Lebanese Stuffed Cabbage Recipes

Malfouf (Stuffed Lebanese Cabbage Rolls) Chef Tariq

WEBOct 1, 2022 · Place rice in a bowl and cover with water. Let sit for 15 minutes and drain. Mix the rice, salt, spices, and meat. Place a few …

Rating: 5/5(1)
1. Peel cabbage leaves. Bring a pot of water to boil.
2. Place rice in a bowl and cover with water. Let sit for 15 minutes and drain.

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Malfouf Mahshi (Stuffed Cabbage Rolls) Zaatar

WEBSep 12, 2020 · Take around 2 tablespoons of the stuffing and arrange in a cigar shape near the bottom of the cabbage leaf and simply roll up (see …

1. Carefully separate the cabbage leaves trying not to rip them. Then in batches, add them to a pot of boiling water
2. Simmer for around five minutes until soft and set aside.
3. When they have cooled, trim off the thick stems (you can layer the bottom of the pot with these), and divide the very large leaves into half so they are no bigger than your hand
4. In a mixing bowl, add the ground meat, rice, seven spice, black pepper, cinnamon, 1/4 cup of regular olive oil and salt. Combine well and place on the table

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Lebanese Stuffed Cabbage Rolls with Beef EatingWell

WEBApr 19, 2024 · Place the trimmed cabbage in a large pot and fill with water. Bring the water to a simmer and cook, turning occasionally, until the …

1. Remove cabbage core with a paring knife; discard core and outer leaves. Place the trimmed cabbage in a large pot and fill with water. Bring the water to a simmer and cook, turning occasionally, until the leaves are pliable, 5 to 10 minutes. Remove the cabbage from the water. Separate the leaves, being careful not to tear them.
2. Meanwhile, place beef, rice, 3 tablespoons tomato sauce, 1 1/2 teaspoons salt, cinnamon and pepper in a medium bowl; mix with your hands until just combined.
3. Cut the larger cabbage leaves in half along the rib, then cut out the rib completely; reserve the ribs and leaves separately. The cut leaves should be about 4 inches by 6 inches. Leave smaller leaves whole.
4. Place a generous tablespoon of the meat mixture along the edge of a cabbage leaf (where the rib was). Roll up the leaf tightly, folding in the sides as you roll. Repeat with the remaining leaves and meat mixture.

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