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 can get your name in the video credits as well as some behind the scene updates / middleeats
___
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram / itsmiddleeats
➥Facebook / middleeatsyt
___
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Ooni Pizza Oven: geni.us/SIhAL
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACRGlass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
www.epidemicsound.com/referra...
___
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
___
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
___
Directions:
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 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 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 to a 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 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 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
Remove and serve immediately

[@MiddleEats]

Love the cabbage rolls and want to see more rice stuffed vegetables? Check out the vine leaves and dolma videos I've posted before. Of course if you enjoy the content you can help us make more by becoming a patron www.patreon.com/MiddleEats

[@Lagolop]

I'm used to Ashkenazi style cabbage rolls which are basically the way they are made in Germany. Lots of meat with a bit of rice. But my point of commenting is that if you freeze the head of cabbage, you will not need to boil it. Just defrost the head when you want to make the rolls and peel the leaves off. They will be soft and pliable.

[@wafaaelsayad3125]

👍

[@daniby9894]

That's a thing on balkan and including all slavic countries too (Poland, Russia...), even though we all mostly stuff it with meat and rice. Definetly gonna try it out!

[@Lagolop]

@@daniby9894 I think everyone has a version of cabbage rolls. Same with vereniki (pirogies) and blintzes. I just know it all from a Jewish perspective :)

[@discogoth]

@@daniby9894 The Hungarian version is called “káposzka”, and they’re so good. I usually make mine with venison since we always have a freezer of ground venison to use up and the dish doesn’t need a fatty meat like beef/pork/lamb since the acidic tomato sauce tenderizes the lean & gamey venison. I have to say, my Hungarian-Slavic heart grew three sizes when I saw that bundle of dill💀 It’s my all-time favorite herb but my family has never made káposzka with dill before so I’ll have to try it.

[@3asem5000]

The most important tip for those who will cook this dish for the first time: this dish takes a lot of time, maybe three hours or more. Be careful not to fall into the trap of time

[@annaheya2109]

Haha it once took me three days

[@duckyO.o]

ty for the heads up

[@edim108]

In Poland we have a similar dish called "Gołąbki"- it's basically a lot larger rolls with meat in the filling, cooked slowly in tomato sauce. The first time I tried making them it took me nearly the entire day, though it was quite a large amount (over 3kg of filling alone). The most time consuming part was rolling the individual rolls and placing them tightly in the pot. Preparing cabbage took longer, but I could just leave it for a while and do something else in the meantime. Then the cooking of the whole batch which took 5 hours for the whole pot. It's "low and slow" cooking so you can just leave the pot on small flame and just add in some water every hour or two so the stuff on top won't get dry.

[@clarecorcoran8585]

It's a 'day off' recipe. If, however, a person does not always cater for large family, friendship or community groups, there needs to be an abridged version for one or two, particularly as the rolls are best eaten hot, not cold.

[@lizziecolvin8707]

Thanks 😊

[@Mougino7]

Every Friday morning I used to wake up on my mother and grandmother boiling cabbage in the kitchen (winter season). I would laugh and tell them that is a faulty project! My reasoning was it takes a lot of time and work and it is just eaten in seconds. Now I miss both and their faulty projects, may they dwell in paradise.

[@yaya4876]

a two in one tip that may be beneficial, is taking the dill and parsley's stems that we cut off earlier and putting them as the sacrificial layer at the bottom of the pot, preventing the ma7shy from getting burned and at the same time getting all the flavour of it while everything is cooking

[@yaya4876]

@@feitme oh thank you so much, i hope you like it and thank you for trying Egyptian cuisine!! Just as a heads up, if you are doing a smaller amount the stems may not be enough to work as a sacrificial layer so either use a smaller pot or make sure to add a bit of the cabbage you won’t use (a bit of a tmi but in egypt we usually do stuffed zucchinis and other stuffed veggies on the side so we take the insides of the veggies and use them as the sacrificial layer)

[@ceridwynnhaven6236]

Great thinking! ✨🖤✨ Thank You!

