Entree: Lebanon – Mount Lebanon – ملفوف ➤ Malfouf (Stuffed cabbage rolls filled with rice and spiced ground meat, simmered in a tangy tomato-lemon broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 1 large head green cabbage (about 2–2.5 lb) (900–1,100 g)
- 1 lb (454 g) ground lamb
- 1 cup (200 g) long-grain white rice, rinsed
- 1 large yellow onion, finely chopped
- 3 tbsp (45 ml) olive oil
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup (60 ml) tomato paste
- 2 cups (480 ml) beef or lamb stock, plus extra as needed
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 2 tbsp (30 ml) extra olive oil for sauce
- 1 tbsp (15 ml) sugar (optional, to balance acidity)
- 1/4 cup (35 g) toasted pine nuts (optional)

Instructions

1. Core the cabbage and blanch the whole head in a large pot of boiling salted water until outer leaves are pliable, 3–5 minutes. Remove leaves as they soften and set aside to cool; reserve remaining cabbage for another use or finely shred for adding to the pot later.
2. In a bowl combine ground lamb, rinsed rice, chopped onion, minced garlic, parsley, allspice, cinnamon, salt, and pepper. Mix until evenly combined.
3. Trim the thick central vein of each cabbage leaf so it can be rolled flat. Place about 2 tbsp (30 g) of the filling near the base of a leaf, fold in the sides, and roll tightly to form a neat parcel. Repeat until filling is used.
4. In a heavy Dutch oven or deep pot, heat 2 tbsp (30 ml) olive oil. Arrange a layer of any leftover or torn cabbage pieces on the bottom to prevent sticking. Place stuffed rolls seam-side down in tight rows.
5. Whisk together tomato paste, stock, lemon juice, remaining olive oil, and sugar if using. Pour the mixture over the cabbage rolls until they are nearly submerged. Add toasted pine nuts on top if desired.
6. Bring to a gentle simmer, reduce heat to low, cover, and cook for 1 to 1 1/2 hours until rice and meat are tender and flavors have melded. Check once and add a little extra stock or water if the liquid reduces excessively.
7. Remove from heat and let the rolls rest 10 minutes before serving. Serve warm with broth spooned over the rolls.