These Lebanese Cabbage Rolls, also known as Malfouf, are cabbage leaves filled with spiced ground meat in a vibrant tomato-lemon sauce.
As a gluten-free cook, Mediterranean cuisine is one of my favorites to create, and this malfouf recipe is one I've perfected. The secret is learning how to balance the spices to achieve the classic flavor of traditional malfouf.
A Quick Look At The Recipe
- Total Time: 40 minutes
- Recipe Difficulty: Easy
- Cooking Method: Boiling, sautéing & baking
- Main Ingredients: Cabbage, ground chicken, tomato paste, lemon
- Dietary Info: Gluten-free, dairy-free
- Serves: 4 (8-12 rolls)
- Calories: 288 per serving
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These turned out great. Used ground lamb!
- kim
This Malfouf recipe is packed with the same warm, comforting spices as classic Lebanese cabbage rolls. It's flavorful, cozy, and the kind of dish you crave.
If you love Mediterranean flavors like this, you have to try my labneh recipe, lentil tabbouleh, or warm marinated olives.
Why You'll Love This Recipe
- 40 Minute Recipe: Faster than traditional Lebanese stuffed cabbage.
- Crispy Texture: High-heat baking creates golden, caramelized edges.
- One-Dish Meal: Complete with protein, vegetables, & bright flavors.
- Customizable: Use beef, turkey, lamb, or plant-based proteins.
- Naturally Gluten-Free: No modifications needed.
- Meal Prep Friendly: Assemble in advance and bake when ready.
Key Ingredients
- Green Cabbage: Choose a head with tightly packed, pliable leaves. Boiling softens the ribs, making the leaves easy to roll without tearing.
- Ground Chicken: A lean protein that absorbs the spices beautifully.
- Tomato Paste: Provides concentrated flavor to the sauce.
- Fresh Lemon Juice: Brightens the dish and balances the richness. Always use fresh juice; bottled juice lacks the flavor.
- Allspice & Cloves: These warming spices are signature in Lebanese cabbage rolls.
- Fresh Parsley: Adds herbal freshness and color. Flat-leaf parsley has more flavor than curly varieties.
- Garlic: Eight cloves might seem like a lot, but they mellow when blended into the sauce!
Substitutions & Variations
- Protein & Filling Substitutions: Swap the ground chicken for turkey, lamb, or ground beef. Coconut milk can be replaced with unsweetened plant milk, cashew cream, or Greek yogurt.
- Herbs & Spices: Fresh parsley can be substituted with cilantro. If you don't have allspice, it can be made with equal parts cinnamon, nutmeg, and black pepper.
- Spicy Variation: For heat, add 1 teaspoon Aleppo pepper or ½ teaspoon cayenne to the filling and finish with harissa.
- Traditional Malfouf: Use ground lamb and stir in ½ cup uncooked short-grain rice into the filling before rolling for classic texture and flavor.
- Vegan Version: Replace the protein with 2 cups of cooked brown lentils and 1 cup of cooked quinoa. You could also use tufo crumbles.
- Instant Pot Method: Layer the rolls in the Instant Pot, pour the sauce over, and cook on high pressure for 8 minutes. Allow natural release for the best texture.
How To Make Lebanese Cabbage Rolls
- Step 1: Fill a medium pot with water and bring to a rolling boil. Submerge the entire cabbage head and boil for 10 minutes until the leaves soften and lighten in color. This makes the leaves pliable for rolling without tearing.
- Step 2: While the cabbage boils, dice the white onion and roughly chop the parsley. Heat a large skillet over medium heat and add the ground chicken with half the onion and half the parsley. Sauté for 6-8 minutes, breaking up the meat with a wooden spoon until fully cooked through.
- Step 3: Add the remaining onion, parsley, lemon juice, coconut milk, tomato paste, garlic, allspice, salt, black pepper, and cloves to a blender. Blend on high for 30-45 seconds until completely smooth with no garlic chunks visible. Pour three-quarters of the blended sauce over the cooked chicken in the skillet. Stir thoroughly until the meat is completely coated, then remove from the heat.
- Step 4: Once boiled, drain the cabbage and let it cool for 2-3 minutes. Using a sharp knife, cut around the core at the base to release the leaves. Gently separate 8-12 large leaves. Save the smaller inner leaves for soup or another use.
- Step 5: Preheat your oven to 450°F. Lightly oil a 9x13-inch baking dish. Place one cabbage leaf flat with the thick stem end closest to you. Add 3-4 tablespoons of filling to the center. Fold the stem end over the filling, fold in both sides like a burrito, then roll tightly toward the leaf tip. Place seam-side down in the prepared dish. Repeat with the remaining leaves and filling.
