ADDICTIVE Herby Egyptian Cabbage Rolls

Author Avatar

Middle Eats

Joined: Mar 2024
Spread the love

ADDICTIVE Herby Egyptian Cabbage Rolls


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 flavour.
___
🙌 Support the Channel 🙌

If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You…

source

Reviews

0 %

User Score

0 ratings
Rate This

Sharing

Leave your comment

Your email address will not be published. Required fields are marked *

32 Comments

  1. @Middle Eats Tnx fot this amazing recipe.. But, question: what kind of cabbage are teh best to use? I figured nappa cabbage isi to thin and woud desolve in no time…. but here in the netherland we can only get, nappa, pointed cabbage, red/purple cabbage, white, of green/savoye… are these ok?

  2. To make the cabbage leaves easier to remove from the head, pour about an inch of salted water in a large pan that can accommodate the entire cabbage head. Heat the water with the cabbage in the pan until it boils. Remove the cabbage head – the steam gets into the cabbage where it was cut to remove the core and wll make the leaves softer and easier to peel away from the head.

  3. These are my favourite, I miss mahshi so much 😢 I will try this, TYSM! Quick question, when I take them out of the freezer, how should I reheat these? ❤

  4. Polish gloabki (little pigeons) is similar except that we add minced meat to the rice stuffing and they tend to be bigger. I was pleasantly surprised to see dill used – a herb commonly used in Polish dishes. Doing a fusion recipe with minced meat and the same herbs and tomatoes as the Egyptian version seems like something to try! I love the cuisine of the Eastern Med its the worlds best!

  5. My mom used to make cabbage rolls (European/American style) I like cabbage and I like the filling, but somehow the combination does not sit well with me

  6. How about putting the rolls in a steamer for a little while and then transfer them to a saucepan with the vegetable broth. Or you could just lay them in a casserole dish and cover them with the broth and bake them in the oven at 350 degrees F with a lid covering them for part of the time and without a lid at the end. They are all already cooked anyway. The only reason to cook them again is to get the broth infused into them, Right?