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Malfouf - Stuffed Cabbage

Malfouf, Middle Eastern cabbage rolls are one of my favorite foods, like, ever. The tangy, lemony, garlicky, rolls are so delicious. They are a bit time consuming to make but well worth it. I find they are best if you have a group to help you make them. It makes it more fun and less work for one individual. 
1 head cabbage 3/4 lb. ground beef 1 1/4 c. rice 1/2 tsp. granulated garlic 3 heads of garlic, sliced 4 - 6 lemons 1 tsp. salt 3/4 tsp. baharat 6 c. chicken broth 2 Tbsp. olive oil
Cover the rice with water and allow to soak for at least 30 minutes. 
Meanwhile bring a large pot or water to a boil. Cut a deep cut in the base of the cabbage all around the core. Place the head of cabbage, core side up, in the pot of boiling water. Leave to cook for 15 minutes. Remove the outer leaves as they soften leaving the head of cabbage in the pot to keep cooking the interior leaves. Place the leaves on a plate to cool. 
Drain the rice and mix with the ground beef, granulated garlic, salt, and baharat.…

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