Gluten-Free Egyptian Mahshi Kromb (Stuffed Cabbage Rolls)

Instructions

1. 1Core the 1 large green cabbage by cutting around the base of the stem. In a large heavy-bottomed pot (at least 8-quart capacity), add enough water to cover the cabbage. Bring the water to a boil over high heat (100°C / 100°C). Carefully place the cored cabbage into the boiling water and cook for 8-10 minutes, or until the outer leaves are pliable and slightly translucent. Remove the cabbage from the pot, let it cool slightly, then carefully peel off the cooked leaves and trim any thick, tough ribs with a paring knife, setting the prepared leaves aside.
2. 2In a medium saucepan (2-3 quart capacity), combine the 1 cup Arborio rice with 2 cups of water. Bring to a boil over high heat (100°C / 100°C), then reduce the heat to low, cover the saucepan, and simmer for 8-10 minutes until most of the water is absorbed and the rice is partially cooked but still firm to the bite. Drain any remaining water and set the rice aside. Dice the 1 large onion into 0.635 cm pieces, mince the 3 cloves of garlic, and chop the 0.5 cup fresh parsley and 0.25 cup fresh dill.
3. 3Drain the about 790 g can of diced tomatoes, reserving all the liquid. In a large mixing bowl, combine the drained diced tomatoes, the partially cooked 1 cup Arborio rice, about 225 g ground beef, diced 1 large onion, minced 3 cloves garlic, chopped 0.5 cup fresh parsley, chopped 0.25 cup fresh dill, 1 tsp cumin, 1 tsp coriander, 1 tsp salt, and 0.5 tsp black pepper. Mix all ingredients thoroughly with your hands or a spoon until well combined.
4. 4Lay a prepared cabbage leaf flat on a clean surface. Place approximately 2 tablespoons of the rice and beef mixture near the trimmed stem end of the leaf. Fold the sides of the leaf over the filling, then roll the leaf tightly from the stem end towards the tip to form a compact roll. Repeat this process with all the remaining cabbage leaves and filling until all the mixture is used and rolls are formed.
5. 5Arrange the rolled cabbage rolls snugly in layers in a large heavy-bottomed pot (at least 6-quart capacity), placing them seam-side down to prevent unrolling. Pour the reserved liquid from the about 790 g diced tomatoes evenly over the arranged rolls. Add enough water to the pot to just cover the top layer of cabbage rolls. Drizzle the 2 tbsp olive oil and 2 tbsp lemon juice evenly over the rolls. Bring the liquid in the pot to a boil over medium-high heat (100°C / 100°C), then reduce the heat to low, cover the pot tightly, and simmer for 60-75 minutes.
6. 6After 60-75 minutes, check for doneness: the rice should be fully cooked and tender, the cabbage leaves should be very soft, and the ground beef should reach an internal temperature of 71°C. Remove the pot from the heat and let it rest, covered, for 10 minutes to allow the flavors to meld and the rolls to settle. Serve the Gluten-Free Egyptian Mahshi Kromb warm.

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