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Malfouf – Stuffed Cabbage

Yields1 Serving

Cabbage Malfouf arabic food

 1 Medium cabbage
 1.50 cups Ground beef or ground lamb
 1 Medium sized onion (diced)
 5 Garlic cloves
 1 cup Lemon juice
 1 cup Vegetable oil
 2 tsp Cumin
 2 tsp Salt
 2 tsp Black pepper
 2 tsp Cinnamon

Wash the rice well, around three times until the water is clear and leave to soak for around 20 minutes


Drain the water then mix the ground meat, diced onions, some cooking oil, and add the spices


Cut the cabbage from the stem in a circular manner and place it into a pot with some salted boiling water for approx. 20 minutes. Make sure to remove the soft leaves as soon as they are soft enough to roll.


Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from the bottom into a cigar shape (similar to stuffed vine leaves). Do not overstuff; make sure that you have space for the rice to expand inside the cabbage rolls.


Using a pot place the layers of the saved stems at the bottom of the pot to prevent the cabbage rolls from burning, then line up the cabbage rolls on top of each other


Make sure to place some whole garlic heads in between the layers as it gives it flavor.


Sprinkle with salt, and cumin in between layers. Add water and lemon, boil then simmer for an hour to an hour and a half. Halfway through the cooking time add crushed garlic on top. Simmer gently until rice is tender in barely enough water to cover.


Once all the water has evaporated flip the pot onto a serving plate and you are ready to eat


You can have this dish with salad or yogurt depending on your preference. Enjoy,