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Lebanese stuffed cabbage rolls
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Lebanese stuffed cabbage rolls

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.
Course Main Course
Cuisine Lebanese
Keyword cabbagerolls, stuffedcabbage
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour

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.

Notes

Freeze or Boil the Cabbage – Freezing the cabbage makes the leaves super easy to separate and roll without tearing. If you're short on time, boiling works just as well—just soften the leaves enough to bend.
Trim the Thick Vein – Always slice off the thick stem part of each cabbage leaf. This makes rolling easier and helps the rolls cook more evenly.
Use Short-Grain Rice – It becomes soft and slightly sticky, which helps the filling hold together inside the rolls.
Don’t Overfill – Leave some space in each roll for the rice to expand while cooking, or they might burst open.
Layer Rolls Tightly – Pack them close together in the pot to keep them from unraveling during cooking.
Add Meat for Extra Flavor – Browning lamb or steak and placing it at the bottom of the pot adds depth to the whole dish, even if not everyone eats the meat.
Balance the Sauce – Adjust lemon juice and salt to taste; the sauce should be tangy but not overpowering.
Let Them Rest – After cooking, let the rolls sit for 10–15 minutes before serving to allow the flavors to settle.