Malfouf (Lebanese Cabbage Rolls)
These beautiful stuffed cabbage rolls or Malfouf, are my delicious spin on a traditional Lebanese dish!
Ingredients
- 1 Head Cabbage
- 1 Pound Ground Chicken
- 1 White Onion
- 1/4 Cup Lemon Juice
- 1/4 Cup Coconut Milk any alternative milk works!
- 6 Ounces Tomato Paste
- 8 Cloves Garlic
- 1 Bunch Parsley
- 1 Teaspoon All Spice
- 1/2 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1/2 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 3/4 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!