Stuffed Cabbage Rolls & Vine Leaved (Mahshi Krumb)
Stuffed Cabbage Rolls & Vine Leaved (Mahshi Krumb)
Ingredients
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Instructions
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Heat oil and ghee in a pan. Sauté the onions until softened and slightly golden.
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Add tomato juice, cumin, paprika, salt, and black pepper and a pinch of chili powder. Cook until the sauce thickens. Scoop one cup and set aside.
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Mix in the rice and stir well. Add the chopped herbs and pomegranate molasses (for warae enab), and mix gently to keep the herbs fresh.
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Lay the cabbage leaf flat. Add a spoonful of the rice filling near the edge. Fold the sides in and roll tightly, ensuring the stuffing doesn’t fall out.
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Line the bottom of a large pot with tomato slices or onion slices to prevent sticking.
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Arrange the cabbage rolls snugly in layers.
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Mix the reserved tomato sauce with broth or water, and pour over the stuffed rolls until just covered.
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Place a plate on top to keep the rolls pressed down.
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Bring to a boil on high heat, then reduce to low and simmer until the rice is cooked and the rolls are tender.
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