Mahshi kromb (Egyptian cabbage rolls)

Step 1: Cut the core out of 1 white cabbage in a deep cone with a small knife. Bring a large pot of water to the boil with 1 tbsp salt and lower the whole cabbage in, core side down.

Step 2: Peel off the outer leaves with tongs as they soften and turn bright green, about 1–2 minutes each, and lay them in a colander. Keep going until you reach the small tight heart.

Step 3: Cut each leaf along the thick central rib so you have two halves, then cut the halves into rectangles about 8 × 10 cm. Shave down any thick rib so the leaf rolls without cracking. Save the torn bits.

Step 4: Mix 10 ½ oz Egyptian or other short-grain rice, 1 onion, 3 ripe tomatoes, 2 tbsp tomato paste, ⅔ oz dill, ⅔ oz flat-leaf parsley, ⅔ oz fresh coriander, ¼ cup sunflower oil, 1 tsp ground cumin, 1 ½ tsp salt and ½ tsp black pepper in a bowl. It should look wet and red, with the rice well coated.

Step 5: Lay a piece of leaf shiny side down, put a level teaspoon of filling along the short edge, and roll it up tightly into a finger, leaving the ends open. Keep the rolls no thicker than your little finger.

Step 6: Line the base of a heavy pot with the torn leaves and the cabbage heart sliced thinly. Pack the rolls in tight circles, seam side down, in layers.

Step 7: Lay a heatproof plate upside down on top of the rolls to hold them in place, then pour in 3 ¼ cups vegetable stock until it just shows around the plate.

Step 8: Bring to the boil, then cover and simmer on a low heat until the rice is completely tender (bite one) and most of the liquid has been absorbed.

Step 9: Fry 6 garlic in a spoon of the cooking liquid or a little oil for a minute until fragrant, stir in ½ tsp ground cumin and pour it over the rolls. Simmer 5 more minutes uncovered.

Step 10: Rest off the heat for 10 minutes so the rolls firm up, then lift them onto a platter and squeeze 1 lemon over if you like.