Lebanese stuffed cabbage rolls, known as “malfouf”, are a beloved comfort dish in Lebanese cuisine. These tender cabbage leaves are filled with a flavorful rice mixture and gently simmered until perfectly cooked. What makes this dish truly special is its flexibility—offering both vegetarian and meat options in the same pot. The meat is typically placed at the bottom of the pot, allowing those who prefer a heartier meal to enjoy it with the rolls, while others can savor the dish without it. Infused with herbs, spices, lemon, and pomegranate molasses, malfouf is a perfect harmony of tangy and savory flavors, ideal for sharing with loved ones.
- What is Lebanese Malfouf (Stuffed Cabbage Rolls)?
- Recipe Summary: Lebanese Stuffed Cabbage Rolls (Malfouf)
- For the Cabbage & Meat Base
- For the Filling
- For the Sauce
- Different Methods for Preparing Cabbage for Stuffing
- Instructions
- Tips for Making Malfouf (Lebanese Stuffed Cabbage Rolls)
- Different cooking methods for stuffed cabbage rolls
- the most commonly asked questions
- Link for the Instant pot & chopper
- More Lebanese Recipes
What is Lebanese Malfouf (Stuffed Cabbage Rolls)?
Malfouf is the Lebanese word for cabbage, and in this dish, it refers to cabbage leaves rolled around a savory, herbed rice filling. It’s part of the broader Middle Eastern tradition of stuffed vegetables (known as “mehshi”). Malfouf can be made vegetarian or with meat and is slow-cooked in a lemony tomato sauce. It’s hearty, aromatic, and deeply satisfying.
Recipe Summary: Lebanese Stuffed Cabbage Rolls (Malfouf)
Total Time:
About 2 hours 45 minutes (or 1 hour with a pressure cooker)
Prep Time:
45 minutes — prep the cabbage, meat, and mix the filling.
Cook Time:
20 minutes in a pressure cooker or 2 hours on the stovetop, on low heat.
Steps:
Stuff cabbage leaves with herbed rice, layer over meat (optional), pour over lemon-tomato sauce, and cook until tender.
For the Cabbage & Meat Base
Cabbage – Used as the wrapper for the rolls; freezing or boiling softens the leaves.
Lamb chops or steak – Optional; browned and placed at the bottom of the pot for added flavor.
For the Filling
Short-grain rice – Perfect for stuffing; becomes tender and slightly sticky when cooked.
Parsley – Adds freshness and vibrant color to the filling.
Onion – Provides sweetness and depth of flavor.
Tomatoes – Add moisture and a light acidity to the mix.
Dried or fresh mint – Brings a refreshing, herbal touch.
Salt – Brings out the natural flavors of the ingredients.
Lemon juice – Gives a bright, citrusy kick.
Olive oil – Adds smoothness and helps bind the filling.
Pomegranate molasses – Adds a sweet and tangy depth.
Tomato paste – Enhances richness and gives a hint of sweetness.
7 spice – A warm spice blend that defines the dish’s character.
Paprika – Offers a mild, sweet flavor and nice color.
Black pepper – Adds a subtle heat and sharpness.
For the Sauce
Hot water or rice liquid – Keeps the rolls moist while cooking.
Lemon juice – Intensifies the tangy flavor in the sauce.
Tomato paste – Thickens and enriches the sauce base.
Olive oil – Adds a silky texture and shine.
Salt – Balances the flavors in the sauce.
Different Methods for Preparing Cabbage for Stuffing
Traditional Blanching Method
Cut out the core from the bottom of the cabbage.
Place the whole head in a large pot and cover with boiling water.
Cook until the outer leaves begin to loosen, about 2–3 minutes.
Use tongs to peel off each softened leaf and set aside to cool.
Freezer Shortcut Method
Trim the core, then wrap the whole cabbage head and freeze for 24–48 hours.
Remove the frozen cabbage and immediately plunge it into a pot of boiling water.
As soon as the outer leaves thaw and loosen, peel them off one by one.
Continue until you’ve removed all the leaves—no thawing or chopping required.
Both techniques yield tender, intact leaves perfect for rolling your favorite stuffing.
Instructions
Prepare the cabbage by freezing a whole head for 1–2 days, then placing it in hot water to loosen the leaves for easy peeling.
Brown the meat by searing lamb chops or steak on both sides, then leaving them at the bottom of the pot to add rich flavor during cooking.
Make the filling by mixing short-grain rice, parsley, onion, tomatoes, mint, salt, lemon juice, olive oil, pomegranate molasses, tomato paste, 7 spice, paprika, and black pepper in a large bowl until well combined.
Roll the cabbage by trimming the thick vein on each leaf, adding a spoonful of filling, and rolling tightly while folding in the sides.
Layer the pot by arranging the stuffed rolls snugly over the meat, making sure they’re packed tightly so they stay intact while cooking.
Prepare the sauce by stirring together hot water (or rice liquid), lemon juice, tomato paste, olive oil, and salt, then pouring just enough over the rolls to cover them.
Cook the rolls by covering the pot and simmering over low heat for 2 hours, or using a pressure cooker for 20 minutes until everything is tender and flavorful.
Tips for Making Malfouf (Lebanese Stuffed Cabbage Rolls)
Freeze or boil the cabbage – This softens the leaves, making them easy to peel and roll without tearing.
Trim the thick stem on each leaf – This helps the rolls stay tight and cook evenly.
Use short-grain rice – It sticks together nicely, keeping the filling compact inside the rolls.
Pack the rolls tightly in the pot – This prevents them from opening up while cooking.
Don’t overfill the rolls – Leave room for the rice to expand, or they might burst during cooking.
