Egyptian Style Stuffed Cabbage Leaves Mashy Crump
Transport your taste buds to the heart of Egypt with this traditional Egyptian Style Stuffed Cabbage Leaves, known as Mashy Crump. This mouthwatering dish features tender cabbage leaves delicately wrapped around a fragrant stuffing of short-grain rice, fresh herbs like parsley, dill, and cilantro, and optional ground beef or lamb for a hearty twist. Simmered in a rich, aromatic broth made with tomatoes, garlic, and a hint of lemon juice, each roll absorbs a medley of bold and vibrant flavors. The rolling technique ensures a beautiful, bite-sized presentation, while the slow simmering infuses every layer with warmth and depth. Perfect as a satisfying main course or an impressive addition to a festive spread, this recipe is a delicious showcase of Middle Eastern culinary traditions. Whether you’re seeking comfort food or an authentic cultural experience, these stuffed cabbage rolls are a must-try!
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Recipe Information
Ingredients
- 1 head Cabbage
- 1.5 cups Short-grain rice
- 0.5 pounds Ground beef or lamb (optional)
- 1 medium, finely chopped Onion
- 0.5 cups, finely chopped Fresh parsley
- 0.25 cups, finely chopped Fresh dill
- 0.25 cups, finely chopped Fresh cilantro
- 3 tablespoons Tomato paste
- 2 medium, grated or pureed Tomatoes
- 4 cloves, minced Garlic
- 2 teaspoons, or to taste Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 3 tablespoons Vegetable oil
- 3 cups Beef or chicken broth
- 1 tablespoon Lemon juice
Instructions
Prepare the cabbage by removing its core and blanching the whole head in boiling, salted water for 5-7 minutes, or until the leaves soften slightly and are pliable. Gently peel off the leaves as they soften, and set them aside to cool.
Trim thick veins from the back of each cabbage leaf using a sharp knife so that the leaves can be easily rolled.
Rinse the rice in cold water and drain well.
In a large bowl, combine the rice, ground beef or lamb (if using), chopped onion, parsley, dill, cilantro, half of the minced garlic, pureed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of salt, black pepper, cumin, and 2 tablespoons of vegetable oil. Mix well to create the stuffing mixture.
Lay a cabbage leaf flat on a work surface. Place 1 to 2 tablespoons of the stuffing mixture near the base of the leaf. Fold in the sides and then roll tightly into a small cylinder. Repeat with the remaining leaves and stuffing.
Line the bottom of a large pot with any leftover cabbage leaves to prevent sticking.
Arrange the stuffed cabbage rolls seam-side down in the pot, stacking them in layers if necessary.
In a small bowl, mix the remaining tomato paste with the beef or chicken broth, lemon juice, the remaining minced garlic, and 1 teaspoon of salt. Pour this liquid over the cabbage rolls, ensuring that it almost covers them.
Drizzle 1 tablespoon of vegetable oil over the top. Place a small, heatproof plate over the rolls to keep them in place during cooking.
Bring the pot to a gentle boil over medium heat, then reduce the heat to low, cover the pot, and let simmer for 45-60 minutes until the rice is tender and the rolls are infused with flavor.
Serve the stuffed cabbage rolls warm, drizzled with any remaining sauce from the pot. Optionally, garnish with extra chopped herbs and a squeeze of lemon juice.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 6713 mg | 292% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 20.4 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 307 mg | 24% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
