I can never resist these tender cabbage rolls, packed with savory meat and rice, then finished with garlic and mint for a surprisingly bold twist. One bite and you’ll see why this humble dish never stays quiet at the table.

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I’m obsessed with Malfouf Mahshi because it hits that rare spot where every bite feels bold, tangy, savory, and totally addictive. I love how the cabbage turns silky around the filling, holding onto all those deep juices without getting heavy.

The mix of ground lamb and short grain rice is my kind of comfort, but not the sleepy kind. The kind I keep sneaking from the pot before it even reaches the table.

And that sharp, garlicky, minty finish? I crave it hard.

But honestly, it’s the messy, juicy, slightly sour cabbage rolls that always pull me back in. Real Lebanese soul.

Ingredients

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Green cabbage turns soft and sweet, basically the cozy blanket holding everything together.
Ground lamb or beef brings the hearty protein, so it actually feels filling.
Short grain rice soaks up the juices and keeps each roll tender.
Onion melts into the filling, giving it that home-cooked depth.
Garlic makes the whole pot smell like someone knows what they’re doing.
Parsley adds freshness, so the filling doesn’t feel too heavy.
Mint gives a bright Lebanese touch that’s fresh but not loud.
Tomatoes bring tang and body, making the sauce rich and comforting.
Cinnamon and allspice add warmth, plus that classic mahshi flavor.
Lemon juice wakes everything up at the end.
Don’t skip it.

Ingredient Quantities

1 large green cabbage (about 2 to 2.5 pounds)

1 pound ground lamb or ground beef

1 cup short grain rice, rinsed and drained

1 medium yellow onion, very finely chopped (about 1 cup)

3 garlic cloves, minced

1/2 cup fresh parsley, finely chopped

1/4 cup fresh mint, finely chopped

2 tablespoons tomato paste

1 can (14 ounces) crushed tomatoes

1/4 cup extra virgin olive oil

2 tablespoons butter

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 cup pine nuts, toasted and optional

2 cups beef or chicken stock, or water

Juice of 1 lemon (about 2 to 3 tablespoons)

1 teaspoon granulated sugar, optional

How to Make this

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1. Bring a large pot of water to a boil, core the cabbage, and carefully blanch whole cabbage in boiling water for 5 to 8 minutes until outer leaves are pliable; remove leaves as they soften and reserve remaining cabbage for later chopping or additional rolls.

2. While cabbage blanches, rinse and drain 1 cup short grain rice and set aside; finely chop 1 medium yellow onion, 1/2 cup parsley, and 1/4 cup mint; mince 3 garlic cloves.

3. In a large bowl combine 1 pound ground lamb or beef, the rinsed rice, chopped onion, parsley, mint, 3 minced garlic cloves, 1 teaspoon ground cinnamon, 1 teaspoon ground allspice, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 cup toasted pine nuts if using; mix gently until just combined.

4. Trim thick cabbage vein from each blanched leaf so it lays flat, place about 2 tablespoons of filling near the base of each leaf, fold sides in and roll tightly to enclose filling; repeat until filling is used.

5. In the bottom of a wide, heavy pot arrange a few cabbage trimmings or a layer of reserved leaves to prevent sticking, then pack cabbage rolls snugly in layers seam side down.

6. In a bowl whisk together 2 tablespoons tomato paste, 1 can (14 ounces) crushed tomatoes, 1/4 cup extra virgin olive oil, 2 cups beef or chicken stock or water, juice of 1 lemon, and 1 teaspoon granulated sugar if using; pour sauce evenly over the rolls.

7. Dot the top with 2 tablespoons butter, place a small heatproof plate or a layer of parchment over rolls to keep them submerged, cover the pot, and bring to a gentle simmer over medium low heat.

8. Simmer covered for 50 to 65 minutes until rice and meat are cooked through and flavors are melded, checking once to ensure there is enough liquid and adding a splash of water or stock if needed.

9. Taste the cooking liquid and adjust seasoning with more salt, pepper, or lemon juice as desired; remove the plate used to weight the rolls and discard any loose cabbage pieces.

10. Serve warm, spooning some of the tomato garlic and mint scented cooking sauce over the rolls, and sprinkle with extra chopped parsley and toasted pine nuts if desired.

Equipment Needed

1. Large stockpot for blanching and simmering the rolls
2. Slotted spoon or tongs to remove softened cabbage leaves
3. Fine mesh strainer or colander to rinse rice
4. Large mixing bowl for the filling
5. Chef knife and cutting board for chopping onions, herbs, and trimming veins
6. Measuring cups and spoons for spices, oil, and liquids
7. Small heatproof plate or piece of parchment to weight the rolls
8. Wooden spoon or silicone spatula for stirring the sauce and packing the pot

FAQ

Q: Can I use store bought cabbage leaves instead of a whole cabbage? Yes. You can use prewashed whole leaves or frozen blanched leaves. If using fresh whole cabbage, core and blanch the head to loosen leaves; if using purchased leaves adjust blanching time as needed so they are pliable but not falling apart.

Q: Can I make this vegetarian? Yes. Replace the meat with cooked lentils, chopped mushrooms, or crumbled firm tofu and increase the rice or add bulgur for texture. Adjust seasoning and cook the filling until well combined before rolling.

Q: How do I prevent the rolls from falling apart when cooking? Remove the thick vein at the base of each leaf or thin it with a knife so the leaf rolls easily. Do not overfill each roll and tuck the sides in tightly before rolling. Pack the rolls snugly in the pot so they support one another while simmering.

