Stuffed Cabbage
This Lebanese version of cabbage rolls is just one of many variations served all over the world. It is particularly enjoyed during the colder fall and winter months. The word “Malfouf” actually has 2 meanings in Arabic, “rolled” and “cabbage.” Loads of fresh garlic and lemon juice give these cabbage rolls wonderful flavor.😍👌
Stuffed Cabbage
This Lebanese version of cabbage rolls is just one of many variations served all over the world. It is particularly enjoyed during the colder fall and winter months. The word “Malfouf” actually has 2 meanings in Arabic, “rolled” and “cabbage.” Loads of fresh garlic and lemon juice give these cabbage rolls wonderful flavor.😍👌
Cooking Instructions
- 1
Separate and remove Cabbage leaves and boil in hot water with salt and cumin untill leaves becomes loose
- 2
Préparation of the filling: wash the rice and put them in fine filter (stainer)
- 3
Then add meat and salt and mix together
- 4
Cut Cabbage leaves lengthways to separate them from solid rips
- 5
Keep the solid rips aside to prepare the Cabbage core
- 6
Fill the Cabbage leaves with rice filling and wrap tightly
- 7
Repeat these step to finish alla Cabbage leaves
- 8
Cut the solid rips with other remaining leaves
- 9
In a cooking pot add margarine or oil and fry the oil untill they take a gold colour
- 10
Add rips and leaves mix for 15 minutes. Then add tailbone and bones which are prepared previously
- 11
Add garlic gloves
- 12
Then Place Cabbage in a balanced way inside cooking pot
- 13
Made by: Tala Odaymat
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