Malfouf Cabbage Rolls

 Ingredients

Time: 2 hours

Makes: about 50 cabbage rolls

• 1 head of cabbage
• Water to boil

For the Filling

• 1 lb ground beef
• 1 cup long grain rice (soaked for 20 min)
• 1/4 cup olive oil
• 1 tbsp salt
• 1 tbsp black pepper
• 2 tsp cumin
• 1 tsp cinnamon or allspice 
• 1/2 cup fresh herbs, like parsley, cilantro, dill, and mint
• 1 egg

Simmer Mixture

• 1 16 oz can tomato sauce
• 2 cups water
• 1 chicken stock cube
• Juice of two lemons

Directions

1. Make slices around the bottom core of a cabbage and place in a pot of water. Cover and bring to a boil for about 15 minutes. Remove and set aside to cool
2. Combine all the ingredients for the meat and rice filling and mix well. Set aside
3. Remove all cabbage leaves and cut out the middle core from each leaf, then cut the leaf in half. Fill each cabbage leave with about 1 tsp of the meat mixture and roll upwards like a burrito. Continue with every leaf until the meat mixture is finished
4. Place any leftover cabbage leaves in the bottom of a pot or pan with high sides. Arrange all cabbage rolls snugly in even layers along the bottom of the pot. Place a plate on top to keep them from moving around
5. In a separate bowl, combine together the simmer mixture: tomato sauce, water, chicken stock cubes, and lemon juice. Pour over the cabbage rolls and turn the heat on to high.
6. Once the mixture comes to a low boil, cover and turn heat down to low and simmer gently for an hour
7. Once the Malfouf is tender and cooked through, serve warm with an extra drizzle of lemon juice and olive oil. Enjoy!

Adapted from: https://famiebananiebread.com/2023/10/23/malfouf-palestinian-cabbage-rolls/