Q: Do I need to par-cook the rice before stuffing? No. Use short grain rice rinsed and drained. It will finish cooking inside the rolls while simmering in the tomato broth. If you prefer fully tender rice sooner, you can par-cook it to al dente and reduce simmer time slightly.

Q: Can I make Malfouf Mahshi ahead and freeze it? Yes. Freeze assembled uncooked rolls in a single layer on a tray until firm, then transfer to a freezer bag. Cook from frozen, adding extra simmer time, or thaw overnight in the refrigerator before cooking. Fully cooked rolls also freeze well; thaw and reheat gently in sauce.

Q: How long will leftovers keep and how should I reheat them? Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat in their sauce until warmed through or microwave in a covered dish in short intervals to avoid drying out.

Malfouf Mahshi (Lebanese Stuffed Cabbage Rolls) By Zaatar And Zaytoun Recipe Substitutions and Variations

Green cabbage: use savoy cabbage for a more tender leaf, large collard leaves for sturdier rolls, or blanched grape leaves for a classic variation
Ground lamb or beef: swap for ground turkey or chicken for a lighter filling, or use textured vegetable protein or a crumbled plant based mince for a vegetarian option
Short grain rice: substitute medium grain rice or parboiled long grain rice for similar texture, or use fine bulgur for a nuttier, quicker cooking alternative
Pine nuts: replace with toasted slivered almonds, chopped walnuts, or omit and increase parsley for added texture if avoiding nuts

Pro Tips

1. For easier rolling and neater seams, chill the filling for 20 to 30 minutes before assembling. Cold filling firms up, so it holds its shape and you use less force when rolling the leaves.

2. Don’t toss the inner cabbage core and small torn leaves. Place them in the bottom of the pot to act as a natural nonstick layer and flavor base. They also help keep the rolls from moving during simmering.

3. Toast the pine nuts and add them just before stuffing so they stay crunchy and bright. If you want a deeper nutty note, briefly toast them in the pan used for the onions and garlic to pick up those browned bits.

4. Keep the simmer slow and gentle. A vigorous boil will unravel the rolls and make the liquid evaporate too fast. Low steady heat ensures the rice cooks through without the meat tightening up.

5. Brighten the finished dish with extra lemon juice and chopped parsley right before serving. The acid cuts through the richness and makes the herbs pop, giving the whole plate a fresher, more balanced flavor.

Malfouf Mahshi (Lebanese Stuffed Cabbage Rolls) By Zaatar And Zaytoun Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

575

kcal

Equipment: 1. Large stockpot for blanching and simmering the rolls
2. Slotted spoon or tongs to remove softened cabbage leaves
3. Fine mesh strainer or colander to rinse rice
4. Large mixing bowl for the filling
5. Chef knife and cutting board for chopping onions, herbs, and trimming veins
6. Measuring cups and spoons for spices, oil, and liquids
7. Small heatproof plate or piece of parchment to weight the rolls
8. Wooden spoon or silicone spatula for stirring the sauce and packing the pot

Ingredients

1 large green cabbage (about 2 to 2.5 pounds)
1 pound ground lamb or ground beef
1 cup short grain rice, rinsed and drained
1 medium yellow onion, very finely chopped (about 1 cup)
3 garlic cloves, minced
1/2 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
2 tablespoons tomato paste
1 can (14 ounces) crushed tomatoes
1/4 cup extra virgin olive oil
2 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup pine nuts, toasted and optional
2 cups beef or chicken stock, or water
Juice of 1 lemon (about 2 to 3 tablespoons)
1 teaspoon granulated sugar, optional

Directions

Bring a large pot of water to a boil, core the cabbage, and carefully blanch whole cabbage in boiling water for 5 to 8 minutes until outer leaves are pliable; remove leaves as they soften and reserve remaining cabbage for later chopping or additional rolls.
While cabbage blanches, rinse and drain 1 cup short grain rice and set aside; finely chop 1 medium yellow onion, 1/2 cup parsley, and 1/4 cup mint; mince 3 garlic cloves.
In a large bowl combine 1 pound ground lamb or beef, the rinsed rice, chopped onion, parsley, mint, 3 minced garlic cloves, 1 teaspoon ground cinnamon, 1 teaspoon ground allspice, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 cup toasted pine nuts if using; mix gently until just combined.
Trim thick cabbage vein from each blanched leaf so it lays flat, place about 2 tablespoons of filling near the base of each leaf, fold sides in and roll tightly to enclose filling; repeat until filling is used.
In the bottom of a wide, heavy pot arrange a few cabbage trimmings or a layer of reserved leaves to prevent sticking, then pack cabbage rolls snugly in layers seam side down.
In a bowl whisk together 2 tablespoons tomato paste, 1 can (14 ounces) crushed tomatoes, 1/4 cup extra virgin olive oil, 2 cups beef or chicken stock or water, juice of 1 lemon, and 1 teaspoon granulated sugar if using; pour sauce evenly over the rolls.
Dot the top with 2 tablespoons butter, place a small heatproof plate or a layer of parchment over rolls to keep them submerged, cover the pot, and bring to a gentle simmer over medium low heat.
Simmer covered for 50 to 65 minutes until rice and meat are cooked through and flavors are melded, checking once to ensure there is enough liquid and adding a splash of water or stock if needed.
Taste the cooking liquid and adjust seasoning with more salt, pepper, or lemon juice as desired; remove the plate used to weight the rolls and discard any loose cabbage pieces.
Serve warm, spooning some of the tomato garlic and mint scented cooking sauce over the rolls, and sprinkle with extra chopped parsley and toasted pine nuts if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.