[@kholoudyahya2683]

سيبك انت مفيش زي محشي الكوسه

[@mwaddah]

اتكلم عربي يلا

[@yaya4876]

@@ceridwynnhaven6236 my pleasure 💕

[@gayatrim3826]

I visited Egypt in 2018 and the food was one of the biggest highlights of my trip. I specifically remember eating this rice roll, and I thought they were divine. Coming from India, I find certain cuisines a bit bland, but Egyptian food was so flavourful and aromatic. I loved it. I'm going to try to make this here.

[@manga4774]

im so glad u enjoyed our food. i love indian food

[@ceridwynnhaven6236]

I can see how'd that'd be... Indian food is sooo flavourful 😋 . I find various North African foods and foods of the middle and far east to be so as well. Curious, what are the most bland regions of foods you've tried? Haha

[@gayatrim3826]

@@ceridwynnhaven6236 I don't want to offend anyone by calling their food bland. And it is all subjective anyway. :)

[@machinismus]

Indian food is great, there really is a combination of flavors you can't find anywhere else.

[@wernerbeinhart2320]

@@gayatrim3826 Do it. We northern Europeans can take it

[@sullyprudhomme]

Here's a small suggestion. Instead of carefully peeling the leaves off of the raw cabbage, remove the core (as you did) and put it into a large pasta pot of boiling water. Remove every 5 minutes or so and peel (much more easily) each leaf. Once you get to the uncooked part, put it back in boiling water and repeat. Great recipe BTW.

[@tatjanasiljeg2429]

Thanks for the tip! 😊

[@TheSimplyCooking]

Yeah that’s how I do it, it’s the best method.

[@Eddiea2024]

Yup, that is the way!

[@sarahfinni7596]

Thanks for sharing this

[@user-kb1hw2yq2f]

Little water or alot?

[@sinaain]

As a vegetarian I appreciate that the recipe is traditionally already done without meat and my boyfriend loves cabbage, so I am definitely going to try it! I also appreciate the info about freezing.

[@warcriminal3414]

this dish it supposed to be made with beef or chicken stock and the meat is eating on the side

[@yulana990]

@@warcriminal3414 That's not true. Egyptian Mahshi rolls never use any type of meat at all, so no the dish isn't ''supposed to be made with beef''. As he said in the video, there are other countries that do often times use meat, but this dish from Eygpt never does.

[@warcriminal3414]

@@yulana990 it must be done with beef stock or chicken stock because it's teste so much better with them and if you are a real Egyptian you would know that no one I know ever use water instead of beef or chicken stock and don't eat meat with it

[@MiddleEats]

Mashi koromb is usual made with beef nuckles in the pot. You make a stock and place them below the cabbage rolls. But it can also be made vegetarian

[@yaya4876]

​@@warcriminal3414 it was originally done without stock nor any type of meat, tho nowadays Egyptians do use stock to lift up the taste so it can match the main dishes which are usually some type of meat, so yes now we rarely ever see families doing it without stock but that doesn't mean it was the authentic way

[@samy7013]

Pro tip: The cabbage mahhshi rolls are delicious the next day fried in ghee, one layer of rolls at a time, in a frying pan. Growing up in Egypt, my dad would always make sure that we left some of the mahhshi for the next day to fry up. Delicious!

[@RainRemnant]

From delicious to fried, it can't get better than that and I'll sure try this too, thank you!

[@truth4004]

Thank you I was wondering how to reheat since they're fragile.

[@lulzhh5177]

Yes we do it fried with egg. So good

[@a2isha]

Omg that's my favorite. Too bad only in Egypt they have leftover mahshi 😢 I remember driving past the cabbage fields there thinking every single one of those cabbage will end up as mahshi😅 💯

[@martyrainy9934]

Bro iam 30 years old and i never herad of that idea يسطا حرام لازم اجربها ♥️🤣

[@juliecobbina2024]

My mum was half Ghanaian and half Lebanese. She would make the rolls stuffed with rice and mince and then cook in a big pan of spicy tomato stew with beef ribs . It was a feast !!!

