Stuffed Cabbage Rolls: Lebanese Malfouf Recipe

Stuffed cabbage rolls, or “Malfouf” in Arabic, are a beloved Middle Eastern dish packed with flavor. Slow-cooked in a garlicky lemon broth, these tender rolls are filled with Heshwa—a savory mix of rice, ground lamb, and aromatic spices. This simple yet delicious recipe passed down from my mom and aunts, is perfect for lunch or dinner. Whether you follow tradition or add your own twist, Malfouf is sure to become a family favorite!

Key Ingredients for Stuffed Cabbage Rolls

Now, let’s dive into the essential ingredients that make stuffed cabbage rolls so flavorful and comforting.

• Cabbage: It’s best to use regular cabbages and fewer stems for this recipe with wide leaves. The cabbage leaves will serve as the wrapper for the delicious filling.
• Short Grain Rice: Short-grain rice is the ideal choice for stuffing. To prepare it, I recommend washing and soaking it in warm water for about 30 minutes and then draining it well. This helps ensure the rice cooks to perfection.
• Ground Lamb or Beef (or Both): The choice of ground meat, whether lamb, beef or a combination of both, adds a rich and savory flavor to the stuffing, making it hearty and satisfying.
• Garlic: Traditionally, whole garlic cloves are used, cleaned but not peeled. Some are placed at the bottom of the pot, while others are added on top, infusing the dish with a delightful garlic aroma and taste.
• Fresh Lemon Juice: Lemon juice is a key ingredient that adds a delightful, slightly tangy, and refreshing flavor to the dish, making it a bit lemony.
• Olive Oil and Ghee: A combination of olive oil and ghee makes the hashweh (stuffing). However, if you have one or another, that should be ok.
• Spices: The spice blend includes common seasonings like salt, pepper, baharat (a Middle Eastern spice blend), and cumin. These spices bring depth and warmth to the dish, enhancing its overall flavor profile.

Tips for Perfect Stuffed Cabbage Rolls

• Prepare the Cabbage: Simmer the cabbage head, turning it occasionally for even cooking. Remove the leaves one by one and drain them in a colander.
• Trim the Stems: For large leaves, cut off the thick stems. For smaller leaves, thin the stems without cutting through to reduce waste.
• Use the Cabbage Heart: Don’t toss the cabbage heart! Stuff and tuck it between the rolls, or save it for a salad.
• Don’t Overstuff: Leave space for the rice to expand. Use a tablespoon of filling for larger leaves and less for smaller ones.
• Add Garlic Layers: Place whole garlic cloves between the layers of rolls for extra flavor.
• Let It Rest: After cooking, let the rolls sit to absorb the flavors thoroughly.
• Freeze Leftovers: Save any extra stuffing in a Ziplock bag for future use.
• Finish with Lemon Juice: Pour a mix of lemon juice and cabbage water over the rolls in the last 20 minutes of cooking for a zesty finish.
• Use a Heavy-Bottomed Pot: This ensures even cooking and prevents burning during the long cooking time.

Can I Make This Dish Vegetarian?

Absolutely! To make vegetarian stuffed cabbage rolls, swap the meat for a flavorful mix of tomatoes, parsley, onions, and rice—similar to the filling used in stuffed grape leaves. It’s a delicious, hearty alternative that’s just as satisfying!

What To Server With Stuffed Cabbage?

Serve these Middle Eastern stuffed cabbage rolls with complementary sides. A traditional Arabian Baladi salad pairs well. It mixes diced cucumbers, tomatoes, onions, and parsley with olive oil and lemon. This crisp, refreshing salad brings a bright contrast to the savory cabbage rolls.

Pair your stuffed cabbage rolls with Middle Eastern or Greek-inspired salads. Fattoush salad offers crispy pita chips, fresh veggies, and a zesty dressing. Alternatively, choose a Greek salad with tomatoes, cucumbers, bell peppers, red onions, feta cheese, and a tangy vinaigrette. These refreshing sides perfectly complement the rich, savory flavors of the stuffed cabbage rolls.