Middle Eastern Cabbage Rolls– Aromatic, Tangy & Irresistibly
Middle Eastern cabbage rolls are known as Malfoof Mahshi.They feature cabbage leaves stuffed with rice and meat or vegetables.Flavored with garlic, lemon, and warm spices.Cooked until tender and aromatic.Often served with yogurt or lemon wedges.A rich and traditional dish full of flavor.
Ingredients
For the Rolls:
- 1 large cabbage (leaves separated)
- 1 cup rice (uncooked)
- 300 g ground lamb or beef (optional for vegetarian version)
- 1 onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp allspice
- ½ tsp cinnamon
- Salt and pepper to taste
- 2 tbsp fresh parsley (chopped)
For the Cooking Liquid:
- 2 cups water or broth
- Juice of 1–2 lemons
- 2 tbsp olive oil
- Salt to taste
Instructions
- Prepare cabbage leaves: Boil cabbage in salted water until leaves are soft and flexible. Set aside.
- Prepare filling: In a bowl, mix rice, ground meat (if using), onion, garlic, olive oil, spices, parsley, salt, and pepper.
- Assemble rolls: Place a small amount of filling on each cabbage leaf and roll tightly, folding in the sides.
- Arrange in pot: Place rolls tightly in a pot, seam side down.
- Add liquid: Pour water or broth, lemon juice, olive oil, and salt over the rolls.
- Cook: Cover and simmer on low heat for 45–60 minutes until rice is cooked and cabbage is tender.
- Rest: Let sit for 10 minutes before serving.
- Serve: Enjoy warm with yogurt or extra lemon wedges.
Notes
- Lemon juice gives the dish its signature tangy flavor.
- You can make it fully vegetarian by skipping meat.
- Use short-grain rice for best texture.
- Fresh herbs enhance authenticity.
- Rolls should be packed tightly while cooking.
- Olive oil adds richness.
- Best served warm.
- Leftovers taste even better the next day.