[@alexis-marie_9920]

Ghanaian and Lebanese ... i know that food was banging lol

[@lipstickzombie4981]

I remember my Egyptian coworkers' wives basically having an unspoken contest on who has the best mahshi during Ramadhan. Not a big fan of the grape leaf version but I can down several pieces of cabbage mahshi without even noticing. >.

[@ashierapreston]

Quick question. Why during Ramadan? It doesn’t seem like an ideal time to test out recipes.

[@hassanaz1411]

@@ashierapreston Ah if only you know.

[@mostafaahmedibrahim2541]

@@ashierapreston in ramadan we usually go all out and make the best food we can for 30 days since we are fasting for most of the day when we eat we try to make something very nice

[@ashierapreston]

@@mostafaahmedibrahim2541 Oh okay. That actually makes a lot of sense. Thank you!

[@mirka.3]

the unspoken contest LOL so trueeee

[@PJ-sh3nh]

I learned in my 20's that almost every culture on earth has it's own version of "cabbage rolls" and they're all so incredibly different and similar all at the same time.

[@dixienormus997]

As far as I'm aware there isn't anything like this in the uk. I'll certainly be trying this though.

[@PJ-sh3nh]

@@dixienormus997 wait what? I thought they were very common in the UK.

[@dixienormus997]

@@PJ-sh3nh news to me. Never had nor seen em myself

[@PJ-sh3nh]

@@dixienormus997 haha- I don't know why I'm so surprised by that. I just figured they'd be really popular in the UK. Either way, try them, they're amazing :D

[@ffwast]

It's quite possible that it's just Polish people that are common in the uk.

[@gardeniagorgeous4232]

I agree Obi. Egyptian mahshi is in a class of its own. I’ve tried all kinds… Turkish, Levantine, Iraqi, Libyan, Eastern European, former Ottoman countries, even American. All delicious. Buuuuut there is something so mouth watering about Egyptian filling with its herbs, onions and tomato base. I don’t miss the meat at all. Though I wouldn’t say no to Egyptian shallow fried chicken on the side. 😊 I recommend a digestive tea like ginger or cinnamon after eating a heap of these succulent babies.

[@jasmineelfiky1410]

❤

[@safiemuhammad]

💕

[@umy9828]

I’ve tried many too and I agree. Also my top two favorite are the Egyptian and Iraqi versions. So flavorful!

[@jannalam6861]

Iraqi version is pretty similar. Its my favorite. I guess it depends on who makes it too lol

[@HH_1988]

Iraqi dolma is the one 👌

[@a902l9]

I love Egyptian Arab food. Mahshi, Koshary, Sausages, kofta, liver & I even want to try their fermented fish. Love the culture, dialect & music too.

[@ndautomotive]

Absolutely lovely! In Bulgaria, Eastern Europe we have something similar called sarma/sarmi, and it's usually made around the winter holidays.

[@2cProduction]

Yes in Romania we have it too (sarma/sarmale at plural) :). Greetings!

[@natviolen4021]

In Gemany we have Krautwickel or Kohlrouladen, mostly with a meat filling, though.

[@TheBLGL]

Yeah, that’s what they are called in Turkey, too (sarma). I’m guessing that’s where the word comes from.

[@lifeofabronovich7792]

Yep, I think some variation of cabbage rolls exists in most of Central/Eastern Europe and the middle east

[@natviolen4021]

@@lifeofabronovich7792 Where there's cabbage, there are cabbage rolls. Also in China, Korea, Japan f.ex.

[@donnamarsh3474]

Just got back from Egypt 🇪🇬 a week ago. Craving the food! Will definitely make this!

[@sixrats]

Just made these tonight -- with a few minor adjustments, such as adding finely chopped roasted red peppers and cilantro. But OMG! This was just too, too good. My family polished off the lot and demanded more. Between this and the shawarma episode, at this rate, they will never let me leave the kitchen! Thank you so much for posting these incredible recipes! If you're reading this and are still on the fence about making it, trust me. It's worth the work. Rice can be finicky, but this was foolproof.

