This is my beautiful and delicious Malfouf (Lebanese Cabbage Rolls) recipe, a unique twist on the traditional Lebanese dish that my mom always makes. These savory cabbage rolls feature a crispier shell and a flavorful filling infused with a rich sauce. Unlike the typical version where the cabbage rolls are cooked in sauce, I've incorporated the sauce directly into the filling, creating a savory delight! This Lebanese Cabbage Rolls recipe offers an unforgettable combination of textures and flavors, and I'm excited to share it with you. I hope you love this crispy, flavorful version of Malfouf as much as I do!
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How To Make Malfouf (Lebanese Cabbage Rolls)
This Malfouf (Lebanese Cabbage Rolls) recipe is perfect for busy weeknights because it's quick and easy to prepare. With straightforward ingredients like cabbage, ground chicken, onions, parsley, and a simple homemade sauce, you can whip up this delicious dish without spending hours in the kitchen. Enjoy a taste of Lebanese cuisine in no time!
Ingredients
- 1 Head Cabbage
- 1 Pound Ground Chicken
- 1 White Onion
- ¼ Cup Lemon Juice
- ¼ Cup Coconut Milk any alternative milk works!
- 6 Ounces Tomato Paste
- 8 Cloves Garlic
- 1 Bunch Parsley
- 1 Teaspoon All Spice
- ½ Teaspoon Salt
- 1 Teaspoon Black Pepper
- ½ Teaspoon Cloves
Check out the recipe video on Instagram!
Boil the Cabbage
Begin by boiling the cabbage. Choose a pot large enough to fit the entire cabbage head. Place the cabbage in the pot, fill with water until fully submerged, and boil for about 10 minutes. This softens the cabbage leaves, making them easier to work with for your Lebanese Cabbage Rolls.
Prepare the Filling
While the cabbage is boiling, chop the white onion and parsley. In a pan, sauté half of the chopped white onion and parsley with ground chicken until the chicken is thoroughly cooked. This mixture will form the flavorful filling for your Malfouf.
Make the Sauce
In a blender or food processor, combine the remaining white onion, parsley, lemon juice, coconut milk, tomato paste, garlic, and spices. Blend until smooth to create a rich and aromatic sauce. Pour three-quarters of this sauce over the cooked chicken mixture and stir well. Remove from heat.
Preheat the Oven
Preheat your oven to 450℉ (232℃). This high temperature will help achieve the crispy texture of these unique Lebanese Cabbage Rolls.
Prepare the Cabbage Leaves
After boiling, the cabbage should be slightly softer and a bit discolored. Cut off the stalk holding the leaves together and gently separate the leaves. You will need 8-12 leaves, depending on their size, for your Malfouf.
[mailerlite_form form_id=8]Assemble the Cabbage Rolls
Lightly coat a baking dish with olive oil. Place a generous amount of the chicken filling in the center of each cabbage leaf. Roll halfway, tuck in the edges like a burrito, and continue rolling tightly. Place each roll in the baking dish with the seam side down to hold it together. Repeat until all filling is used, making approximately 8-12 cabbage rolls.
Bake and Serve
Spread the remaining sauce over the top of each cabbage roll and sprinkle with additional parsley. Bake at 450℉ (232℃) for about 20 minutes or until the tops are nicely browned. Enjoy your crispy Malfouf with a side of Greek yogurt or labneh for a truly delicious and authentic Lebanese meal.
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What is Malfouf (Lebanese Cabbage Rolls)?
Malfouf-the Lebanese cabbage roll!
Malfouf is a Lebanese dish that often gets overlooked! While you've probably made, tasted, or heard of dishes like falafel and shawarma, malfouf (or "cabbage" in Arabic) is a simple yet unbelievably flavorful & healthy dish!
Malfouf consists of cabbage leaves stuffed with a delectable mixture of ground meat and a perfect blend of spices. The way to prepare Malfouf is different from one region to another, The traditional recipe typically includes ground beef or lamb. I like to use ground chicken or turkey-but it's up to you and your preference!
The key to making the most tasty cabbage rolls is the balance of spices and texture! The cabbage leaves must be boiled in order to wrap the filling. The filling is a delectable blend of ground meat, onions, lemon, tomatoes, and an array of spices like allspice, garlic, parsley and black pepper-sautéd to perfection! If you're looking for an amazing non-stick pan-these are my favorite!
This is what elevates this dish to absolute deliciousness! After rolling the cabbage leaves around the filling, they are typically arranged in a pot or baking dish, covered with the sauce, and slow-cooked. This is where I took matters into my own hands! While I still love the traditional version-I prefer a slight crisp, rather than a steam to the cabbage!
Protein Options!
I use ground chicken when I make Malfouf, but there are plenty of other options!
Ground Lamb: Lamb is a classic choice for malfouf-it's a favorite for those who enjoy a slightly gamier taste. I also love using lamb!
Ground Beef: Ground beef is one of the most common meats to use in malfouf.
