Stuffed Cabbage Rolls (Malfouf Mahshi)

stuffed-cabbage pinit

One of the famous dishes in Lebanon is stuffed cabbage, especially in the winter. Cabbage is a delicious winter vegetable that is rich in vitamins. The benefits of stuffed cabbage are many, a fat solvent, a liver cleanser, and one of the best diet foods that help get rid of acne.

Nutritionist’s notes

  1. Cabbage is one of the vegetables belonging to the cruciferous family that contains a special compound called indole. Studies have revealed that it protects against breast cancer.
  2. In the filling, replace white rice with bulgur, because it is rich in dietary fiber that protects against constipation and contributes to a feeling of satiety.
  3. Choose red meat without the night because the night contains a high level of saturated fats that cause narrowing of the arteries
  4. Squeeze the lemon on the plate after it ripens, as lemon juice is rich in vitamin C.
  5. Put some boiled cabbage leaves aside for a bowl of cabbage salad with garlic and lemon.
  6. It is preferable not to eat too much cabbage if you suffer from Irritable Bowel Syndrome, because it increases abdominal gas and bloating.

Also read: 5 Best Grape Leaves Recipe With Various Fillings

Stuffed Cabbage Rolls (Malfouf Mahshi)

Difficulty: Intermediate Prep Time 30 min Cook Time 50 min Total Time 1 hr 20 mins Servings: 10

Stuffed Cabbage Rolls (Malfouf Mahshi) Ingredient


  1. Put the cabbage leaves in a pot of boiling water with a pinch of salt.

  2. Let the water boil and the leaves soften a little.

  3. Take the leaves out of the water and let them cool.

  4. To prepare the filling: In a bowl, put the meat, rice, salt, cumin, mixed spices and oil and mix with your hands.

  5. Remove the tough end of the cabbage and place it in the bottom of a saucepan with a few leaves for a protective coating.

  6. Lay a sheet of cabbage out on a work surface and place a tablespoon of the filling on the bottom large portion.

  7. Roll the paper around itself while pressing the filling.

  8. Arrange the cabbage leaves in the pot, and put the garlic cloves between them.

  9. Pour lemon juice and distribute dried mint.

  10. Pour enough water to cover the leaves.

  11. Place a plate as a weight over the leaves to stack them well and leave the mixture to boil over a high heat.

  12. After boiling, reduce the heat and let the mixture continue to mature for about 40 minutes, then it's ready to serve.

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