Continuing on my Egyptian food kick, I gave Mahshi Kromb a try. Here's the recipe, though I skimmed through several different ones online, then mixed and matched. It's kind of like dolmas with cabbage leaves. Speaking of which, Mahshi is also made with all kinds of veggies, including grape leaves. Mahshi kromb just happens to be one of the more popular varieties.

** Full recipe is here: https://yummymideast.com/meat-dishes/middle-eastern-stuffed-cabbage-leaves/

Ingredients:

• 1 piece of large cabbage or 2 medium-sized ones

• 300 grams of ground beef or lamb, or a combination of both

• 2 cups of short-grain rice

• 1/2 teaspoon of seven spice

• 1/2 tablespoon of salt

• 1/4 teaspoon of black pepper

• 1/4 teaspoon of cinnamon

• 1 tablespoon of tomato concentrate

• 2 cups of water, plus 2 teaspoons of salt, and 1 lemon

• 1/4 cup of regular olive oil

• 2 to 3 tablespoons of pomegranate molasses

• 1 peeled bulb of garlic

• 1/2 teaspoon of dried mint

• Boiling water for blanching

Directions:

1. Separating the cabbage leaves slowly and carefully, ensuring not to rip them, take batches at a time and add them into a pot of boiling water.

2. Simmer the blend for about 5 minutes until the ingredients become soft, and then set aside.

3. When the leaves have cooled, cut off the thick stems and distribute them at the bottom of the pot. Subsequently, tear each large leaf into halves – making sure that each piece does not exceed your hand size.

4. Combine ground meat, rice, seven spice, black pepper, cinnamon, tomato concentrate, salt, and ¼ cup regular olive oil in a mixing bowl. Mix well and place on the table.

5. On a large plate, spread out a cabbage leaf as flat as possible.

6. Start with the stuffing, around two tablespoons should do. Shape it into a cigar shape at the bottom of the cabbage leaf. Finally, just roll it up and your stuffed cabbage is ready to go!

7. Spread the slices of roughly chopped garlic throughout the cabbage rolls as you peel an entire bulb.

8. Mix together 2 cups of water, 2 tsp of salt, and the juice from a whole lemon to create a brine.

9. Once the rolling of the cabbage leaves is complete, put a heatproof plate on top and add the brine water to it.

10. Bring the brine water to a boil on high heat for 20 minutes. Determine if the lemon and salt levels need adjustment by tasting the liquid.

11. Once the plate has been removed, reduce the heat to medium-low and add a drizzle of olive oil and pomegranate molasses. Lastly, a pinch of dried mint should be added. This will round off the ingredients, creating a complex and interesting flavor.

12. Cover the skillet, and simmer for another hour until the cabbage leaves are tender. Be sure to try your Middle Eastern stuffed cabbage leaf before turning off the heat.

Recipe please

** Full recipe is here: https://yummymideast.com/meat-dishes/middle-eastern-stuffed-cabbage-leaves/

Ingredients:

• 1 piece of large cabbage or 2 medium-sized ones

• 300 grams of ground beef or lamb, or a combination of both

• 2 cups of short-grain rice

• 1/2 teaspoon of seven spice

• 1/2 tablespoon of salt

• 1/4 teaspoon of black pepper

• 1/4 teaspoon of cinnamon

• 1 tablespoon of tomato concentrate

• 2 cups of water, plus 2 teaspoons of salt, and 1 lemon

• 1/4 cup of regular olive oil

• 2 to 3 tablespoons of pomegranate molasses

• 1 peeled bulb of garlic

• 1/2 teaspoon of dried mint

• Boiling water for blanching

Directions:

1. Separating the cabbage leaves slowly and carefully, ensuring not to rip them, take batches at a time and add them into a pot of boiling water.

2. Simmer the blend for about 5 minutes until the ingredients become soft, and then set aside.

3. When the leaves have cooled, cut off the thick stems and distribute them at the bottom of the pot. Subsequently, tear each large leaf into halves – making sure that each piece does not exceed your hand size.

4. Combine ground meat, rice, seven spice, black pepper, cinnamon, tomato concentrate, salt, and ¼ cup regular olive oil in a mixing bowl. Mix well and place on the table.

5. On a large plate, spread out a cabbage leaf as flat as possible.

6. Start with the stuffing, around two tablespoons should do. Shape it into a cigar shape at the bottom of the cabbage leaf. Finally, just roll it up and your stuffed cabbage is ready to go!

7. Spread the slices of roughly chopped garlic throughout the cabbage rolls as you peel an entire bulb.

8. Mix together 2 cups of water, 2 tsp of salt, and the juice from a whole lemon to create a brine.

9. Once the rolling of the cabbage leaves is complete, put a heatproof plate on top and add the brine water to it.

10. Bring the brine water to a boil on high heat for 20 minutes. Determine if the lemon and salt levels need adjustment by tasting the liquid.

11. Once the plate has been removed, reduce the heat to medium-low and add a drizzle of olive oil and pomegranate molasses. Lastly, a pinch of dried mint should be added. This will round off the ingredients, creating a complex and interesting flavor.

12. Cover the skillet, and simmer for another hour until the cabbage leaves are tender. Be sure to try your Middle Eastern stuffed cabbage leaf before turning off the heat.