Stuffed White Cabbage Rolls (Mahshi Malfouf)

Stuffed cabbage rolls are a beloved main dish that embodies the warmth and richness of Arab cuisine.

They consist of tender cabbage leaves filled with a fragrant mixture of rice, herbs, and optionally minced meat, all simmered slowly in a tangy tomato and lemon sauce.

Perfect for family gatherings or special occasions, this dish from Nadormagazine brings the comforting flavors of home straight to your table.

⏱️ Cooking Time

120 minutes

👨‍👩‍👧 Serves

5 people

Ingredients

For the Filling

• Short-grain rice: 1 cup (washed and drained)

• Onion: 1 medium (finely chopped)

• Parsley: ½ cup (chopped)

• Dill: ¼ cup (chopped)

• Cilantro: ¼ cup (chopped)

• Mint: ¼ cup (chopped)

• Tomatoes: 2 medium (grated)

• Vegetable oil or olive oil: 2 tablespoons

• Salt: 1 teaspoon

• Black pepper: ½ teaspoon

• Mixed spices: ½ teaspoon

• Cinnamon: a pinch

For the Cooking Sauce

• Chicken or beef broth: 2 cups

• Tomato sauce: ¼ cup

• Lemon juice: juice of 1 lemon

• Garlic: 5 cloves (sliced)

• Salt: to taste

Other Ingredients

• White cabbage: 1 medium head

• Hot water: as needed for boiling

• Salt: 1 teaspoon

Instructions

1. Prepare the cabbage:
   Cut the core out of the cabbage. Boil the whole head in a large pot of salted water for 5–7 minutes, until the outer leaves start to soften.
   Remove and separate the leaves carefully with a fork.

2. Make the filling:
   In a large bowl, combine the rice, onion, parsley, dill, cilantro, mint, grated tomatoes, oil, and all the spices. Mix well.

3. Assemble the rolls:
   Trim the thick stem from each cabbage leaf.
   Place about 1 teaspoon of filling in the center of each leaf, fold in the sides, and roll tightly.
   Avoid overstuffing — the rice will expand as it cooks.
   Repeat with the remaining leaves.

4. Arrange in the pot:
   Line the bottom of a deep pot with a few cabbage leaves.
   Arrange the stuffed rolls neatly in layers, placing garlic slices between the layers.

5. Add the sauce:
   In a bowl, mix the broth, tomato sauce, lemon juice, and salt.
   Pour the mixture evenly over the stuffed rolls.
   Place a small plate or lid on top to keep them from unrolling during cooking.

6. Cook:
   Bring to a boil over high heat, then reduce to very low heat.
   Simmer gently for 1 to 1½ hours, or until the rice is fully cooked and the cabbage leaves are tender.

7. Serve:
   Let the pot rest for a few minutes before serving.
   Serve warm, drizzled with some of the flavorful tomato-lemon broth.