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Malfouf mehshi - Stuffed Cabbage Leaves

dina bayoud kohl
5 from 3 votes
Prep Time 2 hours
Cook Time 1 hour 10 minutes
Total Time 3 hours 10 minutes
Course Main Course
Cuisine Lebanese
Servings 6 servings

Ingredients
  

  • 1 cabbage head about 3.5-4 kg
  • 500 g minced lamb or beef
  • 250 g white long grain rice rinsed and drained
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon black pepper
  • 1 ½ teaspoon salt
  • 100 ml sunflower oil
  • 50 g melted butter
  • 1 head of garlic peeled
  • 600 ml cold low-salt vegetable stock or enough to cover the rolls
  • Salt to taste
  • Lemon juice to serve

Instructions
 

  • For the leaves: Peel and discard the damaged outer leaves of the cabbage. Using a long knife cut out the hard central core from the bottom of the cabbage to ease the peeling of the leaves.
  • When using a loose-leaved cabbage head, carefully peel away the leaves one by one trying not to break or tear them. Place the leaves (in batches) in a large pot of boiling water and keep them for about 3 minutes until tender. Remove into the colander to drain.
  • When using a tightly packaged cabbage, simmer the entire head in boiling water for about 10 minutes, turning it over from time to time until the leaves start to loosen. To separate the leaves, pin down the cabbage inside the pot with one fork, and using a second fork, carefully peel away the leaves and remove into the colander. Work slowly and carefully to avoid hurting yourself with boiling water and tearing the leaves.
  • For the stuffing: Combine the meat, the drained rice, the spices, the oil and the butter in the mixing bowl and mix well with your hand.
  • For the rolls: Place one leaf on a clean working surface, slice out any large stem. If the leaf is very big, you’ll be getting 2 leaves out of one. Spread 1 or 2 teaspoons of the stuffing (depending on the size of the leaves) along the edge of the leaf and then roll it tightly all the way, leaving the edges open. Gently squeeze the roll in the palm of your hand and place onto a large plate. Work your way through the leaves, reserving some cut out stems and torn leaves to cover the bottom of the pot and the top of the rolls.
  • To fill the pot: Carefully take 6 to 8 stuffed rolls in your hands and place them in the pot as one batch. When you finish half of the rolls, add half of the garlic cloves. Cover with the remaining batches of stuffed rolls and the remaining garlic. Spread some torn leaves on top.
  • Place a heavy plate over the rolls and pour enough water to cover them and half of the plate. Cover and cook over high heat for about 10 minutes until it boils. Add the vegetable bouillon and salt to taste. Turn heat down to medium-low and simmer, covered, for about 60 minutes.
  • Uncover and remove the plate. Continue cooking, uncovered, for another 30 minutes or until water is almost absorbed. Remove from heat and leave to sit, covered, for about 10 minutes.
  • Carefully flip the pot over onto the large serving platter and enjoy the full flavour of this lovely dish with an extra squeeze of lemon and some Lebanese pita bread.

Notes

Recipe is also in my book both versions The Taste of Marjeyoun and Le Goût de Marjeyoun.
All images and text © Dina Bayoud Kohl for Dina’s Kitchen