Stuffed Cabbage Rolls & Vine Leaved (Mahshi Krumb)
Stuffed Cabbage Rolls & Vine Leaved (Mahshi Krumb)
Ingredients
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Instructions
Heat oil and ghee in a pan. Sauté the onions until softened and slightly golden.
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.
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.
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.
Line the bottom of a large pot with tomato slices or onion slices to prevent sticking.
Arrange the cabbage rolls snugly in layers.
Mix the reserved tomato sauce with broth or water, and pour over the stuffed rolls until just covered.
Place a plate on top to keep the rolls pressed down.
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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