[@TheBeyondtheclouds]

Actually in egypt we usually add cilantro and chilli flakes to the khalta or the stuffing and we sauté the onions 1st then add garlic and tomato sauce and let simmer for at least 20 min the turn of the heat and add the rice and herbs

[@CharlieApples]

Thank you!! I’ve been a vegetarian for 18 years, and I’ve been looking for something traditional I can make when my Egyptian father-in-law visits! These look so good, and I can eat them too! 😂

[@SamTahbou]

I have a weakness with cabbage rolls, I've had both middle Eastern ones and Slavic ones, I can never stop eating, I always over eat when I have cabbage rolls. Depending on the recipe used, sometimes a drizzle of fresh lemon juice or some yogurt can make their flavour pop

[@AleksandarIvanov69]

If a Bulgarian grandmother makes you traditional sarmi, you are going to pass away from overeating, I guarantee you 😂

[@FlavorLab]

I am so happy to see your channel growing!

[@MiddleEats]

Thank you, I appreciate it!

[@leam1978]

These look great, and i love the honesty at the end “i could easily eat 40 rolls in one sitting.” I feel you there!

[@jasonberger9]

not just vegetarian, vegan! great recipe cant wait to try it

[@MiddleEats]

Yep! The only thing that you'd need to change is oil in place of the butter!

[@jasonberger9]

@@MiddleEats also gotta compliment you on that beautiful end grain cutting board, i made one for my inlaws at a buddy's wood shop and kinda regret not making one for myself lol

[@hannahmitchell87]

Seeing this comment before the video starts has made my day! 😍

[@hannahmitchell87]

@@MiddleEats Sorry, I didn't catch the Egyptian word for pouring the smoking butter or oil over the filling?

[@rowantharwat9195]

@@hannahmitchell87 "tasha"

[@suzaynnschick158]

As soon as I'm done with Thanksgiving and the attending leftovers, I'm going to make this! It sounds delicious.

[@anotherpolo1143]

Best of luck Suzaynn!

[@reemayman6933]

It is really delicious

[@doroparker1702]

You may call your family for help. Sitting all around the table for rolling all those tiny rolls of mini cabbage rolls. I think it takes more than three hours. So when I do cabbage rolls I have something else for dinner on the day I do the rolls. They taste best reheated on day two anyway.

[@iesika7387]

I was JUST looking for a good vegetarian cabbage roll recipe when this showed up in my notifications! Thank you!

[@le2382]

This is one of my favourite dishes but one that I’ve never made for myself. My grandmother used to make the best cabbage rolls ever, but she’s passed away so I’m going to try your recipe, which looks perfect, to get some nostalgic comfort food! Thank you for the awesome recipe!

[@ESO529]

Hhmmm - "mahshi cromb" the Egyptian ones are the absolute best I've ever tasted. Time and again when I eat them I'm happy that this is my country of residence now!! In general the Egyptian cuisine is one of the best ...

[@subrennaevans6504]

I was so glad to see a vegetarian version for cabbage rolls. I've always made them the traditional way with ground beef but tweaked my late Mother's recipe and turned it into a soup instead just to cut down the preparation and cook time. I will be trying this version. Looks very good. 😌

[@emartin7166]

Grew up in a polish family and I always loved golumpki. I'll have to try these!

[@pacjentPS]

I loved gołąbki as a kid, but I didn't made any since becoming vegetarian. I think this video shows an awesome way to vegetarianize a traditional filling! Gotta try this.

[@HeavenAndHope]

I love to try the Polish kitchen. I like to master a lot of kitchen's

[@karu4115]

@@pacjentPS I've always made them vegetarian and used mushrooms instead of meat. They're great

[@AlyciaBencloski]

I grew up eating gołumpki and sarma. I think this will be a great version of stuffed cabbage too. I'll be trying that.

