Recipe: Stuffed Cabbage (Mahashi Kronb)

STUFFED CABBAGE (MAHASHI KRONB)

"This dish was developed by my grandmother and was served for special occasions."

3 quarts water
1 large head of cabbage
1 pound ground lamb
2 teaspoons ground cumin
1 teaspoon chopped fresh sage
1/4 cup finely chopped fresh parsley
2 minced garlic cloves
1 lightly beaten egg
3/4 cup long grain rice, uncooked
salt and pepper (to taste)
1 1/2 cups chicken stock
1/2 cup olive oil
plain yogurt (for serving)

Bring 3 quarts of water to a boil in a large pot.

Trim the stem end of a large head of cabbage and discard any torn leaves. Place the cabbage in the boiling water and cook for 10 minutes. Remove the cabbage with a slotted spoon and refresh under cold water, draining well. Carefully pull the outer leaves back, so they lie flat but remain attached at the stem. Cut out the center leaves with a paring knife, separate them, and trim the tough center stems.

Mix together ground lamb, cumin, sage, parsley, garlic cloves, egg, 3/4 cup long grain rice, and salt and pepper to taste. Place 1 tablespoon of the lamb mixture in the center of a trimmed cabbage leaf. Fold in the sides, then roll loosely to form a small bundle. Repeat with the remaining lamb and leaves, reserving one of the larger leaves.

Arrange about one-third of the bundles on the flattened cabbage, leaving a 4-inch border. Mound the remaining bundles on top and cover with the reserved leaf. Bring up the edges of the flattened leaves and tie the entire package together with kitchen string; it should resemble a reconstructed cabbage.

Place in a large, deep saucepan, add chicken stock and olive oil. Bring to a boil, reduce the heat, cover, and simmer for 25 minutes until very tender. Carefully transfer the cabbage to a platter and cut off the string.

Open the cabbage at the table and serve with plain yogurt.

Makes 8-10 servings
Source: Memories of a Lost Egypt: A Memoir with Recipes by Colette Rossant