Ground Turkey: Similar to chicken, ground turkey will make a healthier version of malfouf. It's a great choice for those who prefer a more neutral and versatile meat option.
Vegetarian and Vegan Options: For those who prefer a meatless malfouf, you can use a combination of grains like rice or quinoa, mixed with vegetables, nuts, and various spices. This is also an incredible and flavorful option!
The choice of meat or meat substitute ultimately depends on your personal taste and preferences. Whether you use poultry or plant-based options, go for the traditional beef and lamb, malfouf remains a versatile dish that you can make with whatever protein you like. Whatever your preference, the delicious combination of flavors can't be beat!
Tips On Rolling the Cabbage
Rolling the cabbage for these Lebanese Cabbage Rolls is surprisingly easy! Take a cabbage leaf and place a spoonful of the delicious filling in the center. Start with the thicker side of the leaf for easier handling. Roll the leaf over the filling, tucking it under to secure it. Fold in the sides and continue rolling tightly to form a fat rectangle shape rather than a skinny burrito. Repeat this process with the remaining leaves and filling. As you place the cabbage rolls in the baking dish, the arrangement will hold them together nicely during baking, ensuring they stay intact and crisp.
How I Serve Malfouf
Malfouf (Lebanese Cabbage Rolls) are often enjoyed with a dollop of creamy yogurt or labneh. This adds a wonderful contrast to the savory flavors of the dish! Try my labneh recipe! I also love to use Cocojune's Labneh-so delicious!
Frequently Asked Questions
Malfouf, also known as Lebanese Cabbage Rolls, is a traditional Lebanese dish made by rolling cabbage leaves around a flavorful filling, typically made with ground meat, onions, and spices. The rolls are then baked or simmered in a savory sauce.
Yes, Malfouf is a healthy dish that features nutrient-rich cabbage leaves and a filling made with lean ground meat and fresh herbs. This recipe is also gluten-free and can be adapted to be dairy-free and low-carb.
Absolutely! To make vegetarian or vegan Malfouf, simply replace the ground chicken with a plant-based protein such as lentils, chickpeas, or a meat substitute.
Store leftover Malfouf in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.
Malfouf is delicious when served with a side of Greek yogurt or labneh, a fresh salad, or a side of rice. These accompaniments enhance the flavors and provide a well-rounded meal.
Green cabbage is the traditional choice for Malfouf due to its large, sturdy leaves that hold up well during rolling and baking. Napa cabbage or savoy cabbage are great alternatives.
To prevent the cabbage leaves from tearing, boil the whole cabbage for about 10 minutes to soften the leaves. This makes them more pliable and easier to roll without breaking.
Enjoy Your Malfouf (Lebanese Cabbage Rolls)!
I hope you enjoy making and savoring these delicious Malfouf (Lebanese Cabbage Rolls). This easy and quick recipe, with its straightforward ingredients and simple rolling technique, brings a taste of Lebanese cuisine to your kitchen. Whether you're cooking for family or friends, these crispy, flavorful cabbage rolls are sure to be a hit. Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy 🌿
📖 Recipe
Malfouf (Lebanese Cabbage Rolls)
Ingredients
- 1 Head Cabbage
- 1 Pound Ground Chicken
- 1 White Onion
- ¼ Cup Lemon Juice
- ¼ Cup Coconut Milk any alternative milk works!
- 6 Ounces Tomato Paste
- 8 Cloves Garlic
- 1 Bunch Parsley
- 1 Teaspoon All Spice
- ½ Teaspoon Salt
- 1 Teaspoon Black Pepper
- ½ Teaspoon Cloves
Instructions
- Start by boiling the cabbage. Take out a pot that can fit the entire cabbage inside. Set the cabbage in the pot, fill with water until the entire cabbage is covered, and boil for about 10 minutes.
- While the cabbage boils, chop the white onion and parsley. Add half of the chopped white onion and parsley to a pan with the ground chicken and sauté until the chicken is completely cooked through.
- In a blender or food processor-make the sauce. Combine the rest of the white onion, the parsley, lemon juice, coconut milk, tomato paste, garlic and spices. Blend until smooth.
- Pour ¾ of the sauce over the chicken and make sure it's completely coated.
- Preheat the oven to 450℉.
- After boiling, the cabbage should have changed slightly in color and become a bit softer. To remove the leaves from the head, cut off the stalk that's holding the leaves together and gently separate the leaf. You will need 8-12 leaves depending on the size!
- Get out a baking dish and coat it lightly in olive oil.
- Add the filling to the middle of the leaf, roll half way, tuck in the edges like a burrito and tightly roll the rest of the way. Set it in the baking dish to hold the seam together. Do this until all of the filling has been rolled.
- Spread the rest of the sauce on top of each roll & sprinkle more parsley over top.
- Bake at 450℉ for about 20 minutes or until the tops are nicely browned.
- Enjoy with greek yogurt or labneh! So good!
Nutrition
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Kim A says
These turned out great. Used ground lamb!