[@blackthornbark]

my vegetarian version of gołąbki consists of rice and lentils/chickpea since I always use lentils/chickpea instead of minced meat :D

[@pookspeak9529]

Thank you so so much for this!

[@DrGlynnWix]

I love cabbage rolls! It's nice to see a new version. I also really appreciate how you are quick and to the point yet very informative.

[@lilycaradoc]

Wow this looks sooooooooo goooood. Thank you for another wonderful recipe I find myself having to try. Much Love.

[@bohemiangrl9526]

This is the most detailed recipe for stuffed cabbage I've seen a. Thank you so much please make one for stuffed onions

[@edenh3930]

that looks amazing thanks for sharing!! will defo be making

[@sarinininaa]

I’m very happy to find this amazing channel. I’m half Egyptian, half Syrian, so I grew up eating both Egyptian and Levantine dishes at home. While I prefer the Syrian style Ma7ashi, the Egyptian style for cabbage wins my heart all the time. I highly recommend trying the Syrian style ma7ashi ( grape leaves, eggplant, courgettes, green pepper….etc) with Deir Ezzor city recipe. Deir Ezzor ma7ashi is slightly different than the ones made in Damascus and the rest of Syria. It contains more veggies and a stronger taste of lemon, garlic and tomatoes which I find it to be the best style in Syria in my point of view.

[@bdhsnahah7411]

I've had and made deir ezzor style - as much as i love it...fricken Aleppo style cooking (especially ma7ashi) still steals my heart!! I think its the spice! The Damascus style is almost the exact same as the ones we make in Lebanon, so nothing out of the world since were so used to it.

[@sarinininaa]

@@bdhsnahah7411 yes Aleppo cuisine literally has the top tier food in whole Syria and I love their Kabab and Kibbeh so much. Deir Ezzor is known for its tomato agriculture so any dishes where tomatoes are present the taste is a new level when you try them in Syria, especially their Bamieh. They even add rab elbandora to Muhammarah lol.

[@robincanestrale7900]

Syrian food is the best! Could eat only Syrian food the rest of my life and I would be so happy! I am part Syrian and grew up eating my Situ's delicious food and now I make it occasionally. So awesome!

[@sarinininaa]

@@robincanestrale7900 100% agree 😍 it’s literally the final boss of mediterranean cuisine ❤️❤️❤️

[@amronemhb2448]

Disagree, Other types of Egyptian mahshi are delicious. Egyptian cuisine is underrated due to various reasons largely because we do not promote it outside, it’s for our own indulgence and consumption. You are too biased toward your Syrian side, disappointing. I thoughts you would credit us more given how underrated it is.

[@peterm7548]

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!

[@omerta926]

Ya hala! Love to see this recipe. The malfouf I grew up eating had meat and no veggies, so I loved to see this. Look forward to making this as I’ve never had the Egyptian style

[@lifehappens6447]

Thank you. I've been looking for a cabbage roll recipe that I would like. Lol. I appreciate you sharing it with us.

[@lulzhh5177]

The leftovers the next day you can dip in egg and lightly fry. It tastes heavenly

[@mrtspence]

Wonderful as always. Will have to make these some time, will be great as a Canadian winter comfort food haha!

[@Carloshache]

Dill originated in (ancient) Egypt. Lots of ingredients used in global cuisine are actually native Egyptian.

[@henrydickerson9776]

I definitely understand your bias in favor of Egyptian cabbage rolls over others. These look amazing!

[@JR-rk5dr]

looks amazing so happy i found your channel being introduced to so much new food yum

[@sebastiancph]

I'm from Scandinavia and it is interesting to see dishes the utilizes dill in this way. Up here it's basically a herb for fish dishes. Oh yes, and to use when you make your own snaps!

[@Youngajumma]

This is my favorite type of mahshi 😋😋😋😋

[@malaakalabri978]

Hands down!