Different cooking methods for stuffed cabbage rolls
- Stovetop Method:
Place the stuffed cabbage rolls in a large pot, cover them with sauce or broth, and cook covered on low heat for about 2 hours. Make sure they stay moist and simmer gently for tender, flavorful rolls. - Pressure Cooker (My Favorite):
This is the method I use most often—it’s much faster and still tastes amazing! Place the rolls in the pressure cooker, add enough liquid to cover, and cook on high pressure for 15–20 minutes, then let the pressure release naturally. The result is delicious, tender rolls in a fraction of the time. - Oven Method:
Preheat your oven to 350°F (175°C). Arrange the cabbage rolls in a baking dish, cover them with sauce or broth, and make sure they’re fully submerged or well-covered with liquid. Cover tightly with foil and bake for about 1 hour, or until fully cooked and tender.
the most commonly asked questions
Can I make these rolls vegetarian?
Yes! Simply omit the meat and use a hearty vegetable broth or extra tomato sauce to flavor the dish.
Can I freeze the cabbage rolls after making them?
Yes, you can freeze them either before or after cooking. Just be sure to store them in an airtight container, and they can be reheated later.
How do I know when the rolls are done cooking?
The rolls should be tender and the rice fully cooked. If using a stovetop, check for doneness by gently poking one of the rolls—there should be no resistance.
Can I use white rice instead of short-grain rice?
It’s best to stick with short-grain rice for its stickier texture, but if you use white rice, keep in mind it may not hold the filling as well.
Can I use a different type of meat instead of lamb?
Absolutely! Ground beef can be used as an alternative to lamb in the filling or steaks.
Link for the Instant pot & chopper
Instant Pot Duo Crisp Ultimate Lid, 13-in-1 Air Fryer and Pressure Cooker Combo
Instant Pot Pro 10-in-1 Pressure Cooker
More Lebanese Recipes
Lebanese chicken and rice ( Rez a jej )
Lebanese stuffed cabbage rolls
Ingredients
Cabbage
- 1 head of cabbage – Freeze for 1 to 2 days in advance. When ready to use remove from the freezer, place in hot water, and carefully peel off the leaves one by one. Alternatively, you can use the traditional method of boiling the cabbage and peeling the leaves one by one.
Meat
- Lamb chops or beef steaks ( ribeye, blade, shank, or rib) Brown both sides in a pan.
Rice and vegetables filling
- 2 cups short-grain rice – Ideal for stuffing as it becomes tender and slightly sticky when cooked.
- 1 bunch of parsley – Chopped to add freshness and flavor.
- 1 large onion – Chopped for sweetness and depth.
- 2 medium-sized tomatoes – Chopped to add moisture and tang.
- 2 tbsp dried mint or 1/4 cup fresh chopped mint – For a refreshing, herbal note.
- 2 tsp salt – To season the filling.
- 1/4 cup lemon juice – Adds tang and brightness.
- 1/4 cup olive oil – To bind the filling and add richness.
- 1 tbsp pomegranate molasses – For a sweet and tangy depth of flavor.
- 1 tbsp tomato paste – To enrich the filling.
- 1 tsp 7 spice – A traditional Lebanese spice blend.
- 1 tsp paprika – Adds a mild sweet flavor.
- 1/2 tsp black pepper – For a subtle kick of heat.
Liquid sauce
- 2 cups hot water or the liquid that comes out from the rice – To create the cooking liquid for the rolls.
- 1/4 cup lemon juice – Adds a tangy flavor to the sauce.
- 2 tbsp tomato paste – To thicken and add richness to the sauce.
- 2 tbsp olive oil – Adds smoothness to the sauce.
- 1 tsp salt – To season th
Instructions
- Prepare the Cabbage
- Start by freezing the head of cabbage for 1 to 2 days. Once you’re ready to use it, remove it from the freezer and place it in hot water. Allow the cabbage to soften and carefully peel off the leaves one by one. Alternatively, you can boil the cabbage in hot water and peel the leaves off once softened.
- Brown the Meat (Optional)
- In a large pan, brown the lamb chops (or steak) on both sides until they are nicely seared. Set them aside and keep them for the next step.
- Prepare the Filling
- In a large bowl, combine short-grain rice, chopped parsley, chopped onion, chopped tomatoes, dried or fresh mint, salt, lemon juice, olive oil, pomegranate molasses, tomato paste, 7 spice, paprika, and black pepper. Stir everything together until the ingredients are evenly mixed.
- Roll the Cabbage
- Carefully cut out the thick vein from each cabbage leaf to make rolling easier. Take a leaf, place a spoonful of the filling at the base, and then roll it tightly, folding in the sides as you go. Repeat this process for all the cabbage leaves.
- Layer the Pot
- In a large pot, arrange the browned lamb chops (or steak) at the bottom. Then, place the stuffed cabbage rolls on top, packing them tightly together to ensure they stay intact while cooking.
- Prepare the Sauce
- In a separate bowl, combine hot water (or the liquid from the rice), lemon juice, tomato paste, olive oil, and salt. Stir well and pour the mixture over the stuffed cabbage rolls in the pot. Add enough liquid to cover the rolls, but no more than that.
- Cook the Rolls
- Stovetop Method: Cover the pot and cook over low heat for 2 hours, checking occasionally to make sure the rolls still has liquid.
- Pressure Cooker Method: Cover the pot and cook for 20 minutes under high pressure. Let the pressure release naturally.
- Serve and Enjoy
- Once cooked, allow the rolls to sit for about 10-15 minutes before serving to let the flavors settle. Serve with a side of yogurt or a fresh salad if desired.