)
in Main

Prep

45 min

Cook

50 min

Ready In

1 hr 35 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large green cabbage
2 cups short-grain white rice
1 onion , grated to almost liquid
1 large onion , chopped
1 bunch fresh parsley ( finely chopped , including some of the stems )
1 bunch fresh cilantro ( finely chopped , including some of the stems )
1 bunch fresh dill weed ( finely chopped , including some of the stems )
2 fresh tomatoes , pureed
1 tomatoes , sliced thin
3 tablespoons tomato paste
canola oil
1 garlic clove ( crushed )
2 chicken bouillon cubes
1 tablespoon cumin
1 tablespoon Arabic spices ( see my recipe for Arabic Seven Spice in my recipes )
2 tablespoons salt
1 teaspoon black pepper
2 tablespoons dried mint
1/2 lemon , juice of

Nutrision Information

Servings Per Recipe
4-6
Calories
400
Sugar
5g
Fat
4g
Stuffed cabbage leaves are a staple in many cultures around the world. This particular recipe is Egyptian-inspired and known as 'Mashy Crump'. The dish is essentially cabbage leaves stuffed with a blend of aromatic rice and herbs, then baked in a tomato broth. The flavors in this dish are warm, comforting, and perfect for a hearty dinner on a cold evening. While the recipe is somewhat involved, it's definitely worth the effort. The final dish is a beautiful green and white creation that will have your kitchen smelling amazing.

Instructions

1.In a large pot, bring salted water to a boil. In the meantime, remove and discard the cabbage’s core. Carefully remove the cabbage leaves and place them in the boiling water. Boil the cabbage leaves for 5-7 minutes, until they have slightly softened. Drain the cabbage leaves and set them aside to cool.
2.In a skillet, heat up some canola oil over medium heat. Add the chopped onion, cooking until it becomes translucent. Add the grated onion, garlic, and tomato paste, stirring continuously so they don't burn.
3.Once the onions and tomato paste are well combined, add in the pureed tomatoes, Arabic spices, cumin, and chicken bouillon cubes. Continue cooking over medium heat for a few minutes.
4.In a mixing bowl, combine the cooked white rice, the sautéed onion mix, parsley, cilantro, dill weed, salt, pepper, and dried mint.
5.Preheat your oven to 350°F. Grease a baking dish with canola oil.
6.Begin stuffing each cabbage leaf with approximately 2 tbsp of the rice mixture. Roll up the leaves tightly, tucking in the sides. Place the stuffed cabbage leaves in the greased baking dish, placing the thin tomato slices between each of the layers.
7.Drizzle the juice of half a lemon and canola oil over the stuffed cabbage leaves. Cover the baking dish with foil. Bake in the preheated oven for 45-50 minutes. Allow the stuffed cabbage leaves to cool for 10 minutes before serving.

PROS

This dish is packed with fragrant herbs and spices making it flavorful and delicious.

It’s also a great way to use up leftover rice.

CONS

This dish can be time-consuming to prepare, but the results are worth it!
It may be difficult for some people to find some of the more exotic spices like Arabic spices.

HEALTH & BENEFITS

Not only is this dish tasty, but it’s also pretty healthy. Cabbage is low in calories and high in vitamin C, vitamin K, and vitamin A. White rice is a good source of energy. When paired with the herbs and spices, this dish can also aid digestion.

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