Malfouf Mahshi – Lebanese stuffed Cabbage Rolls
Pane-Bistecca
Malfouf Mahshi – Lebanese stuffed cabbage rolls are a traditional dish often served at large family gatherings in Lebanon.
These delicious stuffed cabbage leaves can be traced back to Mediterranean cuisine, as well as to the Balkans, the Caucasus and even Levantine cuisine.
The ingredients reflect what grows and is available in these regions. There are plenty of tomatoes and cabbage, rice, onions and the typical spices from the Arab world.
I made them with beef, but you can also use lamb. Instead of cabbage, you can use grape leaves, which makes them even more special. I cooked them in the SlowCooker, it was easy!
This recipe is part of Volkermampft’s Culinary World Tour, which is visiting Lebanon this month.
These delicious stuffed cabbage leaves can be traced back to Mediterranean cuisine, as well as to the Balkans, the Caucasus and even Levantine cuisine.
The ingredients reflect what grows and is available in these regions. There are plenty of tomatoes and cabbage, rice, onions and the typical spices from the Arab world.
I made them with beef, but you can also use lamb. Instead of cabbage, you can use grape leaves, which makes them even more special. I cooked them in the SlowCooker, it was easy!
This recipe is part of Volkermampft’s Culinary World Tour, which is visiting Lebanon this month.
Ingredients
1 Cabbage
500 g ground Beef
1 Onion, chopped
100 g red Rice or whole wheat
1 tsp Allspice
½ tsp Cinnamon
Salt and Pepper
Chili
Olive Oil
3 Beef Tomatoes, chopped
4 Garlic cloves, chopped
~500 ml Broth
Juice of 1 Lemon
½ tsp Turmeric
½ tsp Rosemary
1 jar Tomato sauce (400 g)
Raisins
Pinenuts
Parsley
For Decoration:
Arbeitsschritte
1
Step 1
Knead the minced meat thoroughly with the uncooked rice, onion, allspice, chili, cinnamon, salt and pepper.
2
Step 2
Carefully remove the cabbage leaves, then cook them in boiling salted water until tender – this only takes a few minutes. Drain.
3
Step 3
Place a cabbage leaf on the work surface and cut out the core. Place 1–2 tbsp of the meat filling on the round top side of the leaf and fold it over. Fold both sides of the leaf inwards and fold the two sections created by cutting out the core over the top. (see pictures)
4
Step 4
Place the rolls in the slow cooker with the seam facing downwards.
5
Step 5
For the tomato sauce, fry the garlic in a little olive oil, add the tomatoes and season. Add the tomato sauce and simmer for 10 minutes. (I had some meat filling left over, so I fried that in as well.)
6
Step 6
Pour the tomato sauce over the cabbage rolls, add enough stock to cover them and cook in the slow cooker on the LOW setting for 6 hours.
7
Step 7
Place on a large plate, pour a little sauce over them, sprinkle with raisins, pine nuts and parsley, and serve.
Notes
Here is another Cabbage Roll Recipe!
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