Egyptian Cabbage Rolls (Mahshi Malfoof)
Photo: Lockesdonkey, CC BY-SA 4.0
Mahshi malfoof is the Egyptian way of stuffing cabbage, with leaves wrapped around spiced meat and rice and simmered in tomato sauce. The filling carries cumin, coriander, and a little cinnamon, which gives the beef or lamb a warm, savory depth. The rice cooks inside the rolls as they simmer, soaking up the sauce. It is a dish made for holidays and family tables, and leftovers taste better the next day.
Instructions
Bring a large pot of salted water to a boil. Cut out the core of the cabbage, lower the whole head into the water, and cook for about 10 minutes, until the outer leaves are soft enough to pull away easily. Lift the cabbage out and let it cool.
Peel off the softened leaves one at a time, taking care not to tear them, and set them aside. If a leaf is very large, you can cut it in half to make smaller rolls.
In a mixing bowl, combine the ground meat, rice, onion, garlic, olive oil, cumin, coriander, cinnamon, salt, and pepper. Mix until the spices and rice are evenly spread through the meat.
Place a small portion of filling in the center of a cabbage leaf. Fold the sides over the filling and roll it up tightly, like a burrito. Secure each roll with a toothpick or a length of cooking twine, and repeat with the remaining leaves and filling.
In a large pot, stir together the diced tomatoes, tomato paste, and broth or water. Arrange the rolls in the pot in a single layer, set into the sauce.
Bring the sauce to a boil, then turn the heat down to low and cover the pot. Simmer for about 1 to 1.5 hours, until the cabbage is tender and the filling is cooked through.
Remove the toothpicks or twine carefully. Serve the rolls hot with a generous spoonful of the tomato sauce over each portion.
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