[@7absOom1996]

Wara2 3enab is the best type, and i'm willing to fight over it 😂

[@nadaehab263]

@@7absOom1996 I do agree war2 3enab is the best😂😂😂😂

[@karmanboisset3681]

I'm so tickled to have found a new vegetarian cabbage roll recipe! Plus, you're so delightful. I'm excited to watch more of your recipes!

[@VulgarUltra]

In most kitchens I've worked in, we tend to just run the cabbage leaves under a cold tap, until the water pressure naturally separates them. It also lubricates the finer pieces, preventing tearing. Also works beautifully with lettuce. Your use of example imagery, like your boiling pot timing, was both original and incredibly useful. Great video!

[@ninburger5844]

Love your vids and look forward to trying this. Two recipes I would love to see you cover are mejadara and malawach

[@stef1lee]

All versions of these I've tried so far are amazing. I'm a huge fan of my great grandmother's cabbage rolls, about the size of a deflated American Football, but I've been a wandering foodie for about 25 years which has brought me to the love of middle eastern / Mediterranean foods. The spices are all amazing and make traditional American fare almost too bland to enjoy. I'm so grateful that we're so blessed to have so many great people share their dishes and love of traditional home cooked treats for us. Thank you for an awesome video!

[@yilingpatriarch31]

Dunno what u meant but Americans have no traditional food, I wouldnt call fast food something what u make for a dinner or some grilled meat like steak and chicken which is one or 2 ingredient dish xp

[@TheMarionetteKitty]

Wonderful! My Polish grandmother used to make a Polish version. I love how Amal these are!

[@amiraabuzaid6684]

I have just finished it, it is the most delicious thing I have ever done! Thank you🎉

[@brentbaumgartner1198]

A good dish to bring to Christmas dinner in Cairo. Looking forward to trying it!

[@HeavenAndHope]

😍

[@MalluStyleMultiMedia]

👍☺️😋😋

[@adamhg7040]

You are amazing, love how clear, direct, and how fun you present this and gosh that made me hungry. Will definitely try this.

[@soylentgreen6120]

Can’t wait to try. Thanks for sharing

[@melbrak271]

"This many rolls will feed a group of 6-8" Well crap. I guess I'm 6 people lol I haven't tried these, but they look incredible

[@girla9480]

Oh, that's clever - parboiling the fresh cabbage leaves to make rolls. In Bulgaria we have a similar dish, but with fermented cabbage leaves, made in the winter. Will definitely give this recipe a try!

[@cwolf8672]

What's the Bulgarian fermented cabbage roll recipe?

[@girla9480]

@@cwolf8672 it's called sarmi. Here's one recipe you can try with English subtitles: kzbin.info/www/bejne/kIbZXmx9rNuKZ6s One thing I'll note is that they say to use minced meat, and traditionally that meant minced with a knife, not passed through a meat grinder. It's not a huge deal, but the final texture of the filling is a bit different. When I cook them at home during the holidays, I usually take the time to do it, but otherwise I also just use ground meat.

[@klee6503]

Made these last week and froze half the batch. Absolutely delicious, very fresh, and totally addictive! This recipe is definitely going into rotation, thank you 🙏

[@irinamat4175]

Looks amazing! Thanks for sharing!

[@saragabriel9846]

So happy I found your channel, there aren’t many English speaking Channels for recipes of authentic Arabic food. Can you do Egyptian شوربة العدس? It’s time consuming but perfect for winter and can be converted into totally vegetarian if you don’t want to use meat bones for the stock.

[@MiddleEats]

Thanks. We have a recipe for it already, search the channel for lentil soup!

[@saragabriel9846]

Middle Eats I tried to find it earlier and didn’t see it but I got it now thanks so much !!

[@AhmedAli-tp6bl]

@@saragabriel9846 هيا الشوربة كمان ليها طريقة معينة كمان؟

[@AhmedAli-tp6bl]

@@saragabriel9846 kzbin.info/www/bejne/pZqQlZaJoLdgfLM العدس

[@mohamedkabha8838]

this is the easiest thing on the planet, eaiser than rggs

[@amelzaher443]

Well done obi& Salma … keep it up Love both of you😘

[@Isnogud67]

New subscriber….I will attempt this on Sunday. Can’t wait now. Thank you for sharing this recipe. 🙏❤️

[@MrJazznerd]

thx for the recipe! looks amazing

[@pubcollize]

My mom used to make stuffed cabbage from whole fermented cabbage, it was great but was usually only worth it for feasts with lots of guests. This version seems interesting and more manageable.

