Lebanese stuffed cabbage rolls, known as Malfouf Mahshi, are one of the most quintessential comfort foods that every Lebanese household should try making because they are out-of-this-world delicious. They’re made with a flavorful mixture of minced meat and rice, wrapped in tender cabbage leaves, and cooked on the stovetop in a simple, garlicky, lemony, mint-infused sauce.
Malfouf Mahshi is a very special dish!
Malfouf (stuffed cabbage rolls) is a dish that every Lebanese and Middle Eastern family makes. It might take some time to put together, but believe me, it’s not difficult at all.
I grew up eating it from my grandmother’s and mom’s kitchens. It was always an event when those stuffed cabbage rolls appeared on our table. I think it’s also because I associate them with family meals and happy memories.
I’ve kept the recipe just the way my mama and granny made it—no tweaking, because you don’t mess with perfection! It’s one of my favorite succulent Lebanese dishes, and it’s sure to warm up any family gathering.
Make it, and I promise you’ll be hooked!
Watch the detailed video tutorial below.
Ingredients needed to make malfouf mahshi:
Meat: Use beef or lamb minced meat, or a mix of both. The minced meat and rice do not need to be precooked. They are mixed together with spices and ghee or oil to create the filling.
White Rice: Use short-grain rice, such as Arborio or Egyptian rice. You can also use Jasmine rice.
Cabbage: Use regular green cabbage and avoid Savoy or Napa cabbage. Boil the cabbage in a large pot of water to make the leaves tender. Cut about ½ inch off the head of the cabbage, then submerge the whole head in a large pot of boiling water for 5–6 minutes, turning it over about halfway through the cooking time. This helps the leaves become tender and more pliable for stuffing and rolling. It also helps prevent the leaves from shredding when removed from the head.
Dried Mint: Dried mint is used when making malfouf mahshi instead of fresh mint because it does not turn black, and its floral scent holds up better during long cooking. It is readily available at Mediterranean stores.
Ghee or Olive Oil: Use ghee or olive oil as the fat in the filling and to brown the lamb chops or beef oxtail before layering the cabbage rolls.
Lamb Chops or Beef Oxtail: The stuffed cabbage leaves (malfouf) can stand wonderfully on their own without the addition of lamb chops or oxtail, and the result will still be delicious. However, when paired with browned lamb chops or oxtail, the dish becomes something truly special. Lamb chops and beef oxtail tend to be fatty and add so much flavor to the cabbage rolls (malfouf). If you cannot find lamb chops or oxtail, the best substitutes would be beef short ribs or beef neck. Choose fresh meat with a bright red color.
Garlic: Use whole, peeled cloves and add them while layering the cabbage leaves in the pot. They impart so much flavor to the malfouf mahshi.
Salt: Obviously, for seasoning.
Seven-Spice: A blend of seven spices available at Lebanese or Middle Eastern markets. It adds wonderful flavor to stuffed dishes. The best substitute would be allspice.
White Pepper: My secret weapon in so many dishes. It adds a subtle kick and an extra layer of umami flavor.
Lemon Juice: Use fresh lemon juice and avoid the bottled variety. Adding a splash of lemon juice can be transformative here. It adds acidity and brightens the dish, providing a refreshing contrast to the rich, slow-cooked malfouf mahshi. Add the lemon juice at the end of cooking to prevent it from developing a bitter taste.
Lebanese cabbage rolls are built on layers of flavor. Garlic, lemon, olive oil or ghee, salt, and spices are the flavor boosters that will take your pot of malfouf to the next level.
And Now Let’s Get started!
How do you get cabbage leaves off the head?
Cabbage leaves are not very pliable when raw, so you need to boil them for a few minutes until they soften enough to stuff and roll.
To remove the cabbage leaves from the head, use a knife to cut out the cabbage core. Then, submerge the cabbage head in a large pot of boiling water and cook for 5–6 minutes, until the leaves are tender and pliable—soft enough to roll, but not overly soft.
A good technique is to remove one leaf at a time until you have removed them all. If some leaves are still hard, leave them in the boiling water for a few more minutes to soften. Remove the leaves with a pair of tongs or a slotted spoon, then drain them in a colander.
How to Prepare the Stuffing
In a colander, rinse the rice under cold running water, rubbing it gently with your hands to remove as much excess starch as possible. Drain well.
Mix the rice with the minced meat and ghee or oil. Season with seven-spice, white pepper, and salt. Your stuffing is now ready.
Prepare the Cabbage Leaves
Prepare the cabbage leaves by removing the tough center stems.
If the leaves are large, cut them in half down the center along the stem, then remove the tough stem section.
If the leaves are small, slice off the raised surface of the tough center stem to flatten the leaves. This will make them easier to roll.
Watch the video tutorial for a visual demonstration.
Roll the Cabbage Leaves
Place a cabbage leaf seam-side down on a flat surface. Place one tablespoon of the meat and rice filling in the center. Fold in the sides and roll from bottom to top. Do not overstuff the leaves; the rolls should be slightly thinner than a cigar. Repeat with the remaining leaves. Your cabbage rolls are now ready.
Sauté the Meat and Arrange the Cabbage Rolls
Heat ghee or oil in a large stockpot and sauté the lamb chops or oxtail pieces for about 5 minutes, until browned on both sides, stirring from time to time. Remove the pot from the heat.
