Malfouf Mahshi (Lebanese Stuffed Cabbage Rolls)
Description
Lebanese stuffed cabbage rolls, known as Malfouf Mahshi, are one of the most quintessential comfort foods. Made with a mixture of minced meat and rice, wrapped in tender cabbage leaves, and cooked on the stovetop in a simple garlicky, lemony, mint sauce, they’re irresistibly delicious. Make them once, and you’ll be hooked!
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
Note 1: Adding a splash of lemon juice can be transformative here. It adds acidity and brightens the dish. It provides a nice contrast to the rich, homogenized flavors of the cooked malfouf mahshi. Add the lemon juice at the end of cooking to prevent a bitter taste.
Note 2: You might think three heads of garlic is way too much, but believe me, they impart so much flavor to the malfouf mahshi. Please don't skip them—you don't want the dish to taste bland.
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: If you like more tartness, drizzle some pomegranate molasses over the dish just before serving.
Tried this recipe?Let us know how it was!