Stuffed Cabbage (Mahshi Malfouf)
This stuffed cabbage (mahshi malfouf) recipe is a true classic, delivering a dish that’s as hearty and wholesome as it is packed with flavor. The delicate cabbage leaves are stuffed with a savory rice filling, making for a meal that’s not only easy to make but also incredibly satisfying.
If you’re looking for a comforting and delicious meal that’s easy to prepare, then this Lebanese stuffed cabbage dish is for you. ‘Mahshi Malouf’ stands for stuffed cabbage in Arabic, and that is exactly what this dish is. The cabbage is stuffed with a delicious rice mixture and seasoned with the perfect blend of herbs and spices.
And if you enjoy this recipe, you may also like Warak Enab, which is stuffed grape leaves, or Kousa Mahshi, a dish of stuffed squash. Both are equally delicious and share the same classic technique and traditional flavors. Another stuffed zucchini dish is Kousa Bil Laban, which is cooked in a flavorful yogurt sauce.
❤️ WHY YOU’LL LOVE THIS RECIPE
- Easy to make: This recipe, despite its traditional roots, uses a simple cooking method, making it accessible for all.
- Classic technique: The method of preparation used here is a time-honored one, ensuring that you get an authentic dish.
- Authentic: Every ingredient and step in this recipe is true to the original Lebanese stuffed cabbage dish, guaranteeing that you get an authentic Levantine stuffed cabbage dish.
- Savory: The combination of spices, herbs, and tomato-based sauce gives the rice filling a rich and savory flavor that is truly satisfying.
- Family recipe: This is a recipe that has been enjoyed by families in Lebanon for generations. By making it, you become a part of that tradition, and you can be sure that it has been tried and tested and that it is a yummy meal.
🍊 INGREDIENTS
More details about the ingredients and measurements are in the recipe card below!
- Medium Cabbage: The cabbage will be the main ingredient of this recipe, its leaves will be used to wrap the rice filling, impart a unique flavor, and become tender and delicious as it cooks.
- Olive Oil: Used for sauté ing the onion, it will add a rich, savory flavor to the dish.
- Chopped Mint and Parsley: These fresh herbs will give the dish a refreshing flavor and bright green color.
- Tomato Puree: Provides a rich tomato flavor and will be used in the filling sauce.
- Short Grain Rice: Gives the filling a nice texture and makes it quite filling.
- Garlic Cloves: Minced and cooked with the onion, garlic will add a delicious depth of flavor to the dish.
- Chicken Stock Cube: Adds a savory, meaty flavor to the dish since this is a vegetarian recipe.
🔪 HOW TO MAKE STUFFED CABBAGE
Step 1
Cut the cabbage: Start by removing the core of the cabbage, and flip the cabbage as shown in the video tutorial. Keep the hard, white part that you’ve removed, as you’ll use it later.
Step 2
Boil the cabbage: Place a large pot of water on the stove and bring it to a boil. The water should be enough to submerge the cabbage. Once the water is boiling, add the cabbage and let it cook for about six minutes until the leaves become tender.
Step 3
Prepare the filling: In a separate pan, heat some olive oil. Add the onion and cook until it becomes translucent. Then, add the garlic and cook for a few seconds.
Step 4
Add tomato puree: Next, add the tomato puree and cook until some of the water evaporates. Now, add the tomato paste and spices, followed by a cup of water. Let the mixture cook until it thickens, then set aside a portion of the sauce.
Step 5
Cook the rice: Add the washed and drained rice to the remaining sauce in the pan. Cook for a minute, then remove the rice from the pan and set aside.
Step 6
Assemble the sauce: Add water and a chicken cube to the saved sauce, and mix until the cube dissolves. Let the sauce cook for a few minutes, then turn off the heat.
Step 7
Fill the cabbage: Place the uncooked white hard leaves of the cabbage at the bottom of the pan. You don’t have to use all of them, just enough to cover the bottom.
Step 8
Roll the cabbage: Place half a tablespoon of the rice filling to the edge of the cabbage leaf, leaving empty space on both sides. Roll up the leaf and place it in the pan seam side down. Continue this process until all the filling is used.
Step 9
Cook the stuffed cabbage: Place a heavy plate over the rolls to prevent them from opening. Pour the sauce over the rolls, then cook on high heat until the sauce boils. Once it boils, turn the heat to the lowest setting and cook for an hour and twenty minutes.
Step 10
Serve your dish: Enjoy your Stuffed Cabbage (Mahshi Malfouf) with your favorite salad or dip.
👩🏽🍳 PRO TIPS
- Choose the right cabbage: The medium-sized cabbage is best for this recipe as it yields a small number of rolls, perfect for a small family.
- Flatten the cabbage stem: Some leaves may have a hard stem even after cooking. Use a rolling pin and press over the stem to flatten it. This will make it easier to roll and prevent the rolls from breaking.
- Vary the size of your rolls: The way I have cut the cabbage gives you small rolls, this is how we like it in my house, you can go for a larger cabbage for larger leaves. Customize the size of your rolls based on your preference!
- Be patient when removing the rolls: Do not try to remove the cabbage rolls from the pan while it’s hot. Give it 20 minutes and then gently remove them. This will prevent the rolls from breaking apart and the dish from turning into a mess.
📋 VARIATIONS
- Meat: If you’re a meat lover, this variation is for you. Simply add some ground beef or lamb to your rice filling for a hearty, protein-packed twist.
- Spicier: If you can’t get enough heat, try a spicier version of the Mahshi Malfouf. Add some chili flakes or a dash of hot sauce to the tomato sauce for a fiery kick.
