This Malfouf Mahshi (Lebanese Stuffed Cabbage Rolls) by Zaatar and Zaytoun comes together in about 45 minutes and is made all in one pot, making it a easy weeknight dinner that your family will love! You can switch up the filling ingredients to suit your taste or get creative and use it as a “clean out the fridge” meal to use up leftovers trust me, it’s that versatile and delicious!
Ingredient Breakdown
- Cabbage
- Ground Meat
- Rice
- Tomato Sauce
- Spices
- Onion and Garlic
- Olive Oil
- Salt and Pepper
Let’s Get Cooking!
Prep the Cabbage (10 minutes) Start by bringing a large pot of water to boil. Carefully remove the core from your cabbage and gently peel off about 12 leaves. Boil the leaves for about 3 minutes until they’re pliable. This helps soften them so you can roll them without tearing. Once done, transfer to a bowl of ice water to stop the cooking process, and set aside.
Make the Filling (15 minutes) In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add chopped onions and sauté until translucent, about 4-5 minutes. Then, toss in the garlic and cook until fragrant, just about 30 seconds will do! Now, add your ground meat to the pan and cook until browned, scraping up those yummy bits off the bottom.
Add in the Rice (5 minutes) Once the meat is browned, stir in the rice, spices (cumin, cinnamon, and allspice), and a pinch of salt and pepper. Mix it all together and cook for about 2-3 minutes before adding half of the tomato sauce. This will infuse all those flavors into the rice. Cook for about 5 minutes, stirring occasionally, until everything is well-combined.
Roll the Cabbage (10 minutes) Now for the fun part! Lay a cabbage leaf flat and spoon about 2 tablespoons of the filling at the stem end. Fold the sides over the filling and roll tightly until you reach the top. Repeat this process with the remaining leaves and filling.
Cook the Rolls (15 minutes) In a large Dutch oven or heavy pot, pour the remaining tomato sauce and a bit of water (to cover the bottom). Place the stuffed cabbage rolls seam-side down in the pot. Cover tightly and let everything simmer for about 30 minutes on low heat. The smell will be out of this world, just wait and see!
Serve & Enjoy (5 minutes) Once those stunning Malfouf Mahshi rolls are done, serve with a drizzle of olive oil and a sprinkle of fresh parsley, if you’d like. You can enjoy it with a side of yogurt for a creamy, cooling contrast, as my family loves to do!
Why I Love This Recipe
This is my go-to recipe when I want something truly satisfying that feels like a hug on a plate! I’m a real sucker for anything that’s stuffed, there’s just something so comforting about biting into perfectly cooked cabbage wrapped around flavorful filling. The best part is that it’s so adaptable! You can use whatever you have on hand, making it a fridge-cleaning dream come true. My family asks for this dish a lot, and honestly, what’s not to love?
If you loved this Malfouf Mahshi, be sure to check out my One-Pan Lebanese Kafta, my Lebanese Lemon Garlic Chicken, or my Arabic Chicken and Rice Kabsa recipes for more delicious Middle Eastern flavors!
What Makes This Recipe Special
Quick & Easy
This recipe comes together in under 45 minutes, making it perfect for busy weeknights. You’ll spend less time slaving away in the kitchen and more time enjoying dinner with your family!
One-Pot Wonder
Seriously, who doesn’t love a dish that comes together all in one pot? Minimal cleanup is always a bonus. Just one pot to wash!
Budget-Friendly
It uses affordable, everyday ingredients that you’ll likely have in your pantry already or can find easily at the grocery store.
Make-Ahead Friendly
You can easily prepare these rolls a day ahead and simply reheat them when you’re ready to serve. Perfect for meal prep or make-ahead meals!
Comfort Food
Loaded with tons of flavor and warmth, these stuffed cabbage rolls are the definition of comfort food. Your family will love the fusion of rich meat and aromatic spices rolled into the delicious cabbage!
Serving and Storage Tips
Serving Suggestions
Malfouf Mahshi pairs wonderfully with a fresh, cool yogurt sauce, a side of pita bread, or even a refreshing salad. I like to serve it with a simple cucumber and tomato salad drizzled with olive oil and lemon juice to balance out the flavors!
Storage
These rolls can be kept in the refrigerator for up to 4 days in an airtight container. To slow down spoilage, make sure the dish is cooled completely before storing in the fridge.
Reheating Instructions
When you’re ready to enjoy your leftovers, the best method to reheat is on the stovetop: place them in a pan with a splash of water and cover, cooking on low heat until warmed through. You can also microwave them, but stir them halfway through to ensure even heating!
Freezer Friendly
Yes! You can freeze these rolls before cooking them. Just wrap each roll in plastic wrap before placing them in a freezer bag. They’ll last for up to 3 months. To cook, just thaw in the fridge overnight and proceed with the cooking instructions above.
Don’t forget: food is all about bringing people together! I hope you’ll gather your loved ones to enjoy this delightful Lebanese dish. Happy cooking, friends! Follow us on Pinterest for daily meal inspiration!
Malfouf Mahshi
Ingredients
Method
- Bring a large pot of water to boil. Remove the core from the cabbage and peel off about 12 leaves. Boil the leaves for about 3 minutes until pliable. Transfer to a bowl of ice water to stop the cooking process, and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground meat and cook until browned.
- Stir in the rice, spices, and a pinch of salt and pepper. Cook for about 2-3 minutes before adding half of the tomato sauce. Cook for about 5 minutes, stirring occasionally, until well-combined.
- Lay a cabbage leaf flat, spoon about 2 tablespoons of the filling at the stem end, fold the sides over, and roll tightly. Repeat with the remaining leaves and filling.
- In a large Dutch oven, pour the remaining tomato sauce and a bit of water. Place the stuffed cabbage rolls seam-side down, cover tightly, and let simmer for about 30 minutes on low heat.
- Serve with a drizzle of olive oil and a sprinkle of fresh parsley, if desired.