Malfouf (Stuffed Cabbage Rolls)

🛒 Ingredients

• Cabbage, large head 800 g · 200 kcal
• Ground Beef (80/20) 500 g · 1250 kcal
• Short-grain Rice 200 g · 720 kcal
• Garlic, cloves 60 g · 90 kcal
• Fresh Mint, chopped 30 g · 21 kcal
• Lemon Juice 100 g · 22 kcal
• Chicken Broth 700 g · 70 kcal
• Olive Oil 27 g · 243 kcal
• Allspice, ground 5 g · 13 kcal
• Black Pepper, ground 2 g · 5 kcal

👨‍🍳 Instructions

1. Prepare the cabbage: Carefully core the head of cabbage and blanch it in boiling water for 10-15 minutes until leaves are pliable; peel off leaves and trim thick veins.
2. Prepare the filling: In a large bowl, combine ground beef, rinsed short-grain rice, finely minced garlic, chopped fresh mint, allspice, black pepper, and 1 teaspoon of salt; mix well.
3. Stuff the cabbage leaves: Take a cabbage leaf, place a spoonful of filling near the stem end, fold in the sides, and roll tightly into a neat cylinder.
4. Layer and arrange: Line the bottom of a large heavy-bottomed pot with any remaining cabbage leaves or trimmed veins, then arrange the stuffed cabbage rolls tightly in layers.
5. Prepare cooking liquid: In a separate bowl, whisk together lemon juice, crushed garlic, the remaining salt, and chicken broth.
6. Cook the malfouf: Pour the liquid over the rolls, ensuring they are mostly submerged; place a heatproof plate on top to keep the rolls submerged during cooking.
7. Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until cabbage is very tender and rice is cooked through.
8. Serve: Gently remove the plate, carefully transfer the Malfouf to a serving platter, and pour some of the cooking liquid over them; serve hot, garnished with extra fresh mint if desired.