Malfouf: Rolled Cabbage Leaves Stuffed with Rice Mix

Malfouf is a classic Palestinian dish and the name is self-explanatory in Arabic. It simply means cabbage but as a dish it’s cabbage leafs stuffed in spiced rice and protein, we used plant-based “ground beef”.

The Ingredients

• 2 large Cabbage
• 1 cup of Protein-based “ground beef”
• 2 heads of Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Black Pepper
• 1 tablespoon Salt
• 1 tablespoon Allspice
• 1 tablespoon Cinnamon

The Directions

Step 1

In a large pot, place 2 cabbages in boiling water until softened, that’s about 15 minutes. Remove from water and place to cool on the side.

Step 2

In a bowl, mix rice, beefless “ground beef” cinnamon, allspice, salt, black paper and olive oil.

Step 3

Unwrap cooled cabbages and stack leaves. Take a cabbage leaf and place stem ridge up then trim it out. Cut leaves should not be bigger than your palm.

Step 4

Once all leaves have been trimmed, begin to roll your cabbage with rice mix. Place a leaf vertical and put 1 tbs rice mix horizontally on the side closest to you then begin to roll it tight outwards.

Step 5

In a wide pot, place 1 head of garlic with peel spread around the pot. Sprinkle 1 tsp of cumin and 1tsp of caraway seed (or anise seed).

Step 6

Organize rolled cabbage fingers in to the wide pot and place on stove top with 2 and half cups of water. Bring to a boil for 5 minutes and reduce heat to low for 45 minutes. With a fork poke one of the rolled cabbage to see if the rice is fully cooked.

Step 7

Place a medium-sized round pan on top of the malfouf pot then carefully flip it over. Bang on the pot to loosen any stuck rolls and remove the upside-down pot.

Let cool and enjoy with lemon.