ADDICTIVE Herby Egyptian Cabbage Rolls

by Middle Eats
Herby Egyptian Cabbage Rolls

Herby Egyptian Cabbage Rolls are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

We’re making amazingly addictive Egyptian Cabbage Rolls, which are filled with a vegetarian herb and tomato rice filling. These Cabbage Rolls are the perfect comfort food for winter, as they have a great fresh flavor.

  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls
  • Herby Egyptian Cabbage Rolls

Follow along with the 📝 recipes below👇🏾👇🏾

Herby Egyptian Cabbage Rolls
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Herby Egyptian Cabbage Rolls

Rating: 5.0/5
( 2 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2.5kg Flat cabbage (or any other non-curly variety)
  • 1 Tsp Cumin Seeds
  • 1 Tsp Coriander Seeds

Filling:

  • 2 Cups Medium Grain Rice
  • 3 Medium Onions
  • 400g Canned Tomatoes
  • 200g Tomato Paste
  • 160g Parsley (100g after chopping and trimming)
  • 100g Dill (60g after chopping and trimming)
  • 1/4 Cup Clarified Butter (or oil if making this vegan)
  • 2 Tbsp Salt
  • 2 Tsp Black pepper

Instructions

Preparing the cabbage:

  1. Remove any outer leaves which aren't suitable for eating
  2. Turn your cabbage over and cut out the core
  3. Remove each leaf by pushing it from its stalk, then prying gently off the cabbage
  4. Fill a pot with boiling water and add trimmed parsley and dill stalks with the Cumin and Coriander seeds. Let boil for 3 minutes
  5. Add 2-3 Cabbage leaves to the water, and boil for 2-3 minutes, until the leaf is soft and easily wraps around the stalk
  6. Stack the leaves on a tray and allow them to cool
  7. Once cooled, slice off the stalks, then slice into squares about 8cm X 8cm

Making the filling:

  1. Thoroughly wash and drain the rice
  2. Dice your onions into small dice, and mix with the salt and pepper in a large bowl
  3. Add the rice and mix to ensure everything is evenly coated
  4. Add the Tomato Paste and mix, then the herbs and mix, then blend and add the tomatoes
  5. Heat your clarified butter over high heat until almost smoking, then pour it into the mixture
  6. Mix once more and it's ready

To make the rolls:

  1. Place a square of cabbage on your board with the stalks facing upwards
  2. Put a teaspoon of rice on the cabbage, and spread it out into a cylinder shape
  3. Roll the cabbage leaf to surround the rice
  4. If there is a lot of excess on the sides, feel free to trim it

To assemble and cook:

  1. Place any scrap cabbage at the bottom of the pot to form a protective layer
  2. Lay your cabbage rolls into the pot in a spiral, starting from the outside and working your way to the center
  3. Repeat and keep adding layers until you have used all the rolls (partial layers can cause the pot to collapse)
  4. Place the pot on the stove over medium heat and cover with a lid. After 10 minutes it should have plenty of water in it
  5. Pour in some vegetable stock or water to just barely cover the rolls, and turn the heat to high
  6. Bring to a boil then turn the heat to low and keep covered while allowing to steam for about 30 minutes
  7. Check your rolls for doneness, then allow any excess liquid to evaporate
  8. Place a plate on top of the pot, then flip the two over
  9. Remove and serve immediately
Did You Make This Recipe?
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Chapters
0:00 Episode Premise
0:50 Making the rice filling
2:47 Preparing your cabbage
4:21 Making the rolls
5:07 Assembling your pot
5:37 Cooking the rolls
6:35 Taste Test & Review

Recipe video


Enjoy

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