90 min Hard 6
Main Dish: Stuffed Cabbage
Stuffed cabbage (Malfouf) is a traditional Lebanese dish that involves rolling cabbage leaves with ground meat and rice stuffing.
½ pounds of ground 93% or more beef
½ soft cabbage (Chinese is what I generally use)
4 garlic cloves
Pasta and Grains
1 cup of basmati rice
Oils and Vinegars
Extra version olive oil
Baking and Spices
¼ tsp black pepper, ground
½ tsp salt
½ tsp whole spice, ground
¼ tsp cloves, ground
¼ tsp cardamom, ground
1 tsp of dried mint
How to make it:
Soak the rice in hot water for 10a minutes, then remove and set aside.
Mix the rice and ground meat along with salt, pepper, cardamom, whole spice, cloves and cinnamon.
On the side, peel cabbage leaves softly to avoid breakage, then cut them into rectangle (a good measurement will be your palm). In a pot boiling water, steam each piece you cut for a couple of minute or until soft.
When you’re done, place each steamed cabbage leaf open, add the rice and meat mixture in one line (finger thick), then roll it closed. Yes, the edges will remain open.
Once you’re done rolling up all the cabbage leaves, place them in a pot, fill the pot with water (until you can barely see the cabbages), put the cover on and add low heat.
Keep it in the pot under low heat for 60 minutes. Add the lemon juice, chopped garlic and the dried mint, cover for another 10-20 minutes.