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a plate of stuffed malfouf rolls served with lemon wedges

Stuffed Cabbage Rolls

Fatimah
These cabbage rolls are cooked to perfection in a lemony sauce. They are stuffed with a soft and delicious filling of rice, chopped vegetables, and beef.
5 from 3 Ratings
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Lebanese, Mediterranean, Middle Eastern, Palestinian
Servings 4
Calories 448 kcal

Ingredients
  

  • 3 large cabbage heads
  • 3½ cups Calrose rice washed and soaked
  • 1 pound 80/20 ground beef
  • 2 medium Roma tomatoes finely chopped
  • 5 cloves garlic minced
  • 1 medium onion raw or sautéed in 3 tbsp olive oil, 1 tbsp butter, and 1 tsp cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon 7 spice
  • 1 teaspoon cumin
  • 1 teaspoon bullion powder
  • juice of 1 lemon
  • ½ teaspoon black pepper
  • ½ teaspoon salt

For the Final Topping

  • 8 cloves garlic
  • ¼ cup olive oil
  • 1 teaspoon cumin
  • 1½ teaspoons bullion powder
  • ½ teaspoon salt
  • 2 tablespoons lemon juice

Instructions
 

  • Chop all the vegetables finely.
  • Add them to the soaked and washed rice, then add the spices and beef and mix.
  • Boil the cabbage and let it cool.
  • Cut each piece into halves, removing the inner middle stem without throwing them away. Save them for later.
  • Add the filling, close one end of the roll, and roll like a burrito.
  • Add the stems you cut out to a large pot and layer all your rolled cabbage leaves on top of the chopped stems.
  • Add the final topping ingredients to a food processor and pulse until completely chopped into a thick sauce.
  • Drizzle the sauce over the rolled cabbage.
  • Fill the pot halfway with water to cover the rolls completely.
  • Let it come to a rolling boil for 5 minutes, simmer, then let it cool for 40-45 mins until completely done.
  • Serve with a generous squeeze of lemon and enjoy!

Notes

  • For a vegan version of this recipe, you can stuff the cabbage rolls with vegetarian stuffing. You can either remove the beef or use the same stuffing as that used in the vegan stuffed grape leaves recipe.
  • You can replace the lemony sauce or top with another sauce as tomato sauce or marinara sauce.
  • Try to be careful with tearing the cabbage leaves. While working with the leaves, it's better to remove the hard ridges in the middle of each cabbage leaf. 
  • You can prepare the stuffed cabbage rolls ahead like the night before, and then cook them the next day. If you choose to do so, don't add the topping at this point. Add it instantly at the time of cooking.
  • If you choose to sauté the onion (I HIGHLY recommend it for amazing flavor), finely dice it and sauté it then add it to the beef and rice mixture before continuing with the rest of the filling. 

Nutrition

Calories: 448kcalCarbohydrates: 9gProtein: 21gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 81mgSodium: 672mgPotassium: 505mgFiber: 1gSugar: 2gVitamin A: 422IUVitamin C: 12mgCalcium: 62mgIron: 3mg
Keyword cozy, Middle Eastern, Middle Eastern Cabbage Rolls
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