Malfouf is a Levantine dish of ground beef and rice rolled tightly in cabbage leaves, then simmered in a spiced broth until the rice is cooked through and the whole pot smells like seven spice and lemon. It takes some time to roll, but one pot feeds a crowd and reheats well the next day. If you need a meal that actually satisfies a table full of hungry people, this is a reliable choice.
About the ingredients
- Seven spice (baharat): You can buy this pre-mixed at Middle Eastern grocery stores or online. Making your own from equal parts black pepper, allspice, cinnamon, cumin, coriander, cloves, and nutmeg works fine, but a store-bought blend saves time and is consistent.
- Basmati rice: Use it uncooked — it absorbs the cooking liquid inside the rolls. Long-grain white rice also works. Do not use parboiled or instant rice; it won’t absorb properly.
- Ground beef: An 80/20 blend gives the filling enough fat to stay moist. Leaner beef can make the stuffing dry and dense. Ground lamb is a direct swap if you prefer a richer flavor.
- Tomato paste: This goes into the braising liquid, not the filling. It adds body and a slight acidity that balances the spice. Don’t skip it — the sauce will taste flat without it.
- Fresh mint: Dried mint works in a pinch (use about one-third the amount), but fresh makes a noticeable difference in the filling.
Why this recipe works
Two things make this recipe reliable. First, boiling the whole cabbage head with the core removed lets you peel leaves off gradually as they soften — you get pliable leaves without tearing them, which means the rolls hold together during the long simmer. Second, placing a heavy plate directly on top of the stacked rolls before adding the liquid keeps them from floating, unraveling, or shifting as the pot comes to a boil. The rolls stay compact, the rice cooks evenly inside each one, and the braising liquid circulates around them rather than just pooling on top. These two steps are what separate a pot of intact, well-cooked rolls from a messy, blown-out batch.
If something goes sideways
- Rolls are falling apart in the pot: The cabbage leaf was probably too thin or overboiled before rolling. Next time, pull leaves off the cabbage earlier — they should be flexible but not limp. Also check that the seam side is facing down when you stack them.
- Rice is still hard when the cabbage is done: The liquid level was likely too low, or the heat too high and the liquid evaporated before the rice finished cooking. Add a splash of hot water or broth, replace the plate and lid, and continue on low heat for another 10–15 minutes.
- Filling is dense and dry after cooking: This usually means the beef was too lean or the rice-to-meat ratio was off. For the next batch, use 80/20 beef and make sure the raw filling feels slightly loose — it tightens as it cooks.
- Sauce tastes thin and watery: Remove the lid for the last 10 minutes of cooking to let it reduce. A small extra spoonful of tomato paste stirred into the liquid before reducing also helps.
- Rolls are bitter: Outer cabbage leaves can be bitter, especially on large heads. Use the inner and mid-layer leaves for rolling — save the outer ones to line the bottom of the pot instead.
Storage and reheating
Leftover malfouf keeps well in an airtight container in the fridge for up to 4 days — the flavor actually improves overnight as the spices settle into the sauce. Store the rolls with their braising liquid so they don’t dry out. To reheat, place them in a covered saucepan over low heat with a few tablespoons of the liquid for about 10 minutes, or microwave covered on medium power in 90-second intervals until heated through. For freezing, let the rolls cool completely, then freeze in portions with sauce for up to 3 months. Thaw overnight in the fridge before reheating — skip the garnish at this stage, not worth the extra dish.
Amazing Malfouf Recipe
Ingredients
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
FAQ
Can I assemble the rolls the night before and cook them the next day?
Yes, and it actually makes the day-of cooking much easier. Roll them, stack them in the pot with the plate on top, cover, and refrigerate overnight. Pull the pot out 30 minutes before cooking so it isn’t ice-cold going onto the burner, then add your braising liquid and cook as directed.
How do I know when the malfouf is fully cooked?
The rice inside the rolls needs to be completely tender — that’s your main indicator, not the cabbage. Carefully unroll one roll from the center of the pot and taste the rice. If it’s still chalky or firm, cover and continue cooking. Ground beef inside must reach an internal temperature of 160°F (71°C).
My cabbage head is huge — how many rolls should I expect to get?
A medium cabbage (about 2 lbs) typically yields 20–25 usable leaves for rolling, depending on how large you roll each one. Smaller, tighter rolls stretch the filling further and are easier to serve to a larger group. Outer leaves that are too large or torn can be halved or used to line the pot bottom.
Can I use ground turkey or chicken instead of beef?
You can, though the filling will be leaner and milder in flavor. If you use ground poultry, make sure the internal temperature of the filling reaches 165°F (74°C) before serving — use an instant-read thermometer on a roll from the center of the pot. Adding a tablespoon of olive oil to the raw filling helps compensate for the lower fat content.
What do I serve with malfouf to make it a full meal?
Plain white rice is the most practical side — it soaks up the braising sauce well and rounds out the meal for bigger appetites. Warm flatbread works just as well and is faster. A simple cucumber and tomato salad on the side cuts through the richness of the spiced meat without adding much prep time.
More mince recipes to try
- Savory Stuffed Onion Dolma
- Savory Lebanese Lamb Pastries
- Levantine Spiced Beef Flatbreads
- Spicy Beef Stuffed Peppers
Yummy