egyptian

Mahshi Cabbage Rolls with Spiced Rice and Tomato Broth

Name: Mahshi Cabbage Rolls with Spiced Rice and Tomato Broth
Yield: 1 serving
Cuisine: egyptian
Ingredients: 180 g cabbage leaves; 80 g white rice (dry); 60 g onion, grated; 15 g flat-leaf parsley, chopped; 20 g tomato paste; 200 g crushed tomatoes; 18 g olive oil; 2 g ground cumin; 1 g ground black pepper

This simmered dish pairs cabbage leaves with white rice, tomato paste and onion, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Intermediate

Balanced Heart friendly Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

15 g Protein

99 g Carbohydrates

20 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g cabbage leaves 45 kcal
80g white rice (dry) 292 kcal
60g onion, grated 24 kcal
15g flat-leaf parsley, chopped 5 kcal
20g tomato paste 16 kcal
200g crushed tomatoes 64 kcal
18g olive oil 159 kcal
2g ground cumin 8 kcal
1g ground black pepper 3 kcal

Cooking instructions

cabbage leaves
Bring a small pot of salted water to a boil. Blanch cabbage leaves for 2-3 minutes until flexible, then drain and cool.
white rice (dry)onionflat-leaf parsleytomato pastecrushed tomatoesolive oilground cuminground black pepper
In a bowl, mix rice, grated onion, parsley, tomato paste, olive oil, cumin, and black pepper.
flat-leaf parsley
Place 1-2 tablespoons filling on each leaf, roll tightly, and place seam-side down in a small pot.
crushed tomatoes
Stir crushed tomatoes with 3/4 cup water and a pinch of salt, then pour over the rolls.
white rice (dry)
Cover and simmer on low for 35-40 minutes until rice is tender and most liquid is absorbed. Rest 5 minutes before serving.