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1
Blanch and Trim the Leaves
10 Mins
Boiling water, 100°C (212°F)
Core the cabbage and lower the whole head into a large pot of boiling water. After 3–4 minutes, lift it out and peel off the softened outer leaves, then return the head to the water and repeat until you have about 20 large, pliable leaves. Cut out the thick central spine from each leaf and cut large leaves in half.
Blanch in batches and stop as soon as the leaves bend — overcooked leaves tear when you roll them.
Done when: The leaves are soft and bend easily without cracking, and the thick spines are trimmed flat.
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2
Roll the Cabbage Rolls
20 Mins
Room temperature, ~20°C (68°F)
Lay a leaf flat with the cut side up. Spoon about 1 tablespoon of filling in a line near the base, fold the sides in, and roll it up firmly into a slim cigar, about the width of two fingers. Repeat with the remaining leaves and filling — you should get about 30 slim rolls.
Roll firmly but not tightly — the rice needs room to swell, and a tight roll splits.
Done when: The rolls are slim, firm and even, with the filling fully enclosed and no leaf edges sticking out.
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3
Pack the Pot
10 Mins
Room temperature, ~20°C (68°F)
Line the bottom of a wide, heavy pot with the torn or small cabbage leaves you did not use. Pack the rolls in snug layers, seam-side down, then scatter the remaining 400 g of tomatoes over the top. Whisk the remaining 30 g of tomato paste with 500 ml (2 cups) of water, the lemon juice, the remaining 15 ml of oil and the rest of the salt, and pour it over the rolls until they are just covered.
Pack the rolls snugly — they hold each other in shape as they cook, and loose rolls unravel.
Done when: The rolls sit in tight layers, the liquid just covers them, and no roll floats free.
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4
Simmer Until Tender
60 Mins
Low heat, ~95°C (203°F)
Lay a heatproof plate upside down over the rolls to hold them down, cover the pot, and simmer on the lowest heat for 55–60 minutes. Do not stir. The rolls are done when the cabbage is silky, the rice is fully cooked and the broth has reduced to a rich sauce.
Never stir the pot — the plate does the work of keeping the rolls in place, and a spoon breaks them.
Done when: The cabbage is silky and tender, the rice is soft right through, and the broth is a thick, red sauce.
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5
Rest and Serve
5 Mins
Serve warm, ~60°C (140°F)
Rest the pot for 5 minutes off the heat, then lift out the plate and spoon the rolls onto a wide platter with some of the sauce. Serve warm, with lemon wedges on the side.
Resting lets the rolls firm up just enough to lift out whole.
Done when: The rolls lift out whole, glisten with sauce, and hold their shape on the platter.
auto_awesome Finishing Touches & Plating
Serve the rolls warm from the pot, spooned with their tomato broth and a wedge of lemon — the cabbage should be silky, the rice fragrant with dill and cumin, and the sauce just tart enough to make you reach for another roll.
Egypt
1h 15m
