Stuffed Cabbage Rolls: Lebanese Malfouf Recipe
Lebanese stuffed cabbage rolls (Malfouf) with rice, lamb, and spices, simmered in a garlicky lemon broth. A comforting Middle Eastern classic!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ranasrecipe.com.
Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Slotted spoon
- Tongs
- Kitchen timer
- Stove
- Ladle
- Spoon
- Plate
- Freezer
- Zip-top bag
- Saucepan
- Kitchen towel
- Fork
Ingredients
- 2 heads cabbage (about 3 lb each)
- 1 ½ cups rice (washed, soaked for 30 minutes, and drained)
- 3 tablespoons olive oil
- 3 tablespoons samneh (Gee- clarifed butter)
- 1 lb ground lamb or beef
- 1 tablespoon cumin
- 2 teaspoons Baharat
- 1 tablespoon salt
- 1 teaspoon black pepper
- 25 5 cloves garlic, minced (for stuffing) 20 whole cloves garlic (for the pot)
- 6 cups water, or broth
- 1/4 cup fresh lemon juice
- extra lemons ( if you want it more lemony ) after cooking
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