- Vegetarian: For those who prefer a plant-based option, you can make a vegetarian version by adding more vegetables like carrots, peas, and corn to the rice filling. This will give your stuffed cabbage a colorful twist and make it even more nutritious.
🍽️ HOW TO SERVE
- For a classic Lebanese feast, serve your stuffed cabbage with a side of fattoush salad. The fresh, tangy flavors of the salad perfectly complement the rich, earthy flavors of the cabbage rolls.
- If you’re in the mood for a light and refreshing meal, pair your stuffed cabbage with a tabouli salad. The zesty, herb-filled salad balances out the heaviness of the rolls and adds a burst of color to your plate.
- If you want to add a creamy contrast to your stuffed cabbage, serve it with a side of yogurt sauce. The cool, tangy sauce is a perfect match for the warm, spicy flavors of the rolls.
- For a Mediterranean twist, serve your stuffed cabbage with some tahini sauce. The nutty, creamy sauce pairs perfectly with the flavors of the stuffed Cabbage and adds a touch of elegance to the dish.
💬 FREQUENTLY ASKED QUESTIONS
A medium-sized cabbage is best for this recipe as it yields smaller rolls, perfect for a small family.
Yes, you can use dried herbs instead of fresh. For this recipe, use about 1 tablespoon of dried mint and 2 tablespoons of dried parsley in place of the fresh herbs.
Make sure to flatten the hard stem of the cabbage leaf using a rolling pin. This will make the leaf more pliable and prevent it from breaking while rolling and cooking. Do not add more stuffing.
Yes, you can. You can use basmati rice. Do not use brown rice in this recipe.
🌡️ STORING
- Refrigerate: Your leftover stuffed cabbage can last for up to 3 days in an airtight container.
- Reheat Instructions: To reheat, place the cabbage rolls in a saucepan with a little water and heat them on medium heat. You can also reheat them in
the microwave, but be sure to watch them closely as they can heat unevenly. - Freeze: You can freeze the leftover stuffed cabbage (mahshi malfouf), and it will keep well for up to 2 months.
📣 MORE MIDDLE EASTERN RECIPES
⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Stuffed Cabbage (Mahshi Malfouf)
Ingredients
- 1 medium cabbage
- 2 tablespoon olive oil
- 1 medium medium onion chopped
- ⅓ cup chopped mint not packed
- ½ cup chopped parsley not packed
- 1 large tomato puree
- ¾ teaspoon salt
- 4 tablespoon tomato paste
- ½ teaspoon black pepper powder
- ½ teaspoon coriander powder
- ¼ teaspoon cumin powder
- 1 chicken stock cube
- 1 cup short grain rice wash and soak for 30 minutes
- 6 garlic cloves minced
- 1 cup water
Instructions
- Cut the cabbage as per the video tutorial. Keep the white hard part aside to place at the bottom of the pan when cooking the stuffed cabbage.
- In a large pot, boil enough water to cover the cabbage (not the white hard part of the cabbage). Add the cabbage and let it cook for 5 to 6 minutes.
- Remove the cabbage from the water and keep aside.
- For the filling
- In a large pan, add olive oil, when hot add the onion and cook until translucent. Add the minced garlic and stir for a few seconds on medium heat.
- Add the tomato puree, cook until some of it’s water evaporates, then add the tomato paste and cook for a minute.
- Add the spices and salt and mix, then add the spices and mix well. Pour a cup of water and let it cook covered on medium until the sauce thickens. Make sure to stir occasionally to prevent it from burning.
- Take ¾ cup from the sauce and keep aside.
- Add the washed, soaked, and drained rice to the sauce in the pan. Mix well for a minute. Remove from the pan and keep aside.
- Add the saved sauce and pour two cups of water and chicken cube. Mix well until the cube dissolves. Let it cook for three minutes on medium heat then turn off the heat.
- Filling the cabbage
- Place the uncooked white hard leaves of the cabbage to the bottom of the pan. You don’t have to use all of them just enough to cover the bottom.
- Place half a tablespoon of the rice filling to the edge of the cabbage leaf. Make sure to leave empty space from both left and right side.
- Roll up the leaf, place it in the pan seam side down to prevent it from opening.
- Place a heavy plate over the rolls and pour the sauce over it.
- Cook on high heat until you hear the sauce boils, then turn the heat to the lowest and cook for 1 hour and 20 minutes. You can add more boiling water if the sauce reduced before the cabbage cooks through.
- Turn off the heat. Do not tough the rolls until they are worm, around 20 minutes after turning off the heat, or the rolls will break.
- Serve with your favorite salad or dip.
Video
Notes
- Some leaves may have hard steam even after cooking for 5 minutes, use a rolling pin and press over the steam to flatten it and then stuff and roll.
- There are different sizes of cabbage, I have use the medium size since my family is small.
- The way I have cut the cabbage gives you small rolls, this is how we like it in my house, you can go for larger cabbage for larger leaves.
- Do not try to remove the cabbage rolls from the pan while it’s hot, give it 20 minutes and then gently remove it from the pan.
I’ve had cabbage rolls many time, but in the Polish tradition. Yours are so different than that, and they look so delicious!
Thanks Jeff, I look forward to trying the Polish version, we have stuffed cabbage with tomato sauce and lemon olive oil sauce!
Salam!
Where can I see the video? It’s not on this page.
Hi, The video is in the recipe card, if your Ad Blocker is on you won’t be able to see the video. I hope this helped.