Malfouf (Lebanese Stuffed Cabbage Rolls) Recipe
Malfouf is a traditional Lebanese dish featuring tender cabbage leaves stuffed with a flavorful mixture of ground beef, rice, and spices. Slow-cooked in a tangy garlic-lemon broth until meltingly tender, these cabbage rolls offer a comforting and aromatic meal perfect for family gatherings or festive occasions.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Lebanese
Ingredients
Cabbage Leaves
- 1 head green cabbage
Filling
- 1 lb ground beef
- 1 cup short grain rice (such as Egyptian rice)
- 1 onion, finely chopped
- 1 ½ tsp 7 spice
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ cup olive oil
Cooking and Seasoning
- 2 lemons (juice of)
- 12 garlic cloves, sliced
- 1 tsp cumin
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 6 cups hot water
Instructions
- Prepare The Cabbage: Cut out the core completely from the cabbage head to help the leaves detach easily during cooking.
- Separate The Leaves: Place the cabbage head in a large pot of boiling water. As the leaves soften and loosen, use tongs to peel them off one by one and place them in a colander to cool.
- Mix The Filling: In a large bowl, combine ground beef, rice, chopped onion, 7 spice, 1 tsp kosher salt, ½ tsp black pepper, and olive oil. Mix well until combined evenly.
- Prepare Leaves For Rolling: Lay each cabbage leaf flat and cut alongside the thick white stem to create two halves. Reserve all stems and smaller leaves to line the bottom of the cooking pot.
- Roll The Cabbage: Place a small portion of filling near the base of each leaf half and roll tightly without folding edges, as the leaves are sturdy enough to hold the filling. Repeat until all filling and leaves are used.
- Line The Pot: Line the bottom of a large, deep pot with the reserved cabbage stems and small leaves to prevent sticking.
- Arrange Rolls In Layers: Place the rolls seam-side down in a snug layer. Scatter one-third of the sliced garlic over the rolls, squeeze lemon juice on top, and sprinkle cumin, 1 ½ tsp kosher salt, and ½ tsp black pepper. Repeat layering with remaining rolls and seasonings.
- Weigh Down The Rolls: Place a heatproof plate upside down on top of the rolls to keep them compressed during cooking.
- Simmer The Malfouf: Add enough hot water to cover the rolls by about 1 inch. Bring to a boil, then reduce heat to medium, cover, and simmer gently for 2 to 2.5 hours until the rolls are very tender and the rice and beef are fully cooked. Check halfway through to adjust salt and lemon juice as needed.
- Rest Before Serving: Remove the pot from heat and let sit, covered, for at least 30 minutes before serving to allow flavors to meld and the rolls to firm up.
- Serve: Serve malfouf rolls warm, accompanied by yogurt and extra lemon wedges for garnish and added tang.
Notes
- Use sturdy cabbage leaves; green cabbage works best for rolling without tearing.
- Be patient when loosening cabbage leaves in boiling water to avoid tearing them.
- Do not overfill the leaves to prevent them from bursting during cooking.
- The use of a heatproof plate helps keep the rolls compact and even while simmering.
- Adjust seasoning and lemon juice during cooking to balance tanginess and saltiness according to taste.
- Leftovers store well and flavors often improve the next day.
- Serve with plain yogurt or garlic yogurt for a creamy contrast.
