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Stuffed cabbage

A delicious vegetarian option, that's presented well, originating from Egypt.


1 cabbage (cut single leaves off from the bottom so they stay intact yet reserve the hard parts)
1 t cumin
1 t salt
1 1⁄2 c rice
2 onion (peeled and grated)
3 tomato (diced)
1 c parsley (optional, chopped)
1 c dill (optional, chopped)
1⁄2 c cooking oil
  pepper (ground pepper to taste)


For 2 minutes, dip the cabbage leaves in boiling water with salt and cumin in it.

Put them to one side so they drain.

Except for the oil, mix the other ingredients together.

Lay the cabbage leaves on a non-sticky surface and fill each with a little filling.

Tuck in the ends and roll into parcels.

Line a pan with the reserved hard parts so it covers the bottom then drizzle oil over them.

Put the parcels on top of the hard parts and just about cover them with water.

Simmer for 35 minutes and serve without the hard parts.

Total time
1 hour
Cooking time
Preparation time
4 servings


challenging, simmer
appetizers, side dishes, vegetables
Egyptian food recipes
Food in Africa