How to Make Stuffed Cabbage Leaves | Ancient Egyptian Meal

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For our Ancient Egypt unit study we decided to make some ancient Egypt inspired dishes using the book "Food and Cooking in Ancient Egypt" by Clive Gifford and illustrated by Paul Cherrill. You can find the book at Rainbow Resource

Today's dish is stuffed cabbage leaves and it tasted surprisingly delicious. This vegan dish disappeared very quickly and considering it's packed with spinach, this healthy side dish is one to add to any meal or as an appetizer on its own.

1 head of cabbage (leaves carefully removed)
1 bag of frozen spinach (12 oz.)
1 onion sliced
3 cloves of garlic (or more!)
1/3 cup of raisins or currants
1 tablespoon of sesame oil
1/2 teaspoon of ground coriander
1 teaspoon sesame seeds

Boil cabbage leaves for 5 minutes or less, just until they are soft. Set aside. Slice onion and saute it with oil and garlic. Add spinach, coriander, sesame seeds and raisins and continue to cook for about 5 minutes.

Scoop about 1-2 tablespoons of mixture into each cabbage leaf and gently fold over the flaps and flip it over onto a serving platter so all the flaps are tucked under.

Serve as an appetizer or with the chicken in this recipe:

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16 thoughts on “How to Make Stuffed Cabbage Leaves | Ancient Egyptian Meal

  1. Great job. You explained everything perfectly. Im gonna try this soon, (But leave out the raisins). thanks

    1. Hi Shane! Thank you! It’s a great healthy side dish. I’m sure you and Shelly will enjoy it. I would suggest you use ground coriander as the original recipe suggests, the little bits of coriander I used were a quite strong. Will you replace the raisins with something else? They do give this dish quite a punch of flavor.

  2. Good job, I have made those before but with meat ;). I boil cabbage a bit before taking off its leaves, they come off without breaking.

    1. Thanks for the tip! I just saw another video and a comment below that suggests the same thing. I’m going to try that. Thanks!!

  3. Yayy! More vegan recipe ideas 🙂 I’ve tried making this before for my family but it didn’t come out the way I wanted it to haha. I’m gonna try again using your recipe. Thanks for sharing Hana!

    1. Did I get the vegan part right? hehe. I think I did this time. We liked this recipe, but it was a little time consuming wrapping all the cabbage. I got some helpful comments for this one. Try boiling the whole cabbage head for about 8-10 minutes. It makes removing the leaves easier and with less breakage. Take care!

    2. +Pepper and Pine Yup. You got it perfectly right 🙂 Thank you for the tip! The ones I make for my family, I add meat in because they’re not vegan and the Malaysian/Thai recipe have some spices in it. Thanks Again!

  4. The stuffed cabbage leaves are still a traditional egyptian food, but they are finger-like rolls

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