Malfoof (Stuffed Cabbage Leaves) Recipe

Introduction

Malfoof, or stuffed cabbage leaves, is a beloved Middle Eastern dish featuring tender cabbage wrapped around a flavorful mixture of ground meat and rice. Slow-cooked in a savory tomato broth, it’s a comforting meal perfect for family gatherings or a cozy dinner. Let’s dive into this classic recipe that’s both satisfying and rich in tradition.

Ingredients

• 2 large green cabbage heads
• Boiling water
• Dash of salt and cumin to season boiling water
• 1 lb ground beef (80/20) or ground lamb (or a mix of both)
• 3 cups white rice (short, medium, or long grain)
• 2 tomatoes, finely chopped
• 1 onion, finely chopped
• 2 tbsp seven spice
• 1/2 tbsp ground turmeric
• 1/2 tbsp ground cumin
• Salt and pepper to taste (about 1.5 tsp salt and 1/2 tsp pepper)
• 1/2 cup olive oil
• 1 tbsp tomato paste
• 1 tbsp red pepper paste (shatta) (optional)
• Boiling water (for cooking liquid)
• Salt (start with 1 tsp, then adjust to taste)
• 1 tsp ground cumin
• 1 head fresh garlic, chopped
• 2 tbsp olive oil (for sautéing garlic)
• 1 bouillon cube, crushed

Instructions

1. Step 1: Create deep cuts around the cabbage stem with a sharp knife to loosen the leaves for easy removal.
2. Step 2: In a large pot, fill water about three-quarters full, then season with salt and cumin. Bring to a boil.
3. Step 3: Submerge the cabbage head gently into the boiling water, holding it with a large fork. Leaves will start to loosen within minutes. Use tongs to remove the leaves carefully and place them on a large platter.
4. Step 4: In a bowl, thoroughly mix the ground meat, rice, tomatoes, onion, seven spice, turmeric, cumin, salt, pepper, and olive oil.
5. Step 5: Prepare your workspace with a cutting board, the cabbage leaves, the filling bowl, and a clean tray for the rolled cabbage.
6. Step 6: Place a cabbage leaf on the cutting board. Cut along the white central stem to split it into two smaller leaves. Save the stem pieces to use for the cooking pot base and in soup.
7. Step 7: Spoon 1 to 1 1/2 tablespoons of filling onto one side of each leaf, adjusting for leaf size.
8. Step 8: Roll the leaf tightly around the filling to form a neat bundle. Repeat with remaining leaves and filling.
9. Step 9: Set the stuffed rolls on a clean platter as you go along until all are prepared.
10. Step 10: Sauté the chopped garlic head in 2 tablespoons of olive oil in the bottom of the pot you’ll use for cooking. Cook until fragrant and lightly browned, then season with salt and pepper.
11. Step 11: Add the leftover cabbage stems and any extra cabbage pieces to the pot. Cook together for a few minutes, then turn off the heat and allow the pot to cool slightly.
12. Step 12: Layer the stuffed cabbage rolls tightly on top of the sautéed garlic and cabbage base in the pot.
13. Step 13: In a separate bowl, mix the tomato paste, red pepper paste (if using), boiling water, ground cumin, crushed bouillon cube, olive oil, and salt to create a flavorful cooking liquid.
14. Step 14: Pour the liquid over the stuffed cabbage rolls until they are fully covered, plus about an inch more.
15. Step 15: Place a plate that fits inside the pot over the cabbage rolls to keep them submerged. Bring to a boil, then cover and simmer gently for 2.5 hours, until the cabbage is very tender. Serve warm with yogurt and lemon wedges. Enjoy!

Tips & Variations

• Use a mix of ground beef and lamb for a richer flavor.
• If you prefer a vegetarian version, substitute the meat with seasoned lentils or mushrooms.
• Adjust the spiciness by adding more or less red pepper paste according to your taste.
• Save the cabbage cores and stems to add extra flavor to soups or broths.
• Serve with a side of plain yogurt and fresh lemon wedges for a bright contrast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water to maintain moisture. This dish also freezes well; thaw completely in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Malfoof ahead of time?

Yes, you can prepare and stuff the cabbage rolls a day in advance. Store them covered in the refrigerator and cook them fresh when ready. This allows the flavors to meld beautifully.

What type of rice works best for stuffed cabbage?

Short, medium, or long grain white rice all work well, but choose one you prefer. Keep in mind that shorter grain rice tends to be more tender, while longer grain rice maintains a bit more texture inside the rolls.

Malfoof (Stuffed Cabbage Leaves) Recipe

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4.6 from 127 reviews

Malfoof, or stuffed cabbage leaves, is a traditional Middle Eastern dish featuring tender cabbage leaves wrapped around a flavorful mixture of ground beef or lamb, rice, and aromatic spices. Slowly simmered in a savory tomato and garlic broth, this comforting recipe results in melt-in-your-mouth rolls that are perfect for family dinners or special occasions. Serve with yogurt and lemon wedges for an authentic experience.

