Stuffed Cabbage Rolls With Meat and Rice – Malfouf Recipe

Stuffed Cabbage Rolls With Meat and Rice – Malfouf Recipe

In the event that you are an enthusiast of stuffed grape leaves or Dolma, you should attempt this stuffed cabbage moves formula. In Arabic it's called "Malfouf" which has a double significance of "cabbage" and also "moved." It's additionally called "Mih-sheh Malfouf" which implies stuffed cabbage.

Creator: Mama's Lebanese Kitchen

Formula compose: Entree, Middle Eastern

Planning time: 70 mins

Cook time: 90 mins

Add up to time: 2 hours 40 mins

A dolma-like formula including cabbage leaves loaded down with ground meat, rice, flavors, and cooked in a lemony garlicky sauce.

Fixings

1 Cabbage head (4 lbs)

¾th lb of lean ground hamburger (~ 350 grams)

1 measure of rice, flushed, dried

3 heads of garlic, crisply peeled

4 lemons, crisply pressed

1-2 teaspoons of 7 flavors

3 table spoons of olive oil

Salt to taste

Guidelines
A 4 lbs cabbage head should yield around 30-35 moved cabbage leaves relying upon how huge the leaves are.

Peel and dispose of the external leaves of the cabbage.

Pit out the extensive come from the base of the cabbage as in the photograph above. This will enable the leaves to get isolated less demanding.

To isolate the leaves, stew the whole cabbage head in an expansive pot of bubbling water for 5-10 minutes while precisely turning it over to guarantee presentation to the majority of its sides.

As the leaves extricate, bind the cabbage inside the pot with one fork, and with another fork gradually peel away the abandons in a steady progression. Do this gradually and deliberately so you don't hurt yourself with bubbling water, and to likewise guarantee that leaves are entire and not torn.

Place the cabbage leaves in a colander as you peel them. If it's not too much trouble take note of that in the event that you endeavor to peel leaves of a crude cabbage they'll likely break and tear.

Once you've isolated all leaves, endeavor to move maybe a couple of them to check whether they are sufficiently delicate. If not, and on the off chance that they tear or break, set them back in the bubbling water pot and cook them for an additional 5 minutes.

Blend the ground meat with the rice, 1 to 2 teaspoons of Lebanese 7-flavors (or Allspice) to taste and in addition ½ teaspoon of salt to taste. Blend them well and put aside.

Lay each cabbage leaf independently on a cutting board, cut out the stem if it's too thick. Spread 1 to 2 table spoons of meat stuffing along the edge of the leaf , then move it gradually and firmly finished the meat the distance.

Line up the stuffed rolls painstakingly in a wide/profound cooking pot one by the other in a reduced way until you've finished a layer which you will decorate with a couple of hacked cloves of garlic. Place the moves with the greenest leaves on the base of the pot since they require more warmth/longer to cook.

Move every one of the leaves and place them in the pot in this way while putting garlic cloves in the middle of the layers. You may wind up with 2 to 4 layers of rolls, contingent upon how wide the cooking pot is.

In a skillet, saute 10-15 cloves of newly minced or pulverized garlic (one head) with 3 table spoons of olive oil and a press of lemon juice until the point when they begin to turn light dark colored at that point dump the whole substance over the cooking pot.

Press 4 lemons, blend them with some water, and ½ to 1 teaspoon of salt (to taste), at that point add them to the cooking pot. The sauce should cover the rolls and if not, include more water until the point that it does.

Deliberately shake/tilt the cooking pot sideways a couple of times to guarantee the sauce leaks through all over the place and that the fricasseed garlic additionally blends well with the sauce (or you can blend them ahead of time).

Place a substantial plate inside the pot, over the moves, cover the pot, and turn on the stove on high warmth for around 5-10 minutes until the point that they bubble, at which time you swing warmth to low and let them stew gradually for 1 to 1.5 hours (until the point when the cabbage is completely cooked and is not any more crunchy - time may shift, in any case you ought to be left with a touch of sauce on the base don't give it a chance to become scarce).

Serve hot with a discretionary side of plain Greek yogurt and a discretionary crush of lemon juice.

Notes

Note: You may wind up with little leaves that can't be rolled or with different sections from the cabbage head. Try not to discard them. You can make a decent zesty saute of cabbage and onions called "Marshousheh" which is a Saute of Cabbage and Cracked Wheat.