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Malfouf Mahshi (Stuffed Cabbage Rolls) Recipe

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4.2 from 15 reviews

Malfouf Mahshi is a traditional Middle Eastern dish consisting of tender cabbage leaves stuffed with a flavorful mixture of ground meat, rice, and aromatic spices. The rolls are simmered gently in a tangy lemon brine, enhanced with garlic and pomegranate molasses, resulting in a deliciously aromatic and comforting meal perfect for family gatherings or special occasions.

  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Ingredients

Cabbage and preparation

  • 1 very large cabbage (or 2 medium)
  • Boiling water for blanching

Stuffing

  • 2 cups short grain rice
  • 300 g ground beef or lamb (or mix of both)
  • 1/2 tbsp salt
  • 1/2 tsp seven spice
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/4 cup regular olive oil
  • 1 tbsp tomato concentrate

Additional ingredients

  • 1 bulb of garlic (peeled and sliced)
  • 2 cups of water
  • 1 tsp salt (for brine)
  • 1 lemon (juiced for brine)
  • 2-3 tbsp pomegranate molasses
  • 1/2 tsp dried mint

Instructions

  1. Blanch the cabbage leaves: Carefully separate the cabbage leaves, being careful not to tear them. In batches, add the leaves to a pot of boiling water and blanch for around five minutes until soft. Set aside to cool.
  2. Prepare the leaves for stuffing: Once cooled, trim off the thick stems from each leaf. If the leaves are very large, divide them in half so they are about the size of your whole hand for easier rolling.
  3. Make the stuffing mixture: In a mixing bowl, combine the ground meat, rice, seven spice, black pepper, cinnamon, salt, 1/4 cup olive oil, and tomato concentrate. Mix thoroughly to ensure even seasoning throughout.
  4. Roll the cabbage leaves: Lay a cabbage leaf flat on a large plate. Place about 2 tablespoons of the stuffing near the bottom of the leaf in a cigar shape. Roll the leaf tightly around the stuffing to form a neat roll.
  5. Prepare garlic and place in pot: Peel the bulb of garlic and roughly slice it. Scatter the sliced garlic evenly between the layers of cabbage rolls as you layer them in the cooking pot.
  6. Make the brine: Mix 2 cups of water with 1 teaspoon of salt and the juice of one lemon to create the lemony brine.
  7. Assemble and cook the rolls: After rolling all the cabbage leaves, place a heatproof plate on top of the rolls inside the pot to keep them submerged. Pour over the prepared brine.
  8. Bring to a boil: Place the pot over high heat and bring the brine to a boil, cooking for approximately 20 minutes. Taste the brine and adjust the lemon juice or salt as needed.
  9. Simmer with final seasoning: Remove the heatproof plate, reduce the heat to medium-low, and drizzle in additional olive oil and pomegranate molasses. Sprinkle the dried mint on top, cover the pot with a lid, and let simmer for about one hour until the cabbage leaves and filling are fully cooked and tender.
  10. Finish and serve: Taste one cabbage roll to check for doneness and seasoning. Adjust if necessary, then turn off the heat and serve the Malfouf Mahshi warm.

Notes

  • If using smaller cabbage leaves, you might not need to halve them before stuffing.
  • The combination of beef and lamb offers a richer flavor, but either alone works well.
  • Seven spice typically contains a blend of Middle Eastern spices such as cinnamon, allspice, and cloves; adjust seasoning as preferred.
  • Pomegranate molasses adds a sweet and tangy depth—if unavailable, a mix of lemon juice and a small amount of sugar or molasses can be a substitute.
  • For a vegetarian version, omit the meat and increase the rice and spices accordingly.
  • This dish pairs beautifully with yogurt or a simple tomato sauce on the side.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern

Find it online: https://recipesvibe.com/malfouf-mahshi-stuffed-cabbage-rolls-recipe/