Malfoof (Stuffed Cabbage Leaves) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat rolling: Continue until all leaves are stuffed and arranged neatly on the clean tray.
- 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.
- Layer the rolls: Arrange the stuffed cabbage rolls tightly side-by-side in the pot on top of the sautéed garlic and cabbage base.
- 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.
- 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.
- 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
