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ADDICTIVE Herby Egyptian Cabbage Rolls

We're making amazingly addictive Egyptian Cabbage Rolls, which are filled with a vegetarian herb and tomato rice filling. These Cabbage Rolls are the perfect comfort food for winter, as they have a great fresh flavour. ___ 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates   / middleeats   ___ 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we'd love to see any recipes you cook. ➥Instagram   / itsmiddleeats   ➥Facebook   / middleeatsyt   ___ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Ooni Pizza Oven: https://geni.us/SIhAL Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACRGlass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a6400: https://geni.us/Cc7J0Nj Sony F1.8 Lens: https://geni.us/5ATix6 Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... ___ 0:00 Episode Premise 0:50 Making the rice filling 2:47 Preparing your cabbage 4:21 Making the rolls 5:07 Assembling your pot 5:37 Cooking the rolls 6:35 Taste Test & Review ___ 2.5kg Flat cabbage (or any other non curly variety) 1 Tsp Cumin Seeds 1 Tsp Coriander Seeds Filling: 2 Cups Medium Grain Rice 3 Medium Onions 400g Canned Tomatoes 200g Tomato Paste 160g Parsley (100g after chopping and trimming) 100g Dill (60g after chopping and trimming) 1/4 Cup Clarified Butter (or oil if making this vegan) 2 Tbsp Salt 2 Tsp Black pepper ___ Directions: Preparing the cabbage: 1- Remove any outer leaves which aren't suitable for eating 2- Turn your cabbage over and cut out the core 3- Remove each leaf by pushing from its stalk, then prying gently off the cabbage 4- Fill a pot with boiling water and add trimmed parsley and dill stalks with the Cumin and Coriander seeds. Let boil for 3 minutes 5- Add 2-3 Cabbage leaves to the water, and boil for 2-3 minutes, until the leaf is soft and easily wraps around the stalk 6- Stack the leaves on a tray and allow to cool 7- Once cooled, slice off the stalks, then slice into squares about 8cm X 8cm Making the filling: 1- Thoroughly wash and drain the rice 2- Dice your onions to a small dice, and mix with the salt and pepper in a large bowl 3- Add the rice and mix to ensure everything is evenly coated 4- Add the Tomato Paste and mix, then the herbs and mix, then blend and add the tomatoes 5- Heat your clarified butter over high heat until almost smoking, then pour into the mixture 6- Mix once more and it's ready To make the rolls: 1- Place a square of cabbage on your board with the stalks facing upwards 2- Put a teaspoon of rice on the cabbage, and spread out into a cylinder shape 3- Roll the cabbage leaf to surround the rice 4- If there is a lot of excess on the sides, feel free to trim it To assemble and cook: 1- Place any scrap cabbage at the bottom of the pot to form a protective layer 2- Lay your cabbage rolls into the pot in a spiral, starting from the outside and working your way to the center 3- Repeat and keep adding layers until you have used all the rolls (partial layers can cause the pot to collapse) 4- Place the pot on the stove over medium heat and cover with a lid. After 10 minutes it should have plenty of water in it 5- Pour in some vegetable stock or water to just barely cover the rolls, and turn the heat to high 6- Bring to a boil then turn the heat to low and keep covered while allowing to steam for about 30 minutes 7- Check your rolls for doneness, then allow any excess liquid to evaporate 8- Place a plate on top of the pot, then flip the two over Remove and serve immediately