AuthorbaidooneIn the Levant, namely Syria, Lebanon, Palestine, and Jordan (Arab-Speaking Regions), cabbage rolls are called محشي ملفوف Malfoof mahshi. Traditionally the cabbage rolls consist of meat and rice but have vegetarian variants oftentimes cooked as part of a Lenten menu. Local traditions vary between cooking the rolls in a tomato sauce or in a lemon brine.
If you are a fan of stuffed grape leaves or Dolma, you should try this stuffed cabbage rolls recipe.
This dish can be served hot or cold, with fresh yoghurt or a squeeze of lemon juice. Be sure to select a flat, round cabbage: it will have fewer crinkled leaves that can be difficult to roll.
Remove the core of the cabbage, cutting as deep as possible into the cabbage. With the hollow center down, submerge the cabbage in a large saucepan of boiling water. Remove individual leaves as they soften and break away and place in a colander to drain. Set aside a few leaves to line the pan.
Spread the remaining leaves on a chopping board and cut in half lengthways, removing the centre stalk. Cut in half again, widthways, trimming to shape the leaves into 8 cm x 11 cm rectangles - don't worry if not all the leaves are evenly sized.
To make the filling, combine all the filling ingredients in a bowl and mix together well. Take 1 heaped teaspoon of the filling and pile it along the top of the quartered cabbage leaf, allowing a little space on both sides, then roll (there is no need to fold in the edges). Squeeze the roll firmly in the palm of your hand to remove any excess water. Repeat until all the filling is used.
Line the base of a medium-sized heavy-based saucepan with the reserved cabbage leaves. Pack the rolls close together in the pan, but do not press down or pack them too firmly. When a layer is completed, sprinkle with a little garlic and tomato and 1 teaspoon of the dried mint (there should be three layers). Repeat until all the rolls are in the pan.
Pour lemon juice over the rolls and add enough water to cover. Place a heatproof plate over the rolls to prevent them from breaking apart while cooking. Cover and bring to the boil over the high heat, then reduce the heat to low and cook, covered, for 1 1.5 hours (until the cabbage is fully cooked and is no longer crunchy - time may vary, however you should be left with a bit of sauce on the bottom don't let it dry up).
Serve hot with a squeeze of lemon juice, or garnish with chopped tomato and garlic, if desired.
Note: You may end up with tiny leaves that can't be rolled or with other fragments from the cabbage head. Don't throw them away. You can make a nice spicy saute of cabbage and onions called "Marshousheh" which is a Saute of Cabbage and Cracked Wheat.
Ingredients
Directions
Remove the core of the cabbage, cutting as deep as possible into the cabbage. With the hollow center down, submerge the cabbage in a large saucepan of boiling water. Remove individual leaves as they soften and break away and place in a colander to drain. Set aside a few leaves to line the pan.
Spread the remaining leaves on a chopping board and cut in half lengthways, removing the centre stalk. Cut in half again, widthways, trimming to shape the leaves into 8 cm x 11 cm rectangles - don't worry if not all the leaves are evenly sized.
To make the filling, combine all the filling ingredients in a bowl and mix together well. Take 1 heaped teaspoon of the filling and pile it along the top of the quartered cabbage leaf, allowing a little space on both sides, then roll (there is no need to fold in the edges). Squeeze the roll firmly in the palm of your hand to remove any excess water. Repeat until all the filling is used.
Line the base of a medium-sized heavy-based saucepan with the reserved cabbage leaves. Pack the rolls close together in the pan, but do not press down or pack them too firmly. When a layer is completed, sprinkle with a little garlic and tomato and 1 teaspoon of the dried mint (there should be three layers). Repeat until all the rolls are in the pan.
Pour lemon juice over the rolls and add enough water to cover. Place a heatproof plate over the rolls to prevent them from breaking apart while cooking. Cover and bring to the boil over the high heat, then reduce the heat to low and cook, covered, for 1 1.5 hours (until the cabbage is fully cooked and is no longer crunchy - time may vary, however you should be left with a bit of sauce on the bottom don't let it dry up).
Serve hot with a squeeze of lemon juice, or garnish with chopped tomato and garlic, if desired.
Note: You may end up with tiny leaves that can't be rolled or with other fragments from the cabbage head. Don't throw them away. You can make a nice spicy saute of cabbage and onions called "Marshousheh" which is a Saute of Cabbage and Cracked Wheat.