Delicious Mahshi Malfouf (Stuffed Cabbage Rolls)

Stuffed cabbage rolls (malfouf or mahshi malfouf) cabbage leaves stuffed with ground meat, rice, spices, and cooked in a lemony garlicky sauce.

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Cabbage: 4 kg

Water to boil cabbage

Salt: 2 tbsp

Cumin: 1 tbsp

The filling:

Short grain rice: 3 cups / soaked 1/2 hour

Turmeric: 1/2 teaspoon

Vegetable oil: 1/2 cup

Minced meat: 500 gr

Salt: 1 tablespoon

Cumin: 1 teaspoon

Black pepper: 1 teaspoon

Allspice (Seven Spice Mix): 1 teaspoon

Preparing the pot (pot):

Salt: 1 1/2 tablespoon

Cumin: 1 teaspoon

Garlic (to taste)

Chicken broth powder: a sachet of 20 grams


Lemon juice: 1 small cup

Mashed garlic: 5 cloves

Dry mint: 1 teaspoon


1. In a deep saucepan, put a generous amount of water, bring to a boil over a strong heat. Add salt and cumin and stir a little.

2. Using a knife, remove the neck of the cabbage head, put the cabbage in the water and let it boil vigorously for about 3 minutes. Flip it on the other side and bring to a boil for another 3 minutes.

3. Using a fork or knife, carefully remove the tip of a leaf of cabbage so that it separates softly from the head. Leave it for a few seconds in boiling water until it becomes soft. Take it out. Repeat this step by gradually separating the leaves from the head of the cabbage.

4. Note: Any leaf that is not soft should be put back in hot water.

5. Let the boiled leaves cool a little. Using scissors or a knife, remove the cabbage stems.

6. Cut the large cabbage leaves into smaller pieces (approximately 8-10 cm) to make the rolling process easy.

7. Preparing the stuffing: In a plate, put the rice, turmeric, vegetable oil, ground meat, salt, cumin, black pepper, and allspice (seven spice mix). Mix the ingredients well with hand.

8. Take a leaf of cabbage, put a little stuffing on the tip, then roll it well.

9. In a large saucepan, add a layer of cabbage stems with some salt and cumin. Put some garlic cloves, then lineup the stuffed rolls carefully. Sprinkle about 1 1/2 tablespoon of salt, 1 tsp of cumin, and chicken stock powder over the cabbage rolls.

10. Place a piece of clay or a heavy plate on top of the cabbage.

11.- Pour hot water over cabbage. Cover the bowl. Let it stand for an hour and a half on medium heat, until it is cooked. Pour lemon juice and crushed garlic and sprinkle with dried mint.

12. Cover the saucepan and cook on medium heat for 5 minutes.

13. Serve on a large plate and garnish with lemon and garlic. Bon appetite.


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