Lebanese stuffed cabbage rolls - malfouf mahshi

Name: Lebanese stuffed cabbage rolls - malfouf mahshi
Total time: 5400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 medium/large cabbage; 1 cup rice (short grain or basmati); 300 g minced beef or lamb for filling; 1/4 teaspoon cinnamon; 1/4 teaspoon allspice or black pepper; 1 ghee, butter or small drizzle of veg oil; 1/4 cinnamon powder; 1 tablespoon tomato paste; Salt; Black pepper and/ or allspice; Water; 1/4 tablespoons dried mint; 4 garlic cloves; Juice of two lemons

Linda L. @lindzi

Lebanese

I asked mum to cook it for me when she visited me a few weeks ago in Bristol. It’s one of my favourites. 🥹🥹 BUUUUUT I was so surprised and felt bad when I knew for the first time that she actual doesn’t like this dish! She’s been cooking it for us for over 20 years at least once a month and she doesn’t even taste it! When we're in a busy, big house with the whole family, we don't notice it. However, this dish is still one of my favourites and it's great when enjoyed with a bowl of yogurt and a drizzle of pomegranate molasses.

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Ingredients

30 min prep - 1 hour cooking

4 servings

1medium/large cabbage
Stuffing
1 cuprice (short grain or basmati)
300 gminced beef or lamb for filling
1/4 teaspooncinnamon
1/4 teaspoonallspice or black pepper
1ghee, butter or small drizzle of veg oil
Broth
1/4cinnamon powder
1 tablespoontomato paste
Salt
Black pepper and/ or allspice
Water
1/4 tablespoonsdried mint
4garlic cloves
Juice of two lemons

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Steps

30 min prep - 1 hour cooking

1

Carve out the cabbage root. Go as deep as you can so the leaves can be easily separated. Place the cabbage in boiling water, hollowed side down. After almost 10 minutes, turn it to the other side, and carefully insert a knife into the carved bit and remove the outer leaves of the cabbage. Repeat this process until all the leaves are removed. If you feel the leaves are still hard, keep them in water for a bit longer.
2

Prepare the stuffing by mixing rice, meat, salt, allspice/black pepper, cinnamon powder and a bit of oil or ghee. Combine the ingredients very well using your hands if you like
3

Cut out the thick stems that are in the middle of the leaves. Keep them aside. The. Cut the leaves equally..
4

Start stuffing the cabbage leaves, almost a teaspoon in each, then roll them maintaining a tight grip.
5

Put the stems and any excess or broken leaves at the bottom of a deep pot and start lining up the cabbage rolls tightly. Place a heavy plate on top of the leaves so they don’t float when we add the broth.
6

In a jug or bowl, mix the broth ingredients except for the garlic. Pour it on top of the cabbage rolls enough to cover, or a bit less. Sprinkle the garlic cloves at the end (can be whole or crushed) with the dried mint
7

Bring to a boil on medium heat. Then reduce the heat and let it cook for almost 45 minutes until the leaves are soft and the stuffing if well cooked. Taste the broth and adjust the seasoning if needed.
8

Serve with a drizzle of pomegranate molasses and some plain or greek yogurt on the side! So good and can be enjoyed hot or cold 😊