[@pubcollize]

@R S Never had stuffed fermented eggplants. Only sour mini eggplants in beet juice and I think vinegar, those were awesome I could eat dozens in one sitting.

[@AlyciaBencloski]

I'd love to try this filling with sour cabbage too. The dill goes so well with sour cabbage

[@pubcollize]

@@AlyciaBencloski We used to get ours from the market, it came in keg-size tins. If you can't get it locally (and assuming you don't have a jar to fit a whole cabbage), you could probably break the leaves apart and they'll fit a fermentation jar of reasonable size.

[@mahmoud3bgalil5]

We call it Mahshi kronb محشي كرنب It is one of the most famous traditional dishes in Egypt. Try it and you will never regret

[@pienjopienjo9297]

Definitely trying it. Cheers!

[@ahmedrezk7835]

Short and to the point 👏, you made it look easy.

[@damlah.7452]

We are turkish and also have an version but they mostly are kind of bland. I‘m so grateful that I found your channel ! Now I can see how recipes are made differently by other countries it’s very interesting to see the similarities and differences:)

[@lamsat.norian]

In Egypt we have all kinds of filling this way, and it came out really perfect🤗

[@pozexisthor]

this looks absolutely delicious! will definitely try it!

[@kisutis]

I love this recipe!! Thanks a lot, will try it this weekend it’s so easy :)

[@bjornpalmqvist3780]

We have our own version in Sweden called kåldolmar. I can't wait to try these though, they look amazing.

[@lilacs529]

We make stuffed cabbage rolls in Hungary but much bigger ones. They are also made with rice, minced meat, onion, garlic, cumin and paprika. We also use already pickled large cabbage leaves, not raw ones, like here. But I will try this recipe, looks great! 😊 thank you for sharing

[@Suzitao]

Ooh thanks..I am half Hungarian...and love this version...now I know why mine weren't as good..as the cabbage I used wasn't pickled first. Good tip! 👍

[@Suzitao]

Also..please could you tell me..do you pickle the cabbage the same way as making standard raw sauerkraut? (which I already make). Thanks.

[@bogi18]

That will be caraway seeds not cumin. The ordinary fűszer kömény we use is caraway in english, while cumin is the római kömény. Totally different spices with very different flavour profiles.

[@sarelito9202]

Sounds and looks absolutely delicious! Wish I had some to hand right now!

[@yoyomsm]

We're making it tomorrow so excited ❤️

[@AndrewPolakow]

"I can easily eat 40 rolls in one sitting" Hell ya!

[@user-pg7cx9wo1m]

Me too

[@SwatiAgarw]

Love the vegetarian cabbage rolls recipe. Will try it. The masalas used - coriander , pepper etc are so close to Indian flavor profile. Also we use ghee - clarified butter very often.

[@user-pg7cx9wo1m]

Love Glee

[@amysaunders4589]

Omg those look delicious 😋. I need to try that recipe. Thanks for sharing👍👍. Excellent videographer

[@ginajust-me2445]

So so yummy, something different to try..so excited to.. Thank you

[@SeeNyuOG]

I wouldn't imagine there's a dish in Egypt so similar to Polish Gołąbki. Im making those tommorow :o

[@jesshey2487]

Hi I tried to make this and failed here's what happened so you don't make the same mistakes: -really wait for the liquids to naturally rise when cooking before adding broth, I got nervous at the 10 minute mark and added broth but that became wayyyy to much so never really evaporated. -take your time rolling. It was my first time so I was forgiving with my form and it came back to bite me later. -Don't be stingy on herbs and spices. I was a little short on both herbs and it doesn't nearly have enough flavor! I will try again since they look soooo good 🥲 but yeah best of luck

[@TtT-vt2ck]

same for the water, but makes delicious soup!

