Egyptian Stuffed Cabbage (Mahshi Kromb) – Recipe for Preparing Egyptian Stuffed Cabbage – Cooking Guide

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Egyptian Stuffed Cabbage (Mahshi Kromb) – Recipe for Preparing Egyptian Stuffed Cabbage – Cooking Guide

Egyptian Stuffed Cabbage, or Mahshi Kromb, is a traditional dish from Egyptian cuisine, often prepared for gatherings and special occasions.

This dish is rich in fiber, promoting digestive health, and packed with essential vitamins and minerals necessary for overall well-being.

Ingredients for Egyptian Stuffed Cabbage (Serves 4)

Egyptian Stuffed Cabbage (Mahshi Kromb)


  • 1 green cabbage.
  • 2 cups of rice, washed.
  • 2 onions, finely chopped.
  • A bunch of parsley, finely chopped.
  • A piece of dill, finely chopped.
  • A bunch of cilantro, finely chopped.
  • 2 tomatoes, mashed.
  • 1 tomato, diced.
  • 3 tablespoons of tomato paste.
  • ½ cup of oil.
  • 1 clove of garlic, minced.
  • 2 chicken stock cubes.
  • 1 tablespoon of cumin.
  • 1 tablespoon of Arabic spices.
  • 2 tablespoons of salt.
  • 1 tablespoon of black pepper.
  • 1 tablespoon of dried mint.
  • Juice of half a lemon.

Steps to Prepare Egyptian Stuffed Cabbage

  1. Prepare the Rice Filling:

    • Heat oil in a pan. Add onions and garlic, sautéing until soft.
    • Add 1 tablespoon of tomato paste, mashed tomatoes, and a little water. Stir and cook until the mixture thickens.
    • Add the washed rice, parsley, cilantro, dill, Arabic spices, dried mint, salt, and one chicken stock cube. Mix well to combine. Set aside.

  2. Prepare the Cabbage Leaves:

    • Cut out the core of the cabbage.
    • In a large pot, bring water to a boil and add cumin.
    • Place the cabbage head in the boiling water and cook until the leaves are tender. Remove the cabbage and allow it to cool.
    • Separate the leaves gently, cutting them into manageable sizes for rolling.

  3. Stuff and Roll the Leaves:

    • Lay each cabbage leaf flat. Place a spoonful of the rice filling in the center, fold the edges, and roll tightly.
    • Repeat until all leaves and filling are used.

  4. Layer and Cook:

    • Arrange the rolled cabbage leaves in a large pot, layering them tightly.
    • Place the second chicken stock cube in the center.
    • Dissolve the remaining tomato paste in 3 cups of water. Pour this mixture over the rolled cabbage until it’s just covered.

  5. Simmer the Dish:

    • Place the pot over medium heat and bring it to a boil. Reduce the heat and let it simmer for about 10 minutes.
    • Cover and cook on low heat for an additional 30–40 minutes until the rice is fully cooked.

  6. Serve:

    • Remove the pot from the heat and carefully transfer the stuffed cabbage to a serving dish.
    • Serve warm and enjoy its rich, savory flavors with your family.

Tip: Squeeze fresh lemon juice over the stuffed cabbage before serving for an extra layer of flavor.

Bon appétit!

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