• Author: Tim
• Prep Time: 40 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours 10 minutes
• Yield: 8–10 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

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Cabbage and Broth

• 2 large Green Cabbage heads
• Boiling water
• Dash of Salt & Cumin (for seasoning boiling water)
• 1 tsp Ground Cumin (for broth)
• Salt to taste (start with 1 tsp)
• 1 head Fresh Garlic (chopped)
• 2 tbsp Olive oil (for sautéing garlic)
• 1 Bouillon cube, crushed
• Boiling Water (for cooking liquid)

Filling

• 1 lb Ground Beef (80/20) or Ground Lamb (or 50/50 mix)
• 3 cups White Rice (short, medium, or long grain)
• 2 Tomatoes (finely chopped)
• 1 Onion (finely chopped)
• 2 tbsp Seven Spice
• 1/2 tbsp Ground Turmeric
• 1/2 tbsp Ground Cumin
• Salt & Pepper to taste (about 1.5 tsp salt and 1/2 tsp pepper)
• 1/2 cup Olive oil
• 1 tbsp Tomato Paste
• 1 tbsp Red Pepper Paste (shatta) (optional)

Instructions

1. Prepare the cabbage leaves: Using a sharp knife, make deep cuts around the stem of each cabbage head to loosen the leaves. This helps the leaves separate easily when cooked.
2. Boil and separate leaves: Fill a large pot about three-quarters full with water. Season it with salt and cumin, then bring to a boil. Gently submerge each cabbage head, holding it with a large fork, until the leaves start to fall off. Use tongs to carefully remove the softened leaves and set them aside on a large platter.
3. Mix the filling: Combine ground beef or lamb, rice, finely chopped tomatoes, onion, seven spice, turmeric, cumin, salt, pepper, olive oil, tomato paste, and optional red pepper paste in a bowl. Mix thoroughly to ensure even seasoning.
4. Prepare for stuffing: Set up a workspace with a cutting board, the cabbage leaves platter, the filling bowl, and a clean tray for the rolled cabbage leaves.
5. Cut the cabbage leaves: Lay each leaf flat on the board and carefully cut along the thick white stem down the center to create two separate leaves. Preserve the stems and trimmings for the broth and cabbage soup later.
6. Stuff the leaves: Place about 1 to 1 1/2 tablespoons of filling on one side of each cabbage leaf, depending on its size. Roll the leaf tightly around the filling to form a neat roll.
7. Repeat rolling: Continue until all leaves are stuffed and arranged neatly on the clean tray.
8. Sauté garlic and leftovers: Heat 2 tablespoons of olive oil in the pot to be used for cooking the rolls. Add the whole chopped garlic head and sauté until fragrant and lightly browned. Season with salt and pepper, then add leftover cabbage pieces and stir to combine. Cook for a few minutes, then remove from heat to let cool slightly.
9. Layer the rolls: Arrange the stuffed cabbage rolls tightly side-by-side in the pot on top of the sautéed garlic and cabbage base.
10. Prepare cooking liquid: Mix tomato paste, red pepper paste, boiling water, cumin, crushed bouillon cube, olive oil, and salt until well combined. Pour this liquid over the cabbage rolls until they are fully submerged with about an extra inch of liquid over the top.
11. Simmer the dish: Place a fitting plate on top of the rolls inside the pot to keep them submerged. Bring the pot to a boil, then reduce heat to a low simmer. Cover the pot and cook gently for 2.5 hours, or until the cabbage and filling are tender and fully cooked.
12. Serve: Remove from heat and serve the Malfoof hot, accompanied by yogurt and lemon wedges for added freshness and flavor.

Notes

• Use short, medium, or long grain rice according to preference; rinse rice before mixing to remove excess starch.
• Seven spice blend typically includes cinnamon, allspice, black pepper, cloves, nutmeg, coriander, and cumin for authentic flavor.
• Rolling the cabbage leaves tightly is important to prevent the filling from escaping during cooking.
• The optional red pepper paste (shatta) adds a spicy kick but can be omitted for milder taste.
• Leftover cabbage stems and trimmings can be used to make a flavorful cabbage soup or added to the cooking liquid for extra depth.
• Ensure the stuffed rolls are fully submerged in the cooking liquid to cook evenly and prevent drying out.
• Cooking time may vary slightly depending on the type of stove and pot used; check tenderness after 2 hours and continue if needed.

Keywords: Malfoof, Stuffed Cabbage Leaves, Middle Eastern recipe, ground beef, rice stuffing, traditional dish