Malfoof (Stuffed Cabbage)

Instructions

1. In a bowl, add 1 tablespoon of salt, the rice, and hot water (from the tap) and let it soak for 30 minutes.
2. Place the cabbage on a cutting board to core side up.
3. Beginning at the core, make 4 vertical cuts across the cabbage.
4. Fill pot with water and 2 tablespoons of vinegar and boil.
5. Once it reaches a boil, lower the heat and add the cabbage.
6. Every 3 minutes, use a tong to remove one layer of the cabbage and place it in a colander to drain (you will need to make more vertical cuts as the cabbage boils).
7. Rinse the rice (that has been soaking) in a rice colander and drain.
8. Add the rice, meat, spices, and one garlic bulb (that has been minced) to a mixing bowl and combine.
9. Use a knife to remove the ribs off of the cabbage leaves.
10. Line your cooking pot with the ribs.
11. Place one leaf at a time on a plate or cutting board (longer side facing you).
12. Add 1 tablespoon of filling onto the edge of each leaf (the longer side facing you).
13. Roll the leaf over the stuffing once before folding it in from the left and the right.
14. Continue to roll the leaf tightly until you have rolled the entire leaf
15. Stack the stuffed cabbage rolls, seam side down, in your pot.
16. Once you’re done stuffing, boil water (about 7 cups) in a water boiler.
17. In the meantime, add 1 cup of lemon juice and the other garlic bulb (that has been minced) to your pot.
18. Add the boiled water to your pot (just below the top layer of stuffed cabbage rolls).
19. Turn your stove on high heat.
20. Once the water reaches a boil in the pot, lower the heat, cover the stuffed cabbage rolls with a plate (backside up), and cover with a lid.
21. Cook for 45 minutes to 1 hour.