EGYPTIAN STYLE STUFFED CABBAGE LEAVES (MASHY CRUMP)
These are a bit time consuming to make, but believe once you make, you will be asked to make again and again. This is vegetarian, but you could add a bit of cooked ground beef to rice stuffing mixture, but awesome even without. Many mediterraen countries make these, but this recipe is authentic Egyptian preparation. Enjoy!
Provided by cooking in cairo...
Categories Short Grain Rice
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Rice stuffing mixture:.
- On top of stove, put a good amount oil or butter; add chopped onion and pureed onion sauté. Add garlic when onions almost finished not to burn.
- Add a spoon of tomato paste and stir around until all coated.
- Add pureed tomato, a few drops of water and cook until liquid is almost gone. It should be a little thick, not too watery. You can add some salt to taste to this too.
- Set aside.
- Put washed rice in mixing bowl. Add the above tomato mixture. Add raw, chopped greens- parsley, dill and cilantro. Its okay to chop some of their stems, gives the mixture more flavor. Add a little canola oil.
- Add all spices and dry mint. Take 1 chicken bouillon cube and crush it, add to rice.
- Mix all ingredients until well blended set aside. Try to taste, will be raw I know, but you can taste and not swallow rice. Adjust seasonings. Salt is most important, if too salty, don't worry, once cooked it will lessen.
- Cooking Cabbage:.
- This is the trickiest part. I have not yet found the perfect way, but my way has been working alright...here it goes.
- Wash the head of cabbage well. With a paring knife, gently cut around core, loosening it a bit. Try to cup deep, but try not to cut leaves, or separate at this point.
- Using a large pot, fill with water, and a few dashes of cumin. Once boiling, add the head of cabbage, with core facing up.
- As the cabbage starts to cook, with a knife, gently pull away leaves from core and cook until a bit soft, but not translucent.
- So you will have the large head of cabbage in pot and you will be cutting leaves and letting them boil alone aside the head. (Hope this makes sense.).
- When the leaves are a bit soft, tender not translucent, remove to a large tray.
- Continue this until all cabbage is cooked.
- You will have the very small leaves towards inside core, you will be able to use some of these, but some maybe too small. I usually make a cabbage salad with these.
- Once the leaves are cool, you will begin to stuff.
- Rolling/stuffing the cabbage:.
- Prepare a large pot, put some oil in bottom of pot to coat.
- Slice 1 large tomato thinly and place on bottom of pot. You will arrange cabbage in this pot as you roll.
- Take a cabbage leaf and cut from the bottom, where core starts.
- Cut away the hard core and reserve the two sides from leaf making a pile.
- Save a few of the cores stems as well.
- Tricky but you are trying to get a pliable leaf for rolling.
- You want to make the leaf small, cutting a half of the leaf in half. The end result should be size of small cigar.
- Don't worry about how they look, they will not be real tight and they may seem like the rice will come out, just close as best you can, they will be fine.
- So with leaf laying flat, spoon a small amount of rice onto leaf, fold up bottom and roll like a cigar. Don't worry the ends will be open, but cook ok. Some rice may boil out but not much trust me.
- Roll all until leaves are finished.
- Once all rolled and arranged in pot, add a crushed chicken bouillon cube. As you are arranging in pot, you can put a few of the core stems in between layers to help stay in place.
- Take approximately 3 cups water and mix with tomato paste, pour over cabbage. Water should reach just above cabbage. If not enough, add more water.
- Take an old plate, invert it over cabbage to keep from moving too much.
- Put on high, bring to a boil, cook for about 10 minutes, then turn to a lower simmer and cover.
- Should cook for approximately an hour or so, you can check it periodically by tasting to see if rice is cooked inside.
- Once cooked let sit for a little to cool a bit before removing from pot.
- When ready to remove, take a large serving platter, put over top of pot, then flip pot to empty onto platter. Be careful and do over sink if you are unsure. Its easy but take s a little practice.
- Remove core stems, fix tomatoes that are on top, to look presentable.
- *** LEFTOVER TIP: THE NEXT DAY PREPARE THE LEFTOVERS THIS WAY -- PUT SOME BUTTER INTO A PAN, FRY THE STUFFED CABBAGE LEAVES UNTIL GOLDEN BROWN ON ALL SIDES. SUPER TASTY, ENJOY! ***.
Nutrition Facts : Calories 206.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 1659.3, Carbohydrate 45.4, Fiber 6, Sugar 7, Protein 5.7
STUFFED CABBAGE LEAVES
Make and share this Stuffed Cabbage Leaves recipe from Food.com.
Provided by P J D Denny
Categories Meat
Time 1h40m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large saucepan of water with salt to the boil.
- Meanwhile remove outer leaves and hard stalk from the cabbage. Wash it and put into the boiling water for 10 minutes.
- Mix the mince with the rice, salt & pepper and knead together well.
- Take each cabbage leaf separately and put on each one a tablespoonful of the mince mixture. Fold the two ends of the leaf inwards and roll it up into a narrow sausage shape. Place some spare cabbage leaves on the bottom of the pan then put the stuffed leaves in concentric circles.
