Lebanese Stuffed Cabbage Rolls
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Prep Time1 hr
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Cook Time1 hr
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Serving6
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Ready In2 hrs
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.
Similar to grape leaves, these cabbage rolls are filled with seasoned ground beef and rice. They are then cooked in a fresh beef broth along with the lemon juice and garlic. Often you will see this dish simmered with beef stew meat with and without bones. But, this is not a required step, you can just make the cabbage rolls and substitute the beef broth with water. I like to make it with the beef, as the beef broth gives it even more flavor.
These rolls do take some time to cook in a deep pot, between an hour to an hour and a half sometimes. So, I decided to use my mom’s shortcut and cook them in a pressure cooker. Once the pressure has built up (about 5-7 minutes) they cook in a short 12 minutes!! So, all in all, the cook time is less than 20 minutes. Since the popular Instant Pot acts as a pressure cooker, they can be cooked in that as well.
STEP 1 - Beef Boiling
Heat up 1 tablespoon of vegetable oil in the pressure cooker.
Add beef cubes and sprinkle 1 teaspoon of salt. Cook for 5 minutes on medium-high heat, until seared on all sides. Add about 5-6 cups of water, onion, salt, pepper, bay leaf and cloves.
Seal the pressure cooker and cook on high heat. As soon as the pressure cooker begins to steam and whistle, lower the heat to medium and set a timer for 25 minutes. Once it is done, turn off the heat and let the steam escape naturally.
STEP 2 - Cabbage Prep
Heat up a large pot of water. Prepare your cabbage by removing the outer loose or damaged leaves. Place the cabbage in the salted water. Let boil for 5 minutes until tender.
Using a knife, cut around the core of the cabbage until it comes out fully. This will help the cabbage leaves loosen easier.
One by one, remove the blanched cabbage leaves and place them in a colander.
STEP 3
Wash the rice in cold water until the water runs clear.
Combine the ground beef, washed rice, 7 spices, cinnamon, black pepper and 1 teaspoon of salt.
STEP 4
Prepare to stuff the cabbage by laying out the cabbage leaves.
Using a small knife, shave the thick rib in the middle of each leaf or cut out entirely.
Cut the large cabbage leaves in half.
STEP 5
Place between 1-2 tablespoons of the filling on a cabbage leaf and spread it lengthwise.
If you are able to, fold the sides in and roll the cabbage leaf forward.
If the sides are not able to fold in the sides, just roll forward.
Repeat until you have no filling left.
STEP 6
Using a mortar and pestle, crush between 8-12 cloves of garlic (depending on their size and your preference.)
STEP 7
Juice the lemons and combine with the crushed garlic and remaining 1 teaspoon of salt.
STEP 8
Place any leftover smaller or cut cabbage leaves on the bottom on the pressure cooker.
Lay the cooked beef stew or beef with bones on top of the cabbage.
Line up the cabbage rolls side by side as tight as possible.
Run the layers of the cabbage rolls in opposite directions.
In between each layer, sprinkle some dried mint and pour some of the lemon/garlic mixture. Scatter the remaining whole garlic cloves. Repeat until there are no cabbage rolls left.
STEP 9
Pour the beef broth on top of the cabbage rolls until almost fully covered. Cover the pressure cooker and cook on high heat. Once the pressure cooker begins to steam (about 5-7 minutes), lower the heat to medium and set a timer for 12 minutes. Let steam release naturally once done.
*If cooking rolls in a regular deep pot, place a small glass plate on top of the rolls and cook on medium heat for 60-75 minutes.
Lebanese Stuffed Cabbage Rolls
Ingredients
- 1 lb. Ground Beef
- 1 cup Rice
- 1 lb. Beef Stew Cubes or Beef on bones
- 1 lg. Green Cabbage
- 12-16 Cloves of Garlic
- 2 Lemons
- 2 tsp. Seven Spices
- ½ tsp. Black Pepper
- ½ tsp. Ground Cinnamon
- 2 tsp. Salt
- 1 tb. Vegetable Oil
- 2 tsp. Dried Mint
Boiling Beef
- ½ Small Onion
- 2 tsp. Salt
- ½ tsp. Black Pepper
- 1 Bay Leaf
- 5 Cloves
Instructions
- Heat up 1 tablespoon of vegetable oil in the pressure cooker. Add beef cubes and sprinkle 1 teaspoon of salt. Cook for 5 minutes on medium-high heat, until seared on all sides. Add about 5-6 cups of water, onion, salt, pepper, bay leaf and cloves. Seal the pressure cooker and cook on high heat. As soon as the pressure cooker begins to steam and whistle, lower the heat to medium and set a timer for 25 minutes. Once it is done, turn off the heat and let the steam escape naturally.
- Heat up a large pot of water. Prepare your cabbage by removing the outer loose or damaged leaves. Place the cabbage in the salted water. Let boil for 5 minutes until tender. Using a knife, cut around the core of the cabbage until it comes out fully. This will help the cabbage leaves loosen easier. One by one, remove the blanched cabbage leaves and place them in a colander.
- Wash the rice in cold water until the water runs clear. Combine the ground beef, washed rice, 7 spices, cinnamon, black pepper and 1 teaspoon of salt.
- Prepare to stuff the cabbage by laying out the cabbage leaves. Using a small knife, shave the thick rib in the middle of each leaf or cut out entirely. Cut the large cabbage leaves in half.
- Place between 1-2 tablespoons of the filling on a cabbage leaf and spread it lengthwise. If you are able to, fold the sides in and roll the cabbage leaf forward. If the sides are not able to fold in the sides, just roll forward. Repeat until you have no filling left.
- Using a mortar and pestle, crush between 8-12 cloves of garlic (depending on their size and your preference.)
- Juice the lemons and combine with the crushed garlic and remaining 1 teaspoon of salt.
- Place any leftover smaller or cut cabbage leaves on the bottom on the pressure cooker. Lay the cooked beef stew or beef with bones on top of the cabbage. Line up the cabbage rolls side by side as tight as possible. Run the layers of the cabbage rolls in opposite directions. In between each layer, sprinkle some dried mint and pour some of the lemon/garlic mixture. Scatter the remaining whole garlic cloves. Repeat until there are no cabbage rolls left.
- Pour the beef broth on top of the cabbage rolls until almost fully covered. Cover the pressure cooker and cook on high heat. Once the pressure cooker begins to steam (about 5-7 minutes), lower the heat to medium and set a timer for 12 minutes. Let steam release naturally once done.
- **If cooking rolls in a regular deep pot, place a small glass plate on top of the rolls and cook on medium heat for 60-75 minutes.
Nutrition
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