ADDICTIVE Herby Egyptian Cabbage Rolls

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.

Mince 100 grams of dill and 160 grams of parsley, removing thick stalks.

Blend 400 grams of canned tomatoes until smooth.

In a mixing bowl, add 3 diced medium onions, 2 tablespoons of salt, and 2 teaspoons of black pepper; mix thoroughly.

Wash 2 cups of medium grain Egyptian rice until the water runs clear and drain.

Add 200 grams of tomato paste to the rice and mix until it turns a deep shade of red.

Add 100 grams of chopped parsley, 60 grams of minced dill, and the blended tomatoes to the rice mixture.

Heat 1/4 cup of clarified butter or vegetable oil until almost smoking, then pour it into the mixture and mix again.

Peel the outer layers of the cabbage and cut out the core to remove the leaves.

Boil water in a large pot, adding parsley and dill stems, coriander seeds, and cumin seeds; let boil for 3 minutes.

Add 2-3 cabbage leaves to the boiling water and cook for 1-3 minutes until tender.

Cut the cooked cabbage leaves into squares, removing the stem for easier rolling.

Place a teaspoon of the rice filling on each square and roll tightly without folding the edges.

Layer trimmed cabbage stalks or leaves at the bottom of a pot, then arrange the cabbage rolls in a spiral.

Cover the pot and heat on medium without adding liquid until it steams for about 10 minutes.

Pour in vegetable stock to cover most of the rolls, bring to a boil, then reduce heat to low and cover to steam for 20-30 minutes.

Let the rolls rest for half an hour before flipping the pot over to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary