malfouf

Malfouf consists of cabbage stuffed with a mixture of rice, ground beef, garlic and spices, cooked in a a garlic and lemon broth. It&#039;s a labour of love, but oh so worth it!

Malfouf (Lebanese Cabbage Rolls)

Green Cabbage ((small heads))

Water

salt

short grain rice (calroze,

ground beef (lean

onion (finely diced)

garlic (crushed)

allspice (or replace with seven spice mixture)

black pepper

chicken stock (or vegetable)

water

lemons juice of (more per preference)

olive oil

mint

garlic

Start by carving out the cabbage root, all around, and digging as deep as you can. This step will detach the cabbage leaves and loosen them easily in the next step. Be careful when doing this - Cabbage is hard to cut through with a knife, so do this slowly!

Next, to a pot of boiling water, add the salt and the head of cabbage and allow it to boil for a few minutes, flipping it on both sides.

Once boiling, you can start to loosen the leaves using a pair of tongs, and they should come off easily. Keep separating the leaves, and if you find some of them are very thick and hard, keep them in the water for a few extra minutes to soften them.

Loosen the leaves until you reach the middle which won&#39;t have any more large enough leaves to stuff. You can save it to use in another recipe. Repeat with the second head of cabbage.

Remove the leaves and place on a paper towel lined tray or a colander to drain. Allow them to cool.

To prepare the cabbage:

Finely dice the onions and crush the garlic cloves called for in the filling

Mix together the washed short grain rice, ground beef, onions, garlic, and the spices. Use your hands (you can use gloves if you need to) to ensure the meat and the rice are mixed together very well

To prepare the filling:

To prepare the cabbage leaves for rolling, place one leaf on a cutting board and cut away the thick rib in the middle of the leaf using a knife or kitchen scissors. Then continue cutting upwards from where the rib was to form two equal sized pieces

Place 1-2 tablespoons of the filling in the middle of the cabbage leaf and pack it together and spread it out slightly, leaving an inch of space near each of the edges

Roll the cabbage upwards, maintaining a tight grip. There is no need to fold the edges over, as the cabbage leaves are sturdy and won&#39;t leak any of the filling whilst cooking

Continue rolling all of the leaves until the filling is finished (you should only have a few leaves left, but if you end up with leftover filling, read the notes)

Rolling the cabbage:

In a non-stick pot, drizzle a bit of olive oil and lay a few cabbage leaves at the bottom. Start stacking the cabbage rolls in the pot tightly next to each other

Mix together the broth ingredients (except for the garlic cloves and mint) and pour over the cabbage rolls. Sprinkle over the garlic cloves and the mint, and place a plate inverted on top

Bring to a boil on medium high heat. Once boiling, decrease the heat to medium and simmer for 1.5 hours, checking on it after the one hour mark. Adjust the seasoning by adding more salt, or more lemon juice per preference

Remove from heat after testing a piece and ensuring that the cabbage is really soft. Serve with more lemon juice and a side of tangy yogurt!

Cooking the Malfouf:

https://www.youtube.com/watch?v=8sAfpUR8qvM

Authentic Lebanese Cabbage Rolls recipe. For full recipe details visit:
www.hungrypaprikas.com

Malfouf Recipe (Lebanese Cabbage Rolls)

This simple summer cabbage salad is dressed with a lemon and sumac dressing and mixed with bell pepper, green onion, and parsley.

Salatet Malfouf - Lebanese Red Cabbage Salad

red bell pepper, very finely chopped

green onions, finely chopped

parsley

juice of half a lemon ((roughly 1-2 Tbsp))

Tbsp rice vinegar (or apple cider vinegar)

granulated sugar ((or sugar alternative of your choice))

sumac

¼ tsp white pepper

In a small jar, combine all of the dressing ingredients (lemon juice, vinegar, sugar, salt, sumac, and white pepper). Shake to combine.

In a bowl place your chopped cabbage. Add your dressing and massage it into the cabbage for around 30 seconds. Add the other vegetables and mix thoroughly. Taste and adjust salt if necessary. Enjoy!

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Malfouf (Lebanese Cabbage Rolls)

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Top 2 malfouf recipes from across the web

The most viewed malfouf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Malfouf (Lebanese Cabbage Rolls)

Salatet Malfouf - Lebanese Red Cabb...

The most viewed malfouf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine