Malfouf Mahshi (Lebanese Stuffed Cabbage Rolls)
Description
Lebanese stuffed cabbage rolls, known as Malfouf Mahshi may be one of the most quintessential comfort foods, made of a mixture of minced meat and rice, wrapped in tender cabbage leaves and cooked on the stovetop in with a simple garlicky-lemony minted sauce, make it and you will be hooked!
Ingredients
- 3 kg/ 7 lb large cabbage or 3or 4 meidum cabbage heads they should weigh 3 kg
- 3 heads of garlic peeled; you can add up to 5 garlic cloves
- 2 cups short-grain rice
- 1/4 cup ghee or sunflower oil for the stuffing
- 500 grams/ 1 lb 2 oz minced meat lamb or beef
- 500 grams/ 1 lb 2 oz lamb chops or oxtail chops
- 1 1/2 tablespoons salt or to taste
- 1/2 teaspoon sevenspice
- 1/2 teaspoon white pepper
- 1 tablespoon dried mint
- 1/3 cup olive oil / ghee to sauté the lamb chops
- 1 or 2 freshly squeezed lemon juice depending on how lemony you like the cabbage rolls
- Boiling water (I used 3 cups, but add as needed) to submerge the cabbage rolls in the pot
Instructions
- To get the cabbage leaves off the head: Use a knife to cut out the cabbage core. then submerge your cabbage head in a large pot of boiling water and cook for 5-6 minutes until leaves are tender and pliable, and soft enough to roll, but not overly soft. A good technique is to remove one leaf at a time until you’ve pulled all out. Leaves that are still hard should be kept in water for a few more minutes to soften, which will make it easier to roll. ; remove with a slotted spoon and drain in a colander.
- To prepare the stuffing: In a colander, rinse the rice under running cold water and rub with your hands to remove the excess starch as you can and drain. Mix together the rice with the minced meat and ghee/ oil, and season with sevenspice, white spice and salt. Now your stuffing is ready.
- If the leaves are big, cut the leaves in half down the center along the stem and remove the tough stem section, if the leaves are small, slice off the raised surface of the tough center stem to flatten leaves, this will facilitate rolling.
- Place the cabbage rolls seam side down on a flat surface. Place one tablespoon of the meat and rice filling in the center of the cabbage leaf.
- Fold the sides and roll from bottom to top, do not overstuff, the rolls should be slightly thinner than a cigar. Now your cabbage rolls are ready.
- Heat ghee or oil in a large stockpot, and sauté the lamb chops or oxtail slices for 5 minutes until browned on both sides, stirring from time to time. Take the pot off the stove. Line the stuffed cabbage rolls side by side and build layers of rolls, adding several whole garlic cloves to each layer. Add water to the pot, almost fully immersing the rolled cabbage. Season with salt and dried mint.
- Cook the pot of cabbage over high heat, lay a heavy plate face down over the layers to weigh down the cabbage rolls while they cook to keep them in place while water boils, once the water boils, cover the pot and reduce heat to medium- low, while the pot is simmering taste the liquid in the pot, you may need to add more salt and let it simmer for 2 hours. Add the freshly squeezed lemon juice at the end of cooking to avoid bitter taste.
- Now it’s time to serve our masterpiece: Drain the excess liquid in the cabbage pot, by tilting it in a bowl. Place a large serving platter over the pot and flip the pot so the malfouf is on the platter. Or alternatively, Arrange the rolled cabbage leaves and the lamb chops on a large serving plate one roll at a time. Add a sprinkle of dried mint and more lemon wedges, and serve the cabbage liquid on the side. Serve with Lebanese bread, and some folks would like to dip the rolls in plain yogurt, and some chili sauce.
Video
Notes
Note 1: Adding a splash of lemon juice can be transformative here. It adds some acid, and brightens the dish, yes, it gives a contrast to the whole homogenized cooked malfouf mahshi. Add the lemon juice at the end of cooking to prevent a bitter taste.
Note 2: You might think 3 garlic heads is way too much, but believe me they impart so much flavor to the malfouf mahshi, so please don't skip them, you don't want a bland flavor.
Note 3: Cabbage rolls can be assembled and stored covered in the refrigerator for up to 9 hours before you plan to cook them.
Note 4: Add a drizzle of pomegranate molasses to your dish upon serving, if you like more tartness.
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