Delicious and Traditional Malfouf Recipe - Stuffed Cabbage Leaves

Ingredients

1 whole cabbage
1 1/2 cups of short grain rice
1 pound of ground beef
1 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of allspice
4 cloves of garlic, minced
2 tablespoons of olive oil
2 lemons, juiced
4 cups of water

Steps and instructions

Fill a large pot with water and bring to a boil. Add the whole cabbage and cook for about 15 minutes, or until the leaves are soft and pliable. Remove the cabbage from the pot and let it cool.
While the cabbage is cooling, prepare the stuffing. Rinse the rice under cold water until the water runs clear. In a large bowl, combine the rice, ground beef, salt, black pepper, allspice, half of the minced garlic, and 1 tablespoon of olive oil. Mix well.
When the cabbage is cool enough to handle, separate the leaves. Cut out the tough central rib from each leaf. Place a spoonful of the stuffing on the end of each leaf, then roll the leaf around the stuffing, tucking in the sides as you go.
Place the stuffed cabbage rolls seam-side down in a large pot. Drizzle with the remaining olive oil and the lemon juice.
In a small bowl, combine the remaining minced garlic with the water. Pour this mixture over the cabbage rolls.
Cover the pot and bring to a boil over medium heat. Reduce the heat to low, cover the pot, and let the cabbage rolls simmer for about 1 hour, or until the rice is cooked and the cabbage is tender.
Once done, serve the Malfouf hot with bread or a side salad.

Tools for making

Large pot - For boiling the cabbage.
Large bowl - For mixing the stuffing ingredients.
Knife - For cutting out the tough central rib from the cabbage leaves.
Spoon - For spooning the stuffing onto the cabbage leaves.
Small bowl - For mixing the garlic and water mixture.
Pot lid - To cover the pot while simmering the cabbage rolls.

Recipe variations

Vegetarian option: Replace the ground beef with cooked lentils or mushrooms for a meat-free version.
Spiced rice variation: Add additional spices to the rice stuffing such as cinnamon, cumin, or turmeric for added flavor.
Stuffed vegetable alternative: Instead of using cabbage, try using grape leaves or Swiss chard for the outer wrapping.
Quinoa substitution: Use quinoa instead of rice for a different texture and added nutritional value.
Tomato sauce topping: Serve the Malfouf with a tomato sauce drizzled on top or as a dipping sauce.
Cheese filling: Incorporate feta or mozzarella cheese into the stuffing mixture for a cheesy twist.
Herb-infused oil: Prepare the stuffing with an infused oil such as garlic-infused olive oil or chili-infused oil for an extra kick of flavor.

Recipe overview

Experience the flavors of the Middle East with this traditional Malfouf recipe! Malfouf, also known as stuffed cabbage rolls, is a dish that's loved for its comforting and wholesome taste. This recipe is quite straightforward and involves stuffing cabbage leaves with a flavorful mix of ground beef, rice, and spices, then simmering everything in a garlicky broth until tender. The result is a mouthwatering meal that's hearty and deeply satisfying. Enjoy this dish on its own, or serve it with bread or a side salad for a complete meal. Once you've tried Malfouf, it's sure to become a regular feature in your cooking repertoire!

Common questions

Can I use a different type of cabbage? Yes, you can use a different type of cabbage such as Savoy cabbage or Napa cabbage. However, the cooking time may vary slightly.
Can I substitute the ground beef with another type of meat? Certainly! You can use ground lamb, ground turkey, or even a vegetarian meat substitute if you prefer.
Can I make the stuffing ahead of time? Yes, you can prepare the stuffing mixture ahead of time and store it in the refrigerator until you are ready to stuff the cabbage rolls.
Can I freeze the cooked cabbage rolls? Yes, you can freeze the cooked cabbage rolls. Allow them to cool completely, then place them in an airtight container or freezer bags. They can be stored in the freezer for up to 3 months.
Can I reheat the cabbage rolls? Absolutely! To reheat, simply place the frozen or refrigerated cabbage rolls in a baking dish, cover with foil, and bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until heated through.

Serving dishes and utensils

Large pot - A large pot is needed to boil the cabbage and cook the stuffed cabbage rolls.
Knife - A knife is necessary for cutting out the tough central rib of the cabbage leaves and for various other cutting tasks.
Cutting board - A cutting board provides a sturdy surface for chopping and preparing ingredients.
Large bowl - A large bowl is used for mixing the stuffing ingredients together.
Spoon - A spoon is needed to spoon the stuffing onto the cabbage leaves.
Small bowl - A small bowl is used to mix the remaining minced garlic with water before pouring it over the cabbage rolls.
Pot lid - A pot lid is necessary for covering the pot while the cabbage rolls simmer.

Origin stories

Malfouf, or stuffed cabbage rolls, is a dish that can be found across the Middle East and Eastern Europe, each region putting its unique spin on the recipe. Malfouf comes from the Arabic word for "rolled," a fitting name for these stuffed delights. In Lebanon, where this version of the recipe originates, it's not uncommon for families to gather and make these rolls together, transforming the cooking process into a social event. The use of lemon juice and garlic for flavoring is a distinct characteristic of the Lebanese version. The dish is often served during large gatherings and celebrations, serving as a testament to the Lebanese ethos of hospitality and family. Though humble in its ingredients, Malfouf packs a flavorful punch and is a beloved comfort food in Lebanon.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.