Unstuffed Cabbage-Malfoof
This Unstuffed Cabbage-Malfoof recipe combines all the delicious flavors of stuffed cabbage rolls with a lot less time and effort.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: dinner, Main Course
Cuisine: Middle Eastern
Keyword: deconstructed cabbage rolls, Inside-out cabbage rolls, lazy cabbage recipe, unstuffed cabbage, unstuffed malfoof recipe
Servings: 10 servings
Author: Lama
- 1 cabbage heads large
- 1 pound ground beef
- 1 cups short grain rice
- 2 onions cubed
- 10 garlic minced
- ¾ tablespoon seven spices or all spice
- 1 tablespoon sumac
- ½ teaspoon black pepper
- 1 tablespoon salt or to taste
- ½ cup olive oil + 2 tablespoons
- 3 tablespoons lemon juice
- 1 teaspoon garlic powder
The Broth
- 6 cups warm water
- 3 bouillon cubes
The Stuffing
Boil 1 head of cabbage for 30-40 minutes or until the leaves get soft . Once done, strain then cut around the root of the cabbage then remove the root. Cut cabbage in half then cut in slices vertically then horizontally to chop into cubes.
In a separate large pot (easier to mix ingredients) add 2 tablespoons of olive oil on medium heat. Add the onions to cook for about 3 minutes then add the ground beef and continue to cook for about 5 minutes or until meat is cooked.
Now add the washed and drained rice, seven spices, sumac, minced garlic, salt, black pepper, ½ cup olive oil oil and the lemon juice. Then add the cubed cabbage and mix well.
Pour the broth mixture over. Taste the broth and adjust salt to your liking. Mix well while on high heat and the broth has come to a boil. Cover then simmer for 30 -35 minutes. (You will notice that the rice will be moist when the meal is finished, that is perfect and how it should be served).
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can prepare the cabbage in advance and store it in the fridge.
Substitutes: For best results, follow the recipe as is because it is measured perfectly. However here are some few substitutions:
- You can use ground lamb instead of ground beef.
- Avoid using brown rice because it takes longer time in cooking.
- You can cut the recipe in half.
Calories: 323kcal | Carbohydrates: 25g | Protein: 11g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 1042mg | Potassium: 351mg | Fiber: 3g | Sugar: 4g | Vitamin A: 91IU | Vitamin C: 38mg | Calcium: 62mg | Iron: 2mg