Stuffed Cabbage Rolls (Malfouf)
Classic Levantine stuffed cabbage with a fragrant garlic-mint finish.
Stuffed cabbage rolls are a dish that asks for patience and love, one of those family recipes that brings many hands together to roll the leaves. Boiled cabbage leaves are wrapped around a filling of rice and meat seasoned with spice and mint, then cooked slowly. A finishing touch of garlic, mint and lemon gives it its unforgettable Levantine flavour.
How to Prepare
Mix the soaked rice with the minced meat, mixed spices, black pepper, cumin, turmeric, dried mint, salt and a drizzle of oil.
Blanch and separate the cabbage leaves, then roll a little filling in each leaf.
Arrange the rolls snugly in a pot and cook until the rice and meat are done.
In a small pan, fry olive oil with garlic, fresh mint and lemon juice, pour it over the pot and cover for a few minutes.
Flip onto a plate and serve hot.
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Pour the sizzling garlic, mint and lemon oil over the pot at the very end for an irresistible aroma.
Ingredient Swaps
Swap the Egyptian rice for any short-grain rice. | Make a vegetarian version with a filling of rice, parsley and tomato instead of meat. | Replace the dried mint with fresh chopped mint when available.
Common Questions
How do I boil the cabbage leaves without tearing them?
Blanch them briefly until soft and pliable, then separate them gently.
How do I keep the rolls from opening while cooking?
Pack them tightly together in the pot and place a heavy plate on top.
When do I add the garlic and mint?
At the end of cooking to perfume the dish and preserve their flavour.
Why is the rice still undercooked?
The liquid may be too little or the heat too high; cook over low heat with enough liquid.
Is it served with lemon?
Yes, a squeeze of lemon at the end adds a refreshing tartness.
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