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Tuesday, March 13, 2007

Malfouf Stuffed Cabbage - Malfouf Recipe

Malfouf Stuffed Cabbage - Malfouf Recipe
Mahshi Malfouf - Stuffed Cabbage is an Arabic main dish. Preparation wise, it’s almost the same as Rolled Grape Leaves recipe. Enjoy the delicious taste of stuffed cabbage.

  • 1 1/2 cups short grain rice
  • 1lb (1/2 kg) minced meat or lamb
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon each pepper,cinnamon
  1. Remove the core from the cabbage and separate the leaves.
  2. Blanche the leaves - a few at a time - and remove from the water quickly. Drain.
  3. Flatten the central veins of the leaves, discarding them if they are too tough to roll. Cut the large leaves into halves and leave the small ones whole.
  4. Prepare the stuffing and stuff and roll as directed in "Stuffed grape vine leaves in oil".
  5. In a saucepan, place a layer of blanched unstuffed cabbage leaves, 1/4 cup of ghee and the garlic cloves.
  6. Arrange the stuffed leaves on top of the garlic cloves and cover with a plate turned upside-down to keep them in place.
  7. Cover the stuffed leaves with boiling water and place the saucepan over medium heat until the water comes to the boil.
  8. Reduce the heat add lemon juice, and cook until the water evaporates (one hour). Turn the stuffed leaves onto a platter and serve with yoghurt.
More Malfouf Recipes
Malfouf (Stuffed Cabbage) video...


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