Malfouf - Stuffed Cabbage

Discover the delicious taste of Lebanese Style Malfouf with this easy-to-follow recipe. Featuring stuffed cabbage leaves filled with seasoned minced lamb and rice, cooked to perfection with aromatic spices and served with creamy yoghurt, this traditional dish is perfect for a flavourful and satisfying meal.
Ingredients
Cabbage:
1 large savoy cabbage
Boiled water
2 tsp salt
Stuffing:
2 cups short grain rice
500g minced lamb or beef
1-2 tomatoes, finely diced
1 1/2 tsp Lebanese baharat
1/2 tsp pepper
1/2 tbsp salt
1 tbsp ghee
1 tbsp tomato paste
Additional Ingredients:
5-6 lamb neck pieces or chops (to line the bottom of the pot)
250g fresh tomatoes (cherry or large tomatoes)
1 tbsp ghee
1 bulb garlic, separated into cloves, peeled & sliced
1 bulb garlic, separated into cloves, peeled & finely chopped
3 tsp dry mint
Cooking Liquid:
1 litre vegetable stock
2 tbsp pomegranate molasses
1 tbsp tomato paste
Zest of 1 lemon
Juice of 2 lemons
1 tsp salt
For Serving:
Extra fresh lemon juice
Plain yogurt
Method
Prepare the Cabbage:
Separate the cabbage leaves and blanch them in boiling water until softened. Remove the stalks and set aside to cool and drain.
Make the Stuffing:
In a large bowl, mix together the rice, minced meat, tomatoes, Lebanese baharat, pepper, salt, ghee and tomato paste.
Stuff the Cabbage Leaves:
Fill each cabbage leaf generously with the stuffing mixture and roll tightly to encase the filling.
Prepare the lamb pieces:
Season the lamb pieces generously with freshly ground salt and pepper and drizzle both sides with olive oil. In a hot fry pan, seal all sides of the lamb pieces. No need to cook through. Set aside.
Using the same frypan, wipe away any excess fat and melt 1 tablespoon of ghee over medium heat. Add in the chopped garlic cloves and sauté until slightly golden, then toss through the dried mint. Remove and set aside.
Assemble the Dish:
Place the reserved cabbage stalks (roughly chopped) in the bottom of the pot. Add a few of the tomato pieces and scatter a few of the garlic slices.
Scatter the sautéed garlic & mint and lamb neck pieces over the cabbage rolls.
Arrange the stuffed cabbage rolls seam side down on top of the stalks. Repeat until you have layered all stuffed cabbage rolls, tomatoes and garlic.
Pour in cooking liquid, lemon juice and zest to immerse the rolls. Place a large enough plate on top of the cabbage rolls to keep them in place.
Cook the Malfouf:
Bring the pot to a boil, then reduce the heat to low.
Cover and simmer for approximately 1 1/2 hours.
Finish and Serve:
Finish the dish with a squeeze of fresh lemon juice while still hot.
Serve with creamy plain yogurt on the side.
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