Amazing Malfouf Recipe

Stuffed cabbage, also known as Malfouf in Arab countries, is a very popular dish in Eastern Europe, Asia, and the Middle East. So it’s interesting to find different ways to make this same dish. This is another one of my grandmother’s recipes, and she has a few secrets to share.

Amazing Malfouf Recipe

Gretel Shaw

This malfouf or stuffed cabbage roll is a very filling and hearty dish you should try if you're looking for a new way to enjoy cabbage.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine Asian

Servings 30 cabbages

Calories 145 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Stuffed Cabbage Ingredients

• 12 ounces ground beef (minced beef)
• 5 small lamb chops
• 2 cups basmati rice
• 3 tablespoons vegetable oil
•  
  3 teaspoons seven spice
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon mint - chopped
• 1 small cabbage

Sauce Ingredients

• 6 cups beef stock (beef broth or beef bouillon)
• 4 cups water
• ⅓ cup lemon juice
• ⅓ cup tomato paste
• 1 teaspoon salt
•  
  1 teaspoon seven spice
• 1 teaspoon ground black pepper

Instructions

 

• In a big stockpot, bring 2 liters of salted water to boil.
• Using a chef’s knife, cut and remove the core of the cabbage.
• Place the head of cabbage in the boiling water for about ten minutes and start folding back the leaves once softened.
• Place leaves in a strainer to drain and cool.
• Mix the stuffing ingredients together in a bowl.
• Once leaves have cooled, place cabbage curve side up (cabbage will look like a shallow bowl), place stuffing mixture in the middle of the leaf, and roll cabbage up, tucking the sides in as you go.
• Place your preferred cut of meat on the bottom to prevent the cabbage from burning and sticking to the pot in a large pot.
• Arrange your stuffed cabbage in the pot.
• Once finished, place a plate on the rolled cabbage to prevent movement and add the sauce mixture.
• Cook on medium heat for 1 hour 30 minutes until leaves are fully tender and rice is cooked.

Nutrition

Calories: 145kcalCarbohydrates: 13gProtein: 11gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 29mgSodium: 308mgPotassium: 305mgFiber: 1gSugar: 1gVitamin A: 155IUVitamin C: 11mgCalcium: 25mgIron: 1mg

How did this recipe turn out for you?We’re eager to hear your thoughts!