[@PassantMagdy]

Absolutely delicious, my favourite meal in winter ❤️🔥

[@TruculentGoose]

one of my favorite dishes my buddy's wife made for me when I visited Maadi. Thanks for bringing me back.

[@eirinessa4006]

Love the idea of freezing I love cable and dolmas do you think it’s ok to use quinoa instead of rice 👍👍☘️☘️☘️🕊🕊🕊🌱🌱🌱💕💕💕💕

[@pinstripeowl]

Honestly, the patience to roll all of those is a lot, but it looks delicious

[@mostafaeldeeb4134]

Im Egyption My mom can do this on 10 minute 😂😂😂😂

[@lifeofabronovich7792]

@@mostafaeldeeb4134 haha ikr, I'm Indian and my mom can cook roti and curries so fast and I'm like wtf how

[@binkuspinkus8400]

Exciting recipe! Will be making soon

[@sloppyjoe4017]

I would love to try this . All of your videos are great.

[@Marymina6754]

This a must for our Christmas party however we make it with ground beef and a little ground lamb mixture and little fresh coriander and mint to go along with the parsley and dill Excellent job as always Obi . Greetings from Dallas Texas

[@michelhv]

In the vernacular of Québec French, cabbage rolls are sometimes called « syriens ».

[@blablabla9348]

wow i want to try this! im very used to polish cabbage rolls and i love them so this may be refreshing

[@The.Real.Us.]

Great video!! Thanks for sharing!!

[@SatanClauze]

Looks so good, holy shit! Also I noticed there's a lot of flipping pots over plates in middle eastern food..

[@ZeynepYlmaz-eq7gs]

It's one of my favorite meals. In Turkey, we call it lahana sarması. We've the black version too I personaly don't like black cabbage it has a bitter taste. When serving, we add a little bit pomegranate syrup, they suit sooo well

[@user-pg7cx9wo1m]

Never thought of using the Black/Purple cabbages, I will try it

[@kathleenkaar6557]

Cant wait to try!

[@mariaalexander1498]

Ohhhh my people! If you haven’t tried this you must make it! Nobody makes it quite as good as the Egyptian 🥰 no offence to anyone else.

[@AdachYanas]

Egyptians have a kncok for food, no matter what they do it always taste good, im hungry now 🙄 it may not look good but the taste is always marvelous

[@ffwast]

Some people know better than to make their cabbage rolls without any meat 😂

[@Mariaabroad]

In my family, we boil the whole head of cabbage in salted water for 5-8 minutes, and then the leaves can be easily removed. Once you get down to the uncooked part, you can stick it in the hot water again until those leaves are soft too.

[@3asem5000]

Most Egyptian ladies doing the same way

[@Figsyy]

omg i'm so glad it's vegetarian, i've been looking for something like this forever!! this is the first vid of y'all's i'm watching i can't wait to see more

[@nahedhsiraj5556]

Great video. Thank you I wanted to learn this Dish .

[@deathpyre42]

Is there a way to make these a tad more watertight? This seems great to mix into a hotpot but I'm afraid of them falling apart

[@andyk10013]

I would think you could make the rolls either double wrapped, or skewer them with toothpicks. Or both!

[@andyk10013]

Or just change the wrapping style to be more burrito-like with tucked edges.

[@jeffkeeth6929]

THEY don't fall apart, especially like grapeleaves. Cabbage is stronger.

[@jeffkeeth6929]

@@andyk10013 No. You do that with stuffed grapeleaves.

[@marsmarv]

Gotta try this. Thanks

[@mikahist4155]

Thanks for sharing this recipe.

[@luminvader8911]

What a yummy looking recipe! I love cabbage and need more things to do with it

[@moriarty7589]

Made many cabbage rolls according to this recipe already many times. It is really great and like the original. Thanks for sharing this great recipe!