Malfouf (Lebanese Cabbage Rolls)
This Malfouf recipe, also known as Lebanese Cabbage Rolls, is cabbage leaves filled with spiced ground meat in a vibrant tomato-lemon sauce.
Servings: 4 Servings
Calories: 288kcal
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
Calories: 288kcal | Carbohydrates: 29g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1328mg | Potassium: 1575mg | Fiber: 9g | Sugar: 15g | Vitamin A: 2076IU | Vitamin C: 121mg | Calcium: 161mg | Iron: 4mg
