Col Roll Malfouf Recipe

Soak rice

Place the rinsed short-grain rice in a bowl and cover with cold water. Let soak 20 minutes, then drain thoroughly in a fine mesh sieve.

Combine filling ingredients: in a large bowl mix ground beef, drained rice, finely chopped onion, chopped parsley, 2 tbsp tomato paste, 1 tsp allspice, 1/2 tsp cinnamon, 1.5 tsp salt, 1/2 tsp black pepper and 2 tbsp olive oil. Mix with clean hands until evenly combined but do not overwork (mixing until uniform, about 1–2 minutes).

Core the cabbage: using a sharp knife remove the hard core from the base. Bring a large pot of salted water (about 4–5 liters) to a rolling boil and add 1 tsp salt.

Blanch leaves: place the whole cabbage head into the boiling water for 7–10 minutes until the outer leaves loosen and are pliable. Alternatively, remove leaves as they loosen with tongs and blanch remaining head further until you have 12–16 large leaves. Keep a bowl of ice water ready and briefly plunge blanched leaves into it to stop cooking; drain and pat dry.

Trim thick rib: with a paring knife or small chef’s knife shave down the thick center rib on each leaf to make rolling easier, leaving the leaf intact.

Portion filling: divide the meat mixture into 12–16 equal portions (about 2–3 tbsp each depending on leaf size).

Roll: Lay a cabbage leaf flat, place a portion of filling near the base (wider end). Fold the sides over the filling, then roll from the base toward the tip to form a tight cylinder. Repeat with remaining leaves and filling.

Layer in pot: spread 1/3 of the crushed tomatoes (about 250 g) on the bottom of a wide, heavy-bottomed pot or Dutch oven to prevent sticking. Arrange rolls seam-side down in a single snug layer. If you must stack, put a layer of reserved cabbage leaf or tomato between layers.

Prepare sauce: in a bowl whisk together the remaining crushed tomatoes, 2 tbsp tomato paste, 500 ml broth, 2 tbsp lemon juice, 1 tsp sugar, 2 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper until combined.

Pour and weigh down: pour the sauce evenly over the arranged rolls until mostly covered. Place a small heatproof plate on top of the rolls to keep them submerged and prevent unravelling.

Simmer: cover the pot and bring to a gentle simmer over medium heat, then reduce to low and cook gently for 50–60 minutes until rice is tender and meat is cooked through. Check once halfway and add up to 100 ml additional broth or water if sauce is too reduced. Avoid boiling vigorously.

Rest: when cooked, remove from heat and let the pot sit covered for 10 minutes to settle.

Plate: transfer rolls to a serving platter with a slotted spoon, spoon sauce over them, drizzle with 1 tbsp olive oil and sprinkle with chopped fresh parsley. Optionally garnish with grated carrot for color.

Serve: serve warm with plain yogurt, lemon wedges and crusty bread or rice.