- Place a heavy plate on top of them to prevent them from breaking up during cooking.
- Pour water to cover them and boil for 60-80 minutes.
- When they are cooked put them on a flat dish and prepare the sauce. Put the rest of the butter to melt, add the flour and stir.
- Add some stock from the cooked leaves, stirring all the time and beat in the eggs with the lemon juice. Take the sauce off the heat. Serve the cabbage rolls with the sauce poured over them.
Nutrition Facts : Calories 4151.3, Fat 301.5, SaturatedFat 160.5, Cholesterol 1401, Sodium 2402.8, Carbohydrate 234.6, Fiber 39.9, Sugar 48.4, Protein 140
AMY'S GRANDMA'S STUFFED CABBAGE HOLOPTCHIS (OMAC)
My friend gave me this recipe this morning and I have it simmering now! It sounded like my Grandmother's style. I used the frozen cabbage method for the leaves so I'll give the recipe that way. You need to put them in the freezer over night. If not, you could boil the leaves gently for a few minutes and then let the cabbage cool before handling and taking off the leaves. I added 1 undiluted can of tomato soup (even though that's not a listed ingredient) to my sauce mixture because I wanted a bit more "sauce." I also added some garlic powder shakes to the meat mixture. This could easily be halved but the recipe makes enough for 2 dinners for a family of 4 so I would eat half and freeze half for another day since stuffed cabbage freezes well. I used the Splenda brown sugar. It tastes just like my Grandma's did! My DH loved it. My kids weren't into the cabbage part!
Provided by Oolala
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- If you have the cabbage heads frozen, just put under running luke warm water and peel them off and dry them with paper towels.
- Mix the meat ingredients in a bowl with your hands until well blended.
- Place the leaves on a flat surface, I used a large cutting board and place a "meatball" amount in a leaf.
- Roll it until just covered and then fold in the sides and finish rolling and place in a large pot, seam side down.
- Continue until all is used up.
- Place the sliced onions on top of the cabbage rolls in the pot.
- In a bowl (I rinsed the bowl that had the meat mixture and used that) mix all the sauce ingredients and pour over the onions.
- Bring the pot to a boil and then lower the heat, cover and simmer for an hour and a half.
Nutrition Facts : Calories 479.2, Fat 18.8, SaturatedFat 7.2, Cholesterol 123.6, Sodium 740.8, Carbohydrate 52.9, Fiber 8.5, Sugar 37, Protein 28.1
EGYPTIAN STYLE SPINACH (SABANEK)
This is so good, especially on a cold winter day. Its a very hearty and savory dish. You could also add a squeeze of fresh lemon to bowl before serving, gives it a tangy flavor; and if you like heat, add a dash of red pepper hot sauce to bowl before serving as well. Enjoy!
Provided by cooking in cairo...
Categories Spinach
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash spinach well and cut into small sized strips. I usually take a few leaves, and slice together into strips, leave the stem, not problem. (This does not have to perfect, you just want to get them into longer, smaller strips.) Set aside.
- Boil stew meat in water with the two sliced onion and two bouillon cubes. Cook until tender approximately 2 hours.
- Strain out meat and pour broth into a large bowl.
- In that same pot used for cooking meat, add chopped onion, garlic and butter and sauté until soft.
- Add tomato paste, all spices, and stir around until well coated.
- Add pureed tomatoes, ½ cup water and approximately 2-3 cups of broth. (You can add or decrease broth, depending on how thick you'd like it to be, check while cooking and add more or less broth. End result should be thick, but watery enough to be like a thick sauce -- hope that makes sense.).
- Bring to a boil, add spinach and simmer for 20- 30 minutes on low heat.
- Serve in bowls next to plates of rice and browned fideo noodles or with pita bread for scooping.
Nutrition Facts : Calories 201.6, Fat 13.6, SaturatedFat 6.7, Cholesterol 40.8, Sodium 380.1, Carbohydrate 11.5, Fiber 2.8, Sugar 4.8, Protein 9.9
SARMA, STUFFED CABBAGE LEAVES FROM DALMATIA
This is from Saveurs de Croatie and is highly recommended by my dear friend in Serbia who says "We always want to take big pot home" when her mother in law makes it and invites the family.
Provided by Annacia
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Remove any wilted or bruised leaves from the cabbage and cut out the center core.
- Pour boiling water over the cabbages to soften.
- Meanwhile, in the oil, sauté the bacon and onion until the bacon is cooked.
- Add minced garlic.
- Beat the egg and add the salt, pepper, paprika, Worcestershire sauce, ground beef, pork or ham and half the tomatoes.
- Add the bacon mixture and rice and combine thoroughly.
- Separate the cabbage leaves and drain.
- Place a heaping tablespoon of stuffing at the core end of each cabbage leaf and roll up carefully, tucking in the ends.
- Layer the rolls in a Dutch oven or heavy kettle.
- Chop up the small unused leaves and place on top.
- Pour the remaining tomatoes and juice over top and add enough water to cover the rolls.
- Cover and simmer for 2 to 2-1/2 hours.
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