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
Print RecipeIngredients
- Stuffed Cabbage Ingredients
- 12 ounces of ground beef mince
- 5 lamb chops
- 2 cups of basmati rice or Egyptian rice
- 3 tablespoons of vegetable oil
- 3 teaspoons of 7 spice
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 tablespoon of chopped fresh mint
- 1 whole cabbage
- Sauce Ingredients
- 6 cups of beef broth
- 4 cups of water
- ⅓ cup of lemon juice
- ⅓ cup of tomato paste
- 1 teaspoon of salt
- 1 teaspoon of 7 spice
- 1 teaspoon of 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.
