Malfouf Recipe
Lebanese cabbage rolls with spiced rice, tomato, onion slow roasted in a tomato based sauce, sprinkled with mint.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cabbage
Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Blanch the cabbage for about 2-3 minutes until the leaves are pliable. Remove the leaves and let them cool.
- 2
Make the Filling
In a mixing bowl, combine the rice, ground beef or lamb, onion, tomato paste, cinnamon, allspice, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- 3
Stuff the Cabbage Leaves
Take a cabbage leaf, place about 2 tablespoons of the filling at the base of the leaf, fold in the sides, and roll it up tightly. Repeat until all filling is used.
- 4
Prepare the Sauce
In a large pot, heat olive oil over medium heat. Add the diced tomatoes and cook for about 5 minutes until softened. Add the stuffed cabbage rolls carefully into the pot.
- 5
Cook the Rolls
Pour the water or broth over the cabbage rolls, cover the pot, and simmer on low heat for about 45 minutes. Add more water if needed to keep the rolls moist.
- 6
Serve
Once cooked, carefully remove the cabbage rolls from the pot. Sprinkle with chopped mint before serving. Enjoy your Malfouf!
