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Stuffed Cabbage (Malfoof)

Cabbage leaves stuffed with rice, onions, garlic, ground meat and spices then simmered in delicious garlic and lemon broth. A hearty and soul-warming dish that hits the spot!
5 from 3 votes
Prep Time 1 hr 45 mins
Cook Time 18 mins
Course Main Course
Cuisine Mediterranean


Pressure Cooker (Optional but recommended)


  • 2 cabbage heads

Cabbage Stuffing

  • lbs ground meat
  • 2 cups short-grain rice
  • 2 onions minced
  • 10-15 cloves garlic minced
  • 2 teaspoons seven spices
  • 1 tablespoon sumac
  • ¼ cup oil
  • salt to taste
  • ¼ teaspoon citric acid
  • 2 teaspoons black pepper


  • ¼ cup oil
  • 4 cups warm water
  • 6 cloves garlic crushed
  • 2 bouillon cubes
  • 2 lemons juiced
  • 1 teaspoon black pepper
  • 1 teaspoon seven spices


  • Place the cabbage head in boiling water for 20 minutes or so, until it becomes tender and leaves start to slightly fall off.  Don’t over boil since leaves will become too soft to roll.
  • At the root of the cabbage cut deep with a knife around in square form.  After cutting well, pull the root out with a fork. This can be done before or after.
  • Drain cabbage and begin to separate leaf by leaf.  With a knife cut horizontally the tip of each leaf that is hard to smooth out surface and leaf becomes foldable.
  • Mix all ingredients under “cabbage stuffing”.  You can add more salt to taste. I usually taste the mix (I don’t swallow it) then fix salt to your liking.
  • Put about 2 tablespoons of the rice mix in one whole leaf or half the leaf, fold in from the right then the left of leaf and begin to roll.  Line up the rolled cabbage in pressure cooker or a large pot.
  • Mix all ingredients under “sauce”, then pour over rolled cabbage in pressure cooker pot.  Set pressure cooker to 16 minutes. 
  • Once done, you can taste it, adjust any taste in the sauce if needed.  Drain most of the water out by placing a plate over the cabbage inside the pot. Enjoy with black pepper and a squeeze of lemon.
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