Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, malfouf mehcheh - stuffed cabbage rolls. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Malfouf Mehcheh - stuffed cabbage rolls is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Malfouf Mehcheh - stuffed cabbage rolls is something that I’ve loved my whole life. They’re fine and they look wonderful.
It's also called "Mih-sheh Malfouf" which means stuffed cabbage. If you are a fan of my Stuffed Grape Leaves Recipe, you should try these Stuffed Cabbage Rolls. The recipe uses the same stuffing, but with cabbage leaves instead.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook malfouf mehcheh - stuffed cabbage rolls using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Malfouf Mehcheh - stuffed cabbage rolls:
- Get 1 big cabbage (~2kg)
- Get 350 g minced beef
- Make ready 1 cup rice
- Prepare 4 lemons freshly squeezed
- Get 3 heads garlic (yes heads not cloves!)
- Prepare 1 teaspoon mixed spices (commonly called Lebanese 7 spices - but you can improvise)
- Get 3 tablespoons olive oil
- Make ready to taste Salt
Prepare leaves by removing one at a time and cutting out. The cabbage leaves need to be tender, the rice used in the stuffing needs to be medium-grain rice and the seasoning needs to permeate the dish to avoid blandness. Stuffed with a meat and rice combo or a coarse-grain bulgur and split chick-peas for a vegan version. Place the cabbage cigars one by one in the pot; place a small plate on top of the cigars to hold them in place if desired.
Steps to make Malfouf Mehcheh - stuffed cabbage rolls:
- Boil the cabbage to soften the leaves and carefully separate the leaves from the core.
- On the side, mix the minced beef with the washed & rinsed rice, spices & salt
- When the leaves are ready, meaning you can roll them gently without them breaking, take them out of the boiling pot. Add the mixture like in the photo and start rolling the cabbage slowly.
- Place the rolls side by side in a pot and in between place the peeled cloves of garlic. Keep going until all cabbage leaves and the meat are used or pot is full ;)
- Fry some garlic with olive oil and a squeeze of 🍋. When they get golden color add them to the pot
- Add the lemon juice to the pot as well and add water until all rolls are covered up. Place a "heavy" plate on the pot, bring them to boil (high temperature)
- Turn the heat down and let them simmer slowly for ~45min or more if needed (cabbage should not be crunchy by then)
- Serve hot. I serve it with plain yogurt (or greek) and a squeeze of lemon.
- Sahtein! Hope you like it!
Place the remaining garlic cloves (peeled but whole) in-between the cabbage rolls. Add the meat stock, the lemon juice and the rest of the olive oil as well. From the simplest of meals to more sophisticated recipes and techniques, Everyday Gourmet will inspire you to get more out of your kitchen. Meat-filled cabbage rolls are the most widely eaten of all the stuffed vegetables. Lebanese Stuffed Cabbage Rolls Malfouf Mehshe, a traditional Lebanese dish, these garlic and lemon cabbage rolls make a delicious and hearty meal.
So that is going to wrap this up for this special food malfouf mehcheh - stuffed cabbage rolls recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
