Lebanese stuffed cabbage rolls

Lebanese cuisine is a mosaic of flavors and traditions, and at the heart of this culinary tapestry lies the delectable dish of stuffed cabbage rolls, known as "Malfouf." With roots tracing back centuries, this dish embodies the fusion of Middle Eastern and Mediterranean influences in Lebanese cooking.

History of Lebanese Stuffed Cabbage Rolls:
The origins of Malfouf can be linked to the Ottoman Empire's influence in Lebanon, where the method of stuffing vegetables became prevalent. Cabbage, a versatile vegetable, was adopted and transformed into a vessel for a tantalizing blend of rice, meat, herbs, and spices.

Ingredients for Lebanese Stuffed Cabbage Rolls:

Cabbage leaves
Ground beef or lamb
Rice
Onion, garlic, and a medley of spices

How to Make Lebanese Stuffed Cabbage Rolls:

Start by carefully blanching cabbage leaves to soften them for rolling.
Prepare a filling by combining cooked rice, seasoned ground meat, onions, garlic, and aromatic spices.
Place a portion of the filling onto each cabbage leaf and roll them tightly, securing the ends.
Arrange the rolls in a pot, layering them snugly, and cover with a savory broth or tomato-based sauce.
Simmer gently until the flavors meld and the cabbage is tender.

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Different Ways to Prepare Lebanese Stuffed Cabbage Rolls:
The diversity in making Malfouf lies in the variations of spices, fillings, and cooking methods. Some opt for a vegetarian version, replacing meat with a medley of vegetables and nuts. The choice of sauce, whether tangy with tomatoes or flavored with tangy pomegranate molasses, offers a spectrum of tastes. Additionally, baking or slow-cooking enhances the depth of flavors.

Whether it's a cherished family recipe passed down through generations or a modern adaptation, Lebanese stuffed cabbage rolls remain a beloved dish, embodying the art of blending flavors and cultural heritage. This culinary gem not only tantalizes taste buds but also serves as a testament to Lebanon's rich culinary history.

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Lebanese stuffed cabbage rolls



Indulge in the flavors of Lebanon with this classic dish of blanched cabbage leaves enveloping a savory mix of seasoned ground beef, rice, and tomatoes. Simmered in a luscious tomato sauce with garlic, these Lebanese Stuffed Cabbage Rolls offer a comforting, hearty delight—a simple yet delicious must-try!

Prep: 40 mins

Cook: 45 mins

Serves: 8

Ingredients

For the Cabbage

1 medium size green cabbage (pick one with tender leaves)

1 teaspoon salt

Boiling water- for blanching the head of cabbage

Stuffing Ingredients

1 pound lean ground beef- I use 90 % lean

1 teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon ground all spice

1 teaspoon ground black pepper

1 tablespoon butter, softened

1 cup medium grain rice- soaked, rinsed and drained

4 ripe tomatoes- blended on food processor

Non- Stuffing Ingredients

5-8 garlic cloves- Sliced

1 tablespoon tomato paste- thinned in water

1 small can- diced tomatoes- optional

Instructions

To prepare cabbage:

The first step is to prepare your cabbage, by carving out around the root and removing it, making sure to go as deep as you can. Carving the root out allows the cabbage leaves to loosen up easily.

Then bring a large pot of water and salt to boil, then add the carved head of cabbage and let it sit there for a eight to ten minutes on a each side. Then, using tongs, start to dislodge the cabbage leaves by lifting them away from the head and removing them one by one. If you come across a leaf that looks hard/rigid, leave it in the water for a few more minutes to soften, which will make it easier to roll.

Place cabbage leaves in colander to drain and cool down.

To make the stuffing:

In a large mixing bowl, add all the stuffing ingredients (ground beef, rice, salt, spices, butter, and diced tomatoes).

Mix thoroughly until fully combined.

Rolling the Cabbage Process:

Place one leaf on a cutting board and cut out the thick rib in the middle of the leaf using a knife in a triangular shape. Save the cut out ribs to place at the bottom of pot.

Then cut each leaf into two equal halves.

Lay each cabbage leaf on a smooth surface. Add about 1-2 tablespoons of stuffing to each leaf, depending on the size. Spread the stuffing across the leaf leaving 1/2 an inch of space on both edges.

Add about 1-2 tablespoons of stuffing to each leaf, depending on the size.

Spread the stuffing across the leaf leaving 1/2 an inch of space on both edges.

Roll the cabbage leaf around the meat mixture. Don’t worry about folding the sides over, cabbage leaves don’t need that because they’re rigid and won’t leak any of the filling.

Place the cabbage roll over the cut our cabbage ribs.

Repeat with remaining meat mixture and cabbage leaves. Keep stacking the cabbage rolls on top of each other tightly.

Cooking the Mahshi Malfouf:

Add garlic gloves on top of the rolled cabbages. (You can cut garlic cloves in half or make them into thinner slices)

Thin tomato paste and a sprinkle of salt with water (about 2 cups) and pour over the stuffed cabbages. You can also add a can of diced tomato sauce if you’d like and reduce the amount of water. The liquid should barely cover the rolls.

Cover the pot and cook over medium-high heat. Bring it to a boil, reduce heat to low and let it simmer for about 45-55 mins or until cabbage is tender and meat is cooked through.

Serve with fresh squeezed lemon juice and enjoy.

Nutrition

YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 230 TOTAL FAT: 9g SATURATED FAT: 4g TRANS FAT: 0g UNSATURATED FAT: 4g CHOLESTEROL: 54mg SODIUM: 623mg CARBOHYDRATES: 20g FIBER: 5g SUGAR: 7g PROTEIN: 20g






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