Entree: Lebanon – Northern Lebanon – ملفوف محشي ➤ malfouf mahshi (Stuffed cabbage rolls filled with spiced rice and minced meat cooked in a lemony tomato broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1 large head green cabbage
- 1 lb (454 g) ground lamb
- 1 cup (200 g) short-grain rice, rinsed and drained
- 1 medium onion, finely chopped (about 170 g)
- 1/2 cup (15 g) flat-leaf parsley, chopped
- 1/4 cup (15 g) fresh mint, chopped
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) crushed tomatoes
- 1 cup (240 ml) chicken or beef stock
- 1/4 cup (60 ml) lemon juice
- 2 tbsp (30 ml) pomegranate molasses (optional)
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2 g) ground cinnamon
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 g) butter
- 1/2 cup (120 ml) water, if needed for simmering

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and blanch whole for 5–8 minutes until outer leaves are pliable. Drain and cool; carefully peel off 12–18 large leaves. Trim thick central vein to flatten leaves.
2. In a skillet, heat 1 tbsp (15 ml) olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes; let cool slightly.
3. In a bowl combine ground lamb, rinsed rice, sautéed onion, parsley, mint, allspice, cinnamon, salt, and pepper. Mix until evenly combined.
4. Place about 1.5–2 tbsp (22–30 g) of the filling near the base of each cabbage leaf. Fold sides over and roll tightly to form neat rolls.
5. In a wide heavy pot, spread a thin layer of cabbage trimmings or a few loose leaves to prevent sticking. Arrange rolls seam-side down in tight concentric layers.
6. In a bowl whisk together tomato paste, crushed tomatoes, stock, lemon juice, pomegranate molasses if using, remaining 2 tbsp (30 ml) olive oil, and 1/2 tsp (2 g) salt. Pour sauce over the rolls until just covered. Dot the top with butter.
7. Place a heatproof plate on top of the rolls to keep them submerged. Cover and simmer gently over low heat for 50–70 minutes, until rice and lamb are cooked and cabbage is tender. Add up to 1/2 cup (120 ml) water if sauce reduces too quickly.
8. Remove from heat and let rest 10 minutes. Serve warm with extra lemon wedges and plain yogurt if desired.