Well, dear readers, it’s here! The end of this wonderful month of vegan sharing has arrived. We’d like to give a shout out to the Post Punk Kitchen, who started the VeganMoFo. We are so thankful for the thousands of recipes we were able to share, the new people we were able to meet, and the community of which we began to feel a part – even though we are separated by several oceans / seas!
We look forward to keeping up these connections, and to continue veganizing Egyptian recipes! We will start to feature a ‘Pharaoh’s Friday’ post where we will continue to recreate our Egyptian favorites. At the same time, while we will continue to feature Egyptian restaurants and products, we will hopefully begin to build a strong support system for the community of vegans in Egypt.
So, to honor this last day of VeganMoFo, we decided to post traditional Egyptian stuffed cabbage rolls. Hope you like it!
Serves 4-6 (Makes about 30 rolls)
1 large head of cabbage
1 hot green pepper, minced (about 1 teaspoon)
1 cup rice
1 onion, minced
2 tomatoes, minced
2 cloves garlic, minced
½ teaspoon pepper
2 teaspoons salt
¼ teaspoon hot powder (red paprika)
1 teaspoon dill
1 teaspoon cumin
1 teaspoon fresh coriander, minced
1 teaspoon fresh parsley, minced
1 teaspoon olive oil
For the soup:
4 cups water
2 bouillon cubes
For the blanching:
about a teaspoon of cumin
Prepare the stuffing mix.
1. Fry the hot green pepper, onion, and garlic in olive oil for about 2 minutes or until translucent.
2. Add pepper, salt, hot powder (red paprika), cumin, salt, and pepper. Fry a few more minutes.
3. Remove from heat. Place in large bowl and add the rice, tomatoes, dill, coriander, and parsley. Set aside.
Prepare the cabbage leaves.
4. Separate and wash the leaves well.
5. Blanch the leaves. [Boil water and cumin. In groups, boil the cabbage leaves for 10-15 minutes in the hot water. Remove and place them in another bowl of cold water. Drain and set aside.]
6. One by one, take leaf by leaf to roll. Remove any thick stem parts using a knife. Cut larger pieces into smaller ones, keeping to under 5 inches (or 12 centimeters).
7. Place a teaspoon of the stuffing mix close to the edge of the leaf. Begin rolling, gathering the sides as you go. (Use the technique described -and pictured- in the stuffed grape leaves post.)
8. Place finished rolls edge-side-down in a pot. Cover tightly with a heavy plate to prevent the rolls from moving.
Cook the stuffed leaves.
9. Mix the water and bouillon cubes. Bring to a boil to make a vegetable soup.
10. Pour the soup over the stacked rolls. Cover and bring to a boil.
11. Lower the temperature and simmer for 1 to 1 ½ hours.
Nutritional Information (for about 1 cabbage roll):
Calories: 56; Fat: 1 g; Cholesterol: 0g; Carbohydrates: 8g; Fiber: 1 g; Protein: 1 g