Arrange the stuffed cabbage rolls over the meat, adding several whole garlic cloves to each layer. Add enough water to fully immerse the cabbage rolls. Season with salt and dried mint.
Cook the Cabbage Leaves
Cook the pot of cabbage over high heat and bring it to a boil. Add a heavy plate to weigh down the cabbage rolls and keep them in place while the water boils. Cover the pot and reduce the heat to medium-low.
While the cabbage rolls are simmering, taste the liquid in the pot. You may need to add more salt. Let it simmer for 2 hours.
Add freshly squeezed lemon juice at the end of cooking to avoid a bitter taste.
Serve Malfouf Mahshi (Cabbage Rolls)
Now it’s time to serve our masterpiece!
Drain the excess liquid from the cabbage pot by carefully tilting it over a bowl. Place a large serving platter over the pot, then carefully flip the pot so the malfouf lands on the platter.
Alternatively, arrange the rolled cabbage leaves and lamb chops on a large serving platter, one roll at a time. Sprinkle with dried mint and add a few more lemon wedges. Serve the cabbage cooking liquid on the side.
Serve with Lebanese bread. Some folks also like to dip the rolls in plain yogurt—not for me, but it’s certainly doable!
Happy eating!
Storage: Malfouf rolls can be refrigerated in an airtight container for up to 4 days.
Stuffed Foods Are the Best!
I think you’ll agree with me that stuffed foods are some of the most delicious foods out there. Luckily, we have plenty of stuffed food recipes in Lebanon and across the Middle East, such as:
- Stuffed Zucchini and Eggplants,
- Vegetarian stuffed Grape Leaves,
- Sheik El Mahshi,
- Koussa Ablama,
- Stuffed Zucchini in yogurt
If you make Hadia’s Lebanese Cuisine Malfouf Mahshi, kindly rate the recipe and leave a comment below. This will be helpful for future readers and if you snapped some photos, share them on Facebook, I would love to see your creations.
Let’s Stay in Touch!
Facebook, Instagram, YouTube , Pinterest and TikTok!
Malfouf Mahshi (Lebanese Stuffed Cabbage Rolls)
Description
Ingredients
- 3 kg / 7 lb large cabbage or 3–4 medium heads of cabbage (they should weigh approximately 3 kg in total)
- 3 heads of garlic peeled (you can use up to 5 cloves of garlic)
- 2 cups short-grain rice
- ¼ cup ghee or sunflower oil for the stuffing
- 500 g / 1 lb 2 oz minced lamb or beef
- 500 g / 1 lb 2 oz lamb chops or oxtail
- 1½ tablespoons salt or to taste
- ½ teaspoon seven-spice
- ½ teaspoon white pepper
- 1 tablespoon dried mint
- ⅓ cup olive oil or ghee for sautéing the lamb chops
- Juice of 2 freshly squeezed lemons or more or less 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 remove the cabbage leaves from the head: Use a knife to cut out the cabbage core. Then, submerge the cabbage head in a large pot of boiling water and cook for 5–6 minutes, until the leaves are tender and pliable—soft enough to roll, but not overly soft.A good technique is to remove one leaf at a time until you’ve pulled them all off. Leaves that are still hard should be kept in the water for a few more minutes to soften, making them easier to roll. Remove the softened leaves with a slotted spoon and drain them in a colander.
- To prepare the stuffing: In a colander, rinse the rice under cold running water, rubbing it gently with your hands to remove as much excess starch as possible. Drain well.Mix the rice with the minced meat and ghee/oil, then season with seven-spice, white spice, and salt. Your stuffing is now ready.
- If the leaves are large, cut them 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 the leaves; this will make rolling easier.
- Place the cabbage leaves on a flat surface, seam side down. Place one tablespoon of the meat and rice filling in the center of each cabbage leaf.
- Fold in 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 the ghee or oil in a large stockpot, then sauté the lamb chops or oxtail slices for 5 minutes, until browned on both sides, stirring occasionally. Remove the pot from the stove. Arrange the stuffed cabbage rolls side by side, creating layers and adding several whole garlic cloves to each layer. Add enough water to the pot to almost fully immerse the cabbage rolls. Season with salt and dried mint.
- Cook the pot of cabbage rolls over high heat. Place a heavy plate face down over the layers to weigh down the cabbage rolls and keep them in place while the water comes to a boil.Once the water boils, cover the pot and reduce the heat to medium-low. While the cabbage rolls are simmering, taste the liquid and add more salt if needed. Let them simmer for 2 hours.Add the freshly squeezed lemon juice at the end of cooking to prevent it from developing a bitter taste.
- Now it’s time to serve our masterpiece!Drain the excess liquid from the cabbage pot by carefully tilting it over a bowl. Place a large serving platter over the pot, then carefully flip the pot so the malfouf transfers onto the platter.Alternatively, arrange the rolled cabbage leaves and lamb chops on a large serving platter, one roll at a time.Sprinkle with dried mint and garnish with additional lemon wedges. Serve the cabbage cooking liquid on the side.Serve with Lebanese bread. Some people also enjoy dipping the rolls in plain yogurt or chili sauce.
Video
Notes
3 Comments
I would have never dared to make malfouf. The video was a real help. I made it for a group of friends and was a major hit, everyone requested seconds. The only slight change is that I used less garlic. A big thank you, I will be making again.