Malfouf - Stuffed Cabbage
- Medium Cabbage
- 1 ½ cups ground beef or ground lamb
- 1 medium diced onion
- 1 cup short grain rice
- Garlic, you need few whole garlic cloves peeled and some minced.
Optional, you may use whole head of garlic with the peel in between the layers
- 2 to 3 teaspoons of the following spices: Cumin, Caraway, Coriander, Cinnamon, Salt and Black Pepper. You may all the above spices or omit whichever you do not like to use.
- Cooking oil
- 1 cup Lemon juice
- 1 cup water or as needed
- Wash and drain rice.
- Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside.
- Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot.
- Boil the leaves a few at a time in boiling salted water until they are soft enough to roll.
- Prepare stuffing of meat, rice, salt, pepper and the above spices
- Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls.
- Press together firmly. Place layer of the saved stems.
- Place the whole garlic heads in between the rolled Malfouf.
- Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on to. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter.
- You may serve this dish hot or at room temperature, depends on your personal taste.