📝 About This Recipe
A cornerstone of Lebanese home cooking, Malfouf Mahshi transforms humble cabbage into a delicate, melt-in-your-mouth delicacy. Unlike its Northern European counterparts, these slender rolls are simmered in a bright, savory broth of lemon, garlic, and dried mint, eschewing tomato sauce for a profile that is distinctly Levantine. Each bite offers a harmonious balance of tender meat, aromatic spices, and the silky texture of slow-cooked cabbage leaves.
🥗 Ingredients
The Cabbage
- 1 large head Green Cabbage (Look for a flat, loose-leafed variety if available)
- 1 tablespoon Cumin Seeds (Added to boiling water to aid digestion)
The Filling (Hashweh)
- 500 grams Ground Beef or Lamb (20% fat content is ideal for tenderness)
- 1.5 cups Short-grain Rice (Egyptian or Calrose rice, rinsed and drained)
- 1 tablespoon Lebanese Seven Spices (A blend of allspice, cinnamon, pepper, cloves, etc.)
- 1/2 teaspoon Cinnamon (For extra warmth)
- 1 teaspoon Black Pepper (Freshly ground)
- 2 teaspoons Salt
- 2 tablespoons Olive Oil (Added to the meat to keep it moist)
The Pot Base and Broth
- 15-20 pieces Garlic Cloves (Whole and peeled)
- 1/2 cup Lemon Juice (Adjust to taste)
- 1 tablespoon Dried Mint (Essential for the authentic aroma)
- 1/4 cup Extra Virgin Olive Oil
- 3-4 cups Water or Beef Stock (Enough to submerge the rolls)
👨🍳 Instructions
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1
Core the cabbage by using a sharp knife to cut deep around the stem. Place the whole head in a large pot of boiling water with cumin seeds. As the outer leaves soften, peel them off one by one with tongs and set aside.
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2
Prepare the leaves by removing the thick central rib from each leaf, cutting it into two or three rectangular pieces depending on the size. Do not discard the ribs; save them for the bottom of the pot.
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3
In a large mixing bowl, combine the ground meat, rinsed rice, seven spices, cinnamon, salt, pepper, and 2 tablespoons of olive oil. Mix thoroughly by hand until well incorporated.
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4
Line the bottom of a heavy-bottomed pot with the discarded cabbage ribs and any torn leaves. This prevents the rolls from sticking and burning.
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5
To roll: Place a piece of cabbage leaf flat on a board. Place about 1-2 tablespoons of filling in a thin line along the edge. Roll tightly like a cigar. Unlike grape leaves, the ends of cabbage rolls are usually left open.
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6
Arrange the rolls in the pot in tight, concentric layers. Scatter the whole garlic cloves between the layers as you go.
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7
In a separate bowl, whisk together the water (or stock), lemon juice, dried mint, and 1/4 cup olive oil with a teaspoon of salt.
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8
Pour the liquid over the cabbage rolls until they are just covered. Place an inverted heat-proof plate on top of the rolls to weigh them down and keep them from unravelling during boiling.
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9
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer gently for 1 hour and 15 minutes.
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10
Check for doneness: the rice should be tender and the cabbage should practically melt when pressed. Taste the broth and add more lemon if you prefer it more 'tangy'.
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11
Once cooked, remove the pot from the heat and let it rest for 15 minutes. Carefully drain the excess broth into a bowl to serve on the side.
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12
Invert the pot onto a large shallow platter or carefully arrange the rolls with tongs. Garnish with the softened garlic cloves from the pot.
💡 Chef's Tips
Choose a cabbage that feels light for its size; these usually have thinner, more flexible leaves which are easier to roll. Don't overstuff the rolls; the rice will expand as it cooks, and overfilling can cause the leaves to burst. If you can't find Lebanese Seven Spices, a mix of equal parts allspice and black pepper with a pinch of nutmeg and cloves works well. For a vegetarian version, replace the meat with chickpeas and finely chopped parsley, tomatoes, and onions. Always let the dish rest after cooking; it allows the flavors to settle and the cabbage to absorb the remaining juices.
🍽️ Serving Suggestions
Serve hot with a side of the reserved cooking broth for dipping. A bowl of creamy plain yogurt (Labneh or Greek yogurt) provides a perfect cooling contrast to the garlic. Fresh radishes and green onions on the side add a lovely crunch and peppery bite. A simple Lebanese salad like Fattoush or Tabbouleh balances the richness of the meat filling. For a drink pairing, try a glass of chilled Arak diluted with water or a crisp, dry white wine.