- Step 6: Spoon the remaining sauce evenly over all the rolls. Sprinkle with additional chopped parsley. Bake uncovered for 18-20 minutes until the tops are golden brown and the edges begin to caramelize. Let the malfouf rest for 5 minutes before serving. This allows the sauce to thicken slightly. Serve your Lebanese cabbage rolls with a dollop of labneh or Greek yogurt.
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Expert Tips
- Choose Large Outer Leaves: The biggest leaves are easier to roll and hold more filling.
- Don't Overcook the Cabbage: 10 minutes of boiling is enough. Overcooked leaves become mushy and tear easily during rolling.
- Roll Tightly: Loose rolls fall apart during baking. Apply gentle pressure while rolling to keep the filling compact.
- Rest Before Serving: The 5-minute rest allows the internal temperature of the meat to even out and the sauce to cling to the malfouf.
- Test Doneness: The Lebanese cabbage rolls are ready when the cabbage edges brown and crisp. If they're still pale, add 3-5 more minutes of bake time.
Pairing Ideas
Malfouf is one of those dishes that's delicious as a meal but works just as well as an appetizer! I love serving it alongside my Mediterranean salmon, cucumber beet salad, or even with a plate of roasted veggies and a scoop of my beet hummus!
Malfouf Frequently Asked Questions
Malfouf is a traditional Lebanese dish of tender cabbage leaves wrapped around spiced ground meat, then simmered in a tomato-lemon sauce.
Malfouf is found in both Syrian and Lebanese cuisines with slight regional variations. Lebanese versions often feature more lemon and allspice, while Syrian preparations may include pomegranate molasses or different meat blends.
The Lebanese name is Malfouf or sometimes "Malfoof." It comes from the Arabic root word meaning "to wrap" or "to roll," describing the preparation method of malfouf.
Green cabbage is traditional and best for Malfouf because its large, sturdy leaves hold up to boiling and baking. Savoy cabbage works as a tender alternative, but avoid red cabbage; it's too tough, and the color bleeds.
The sauce combines tomato paste, fresh lemon juice, garlic, and warm spices like allspice and cloves. Some versions add pomegranate molasses or sumac for extra tang. This recipe includes coconut milk for creaminess, though traditional versions sometimes use just tomato and lemon.
More Mediterranean Recipes I Love
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📖 Recipe
Malfouf (Lebanese Cabbage Rolls)
Ingredients
- 1 Head Cabbage
- 1 Pound Ground Chicken
- 1 White Onion
- ¼ Cup Lemon Juice fresh
- ¼ Cup Canned Coconut Milk
- 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
- Fill a medium pot with water and bring to a rolling boil. Submerge the entire cabbage head and boil for 10 minutes until the leaves soften and lighten in color. This makes the leaves pliable for rolling without cracking.
- While the cabbage boils, dice the white onion and roughly chop the parsley. Heat a large skillet over medium heat and add the ground chicken with half the onion and half the parsley. Sauté for 6-8 minutes, breaking up the meat with a wooden spoon until fully cooked through.
- Add the remaining onion, parsley, lemon juice, coconut milk, tomato paste, garlic, allspice, salt, black pepper, and cloves to a blender. Blend on high for 30-45 seconds until completely smooth with no garlic chunks visible. Pour three-quarters of the blended sauce over the cooked chicken in the skillet. Stir thoroughly until the meat is completely coated, then remove from the heat.
- Once boiled, drain the cabbage and let it cool for 2-3 minutes. Using a sharp knife, cut around the core at the base to release the leaves. Gently separate 8-12 large leaves. Save the smaller inner leaves for soup or another use.
- Preheat your oven to 450°F. Lightly oil a 9x13-inch baking dish. Place one cabbage leaf flat with the thick stem end closest to you. Add 3-4 tablespoons of filling to the center. Fold the stem end over the filling, fold in both sides like a burrito, then roll tightly toward the leaf tip. Place seam-side down in the prepared dish. Repeat with the remaining leaves and filling.
- Spoon the remaining sauce evenly over all the rolls. Sprinkle with additional chopped parsley. Bake uncovered for 18-20 minutes until the tops are golden brown and the edges begin to caramelize. Let the malfouf rest for 5 minutes before serving. This allows the sauce to thicken slightly. Serve with a dollop of labneh or Greek yogurt.
Notes
- Choose Large Outer Leaves: The biggest leaves are easier to roll and hold more filling. Save small inner leaves for salads or stir-fries.
- Don't Overcook the Cabbage: 10 minutes of boiling is enough. Overcooked leaves become mushy and tear easily during rolling.
- Roll Tightly: Loose rolls fall apart during baking. Apply gentle pressure while rolling to keep the filling compact.
- Rest Before Serving: The 5-minute rest allows the internal temperature to even out and the sauce to cling to the rolls.
- Test Doneness: The rolls are ready when the cabbage edges brown and crisp. If they're still pale, add 3-5 more minutes.
Nutrition
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Kim A says
These turned out great. Used ground lamb!