Malfouf Mehshi or Stuffed Cabbage Rolls

Name: Malfouf Mehshi or Stuffed Cabbage Rolls
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: Middle Eastern
Ingredients: 1 Medium cabbage 1.5 kg.; 3 cups of short grain rice.; 400 grams of minced meat.; 1 teaspoon of Allspice.; 1/4 teaspoon of seven spice.; salt to taste; 1 onion finely diced.; 6 minced garlic cloves.; 1/4 cup olive oil.; 1/4 cup of lemons juice or to taste.; 5 cups of chicken stock or vegetable stock.; 2 teaspoon dried mint.; salt to taste; 8 to 10 cloves garlic.

8 steps

Prep:1hCook:1h 30min

This is an authentic Lebanese version of stuffed cabbage recipe consists of Cabbage Leaves stuffed with a ground beef and spiced rice mixture, cooked in a lemony and garlicky broth.

Updated at: Thu, 17 Aug 2023 03:30:26 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories500.7 kcal (25%)

Total Fat13.7 g (20%)

Carbs79.4 g (31%)

Sugars7.9 g (9%)

Protein15.1 g (30%)

Sodium618.6 mg (31%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Stuffing Ingredients

1cabbage

Medium

3 cupsshort grain rice

400 gramsminced meat

1 teaspoonAllspice

¼ teaspoonseven spice

Broth Ingredients

¼ cupolive oil

¼ cuplemons juice

or to taste

5 cupschicken stock

or vegetable stock

2 teaspoondried mint

salt

to taste

8 clovesgarlic

Instructions

Step 1

Wash the rice and soak it in warm water for ten minutes, then drain it and Mix with ground beef, onions, garlic, and the spices.

Step 2

Split the cabbage leaves with a knife and wash them, then move it to a large saucepan of boiling water with pinch of salt over the stove, and boil the leaves for 2 minutes, drain it and set aside on a tray allow them to cool.

Step 3

Lay a cabbage leaf flat on a cutting board, trim off the thick stems (you may divide the very large leaves into half so they are no bigger than your hand) add a tablespoon of stuffing mixture into the center of the cabbage leaf, tuck one side, then fold over the cabbage leaf over the stuffing, continue to tuck and roll to make sure it’s secure. (You may squeeze the cabbage roll after you roll it to help secure it).

Step 4

In a non-stick pot, drizzle a bit of olive oil and lay a few cabbage leaves at the bottom. Start stacking the cabbage rolls in the pot tightly next to each other (the greenest part/seam of the cabbage on the underside) scatter the garlic cloves between the layers of cabbage rolls.

Step 5

Place a heavy plate inside the pot, on top of the rolls and press down, cover it with broth, the water should cover the rolls and if not, add more water until it does, cover the pot, in a medium high heat, bring to a boil then immediately decrease the heat to medium and simmer checking on it after the 40 minutes mark, they are almost ready when most of the water has absorbed, and the cabbage rolls are tender, adjust the seasoning by adding more salt.

Step 6

Meanwhile, mix the 6 cloves of crushed garlic, mint, the lemon juice (depending on your taste) and set aside.

Step 7

Back to the pot, Remove the heavy plate and pour over the (lemon juice, garlic olive oil, and dried mint). Cover and simmer for 20 to 30 more minutes.

Step 8

When the cabbage rolls ready, allow the to cool in the pot, uncovered, for about 20 minutes, Place the cabbage rolls in a serving plate and garnish with dry mint and lemon slices.