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An easy one pan meal that everyone will enjoy, this unstuffed cabbage is easily scooped onto a plate. Chopped cabbage mixed with ground beef and rice.

Unstuffed Cabbage-Malfoof

This Unstuffed Cabbage-Malfoof recipe combines all the delicious flavors of stuffed cabbage rolls with a lot less time and effort.
5 from 6 votes
Prep Time 30 mins
Cook Time 30 mins
Course dinner, Main Course
Cuisine Middle Eastern


  • 2 cabbage heads
  • 2 pounds ground beef
  • 2 cups short or medium grain rice
  • 2 onions cubed
  • 10-15 garlic minced
  • 2 tablespoons seven spices or all spice
  • 2 tablespoons sumac
  • 2 teaspoons black pepper
  • 1 tablespoon salt
  • ½ cup olive oil
  • 3 lemon juice

The Broth

  • 6 cups warm water
  • 3 bouillon cubes
  • 1 tablespoon seven spices or all spice
  • 1 tablespoon garlic powder
  • 1 tablespoon salt


The Stuffing

  • Boil 2 heads of cabbage until they get soft (about 30-40 minutes). Once done, strain then cut around the root of the cabbage.  Cut cabbage in half then cut in slices vertically then horizontally to chop into cubes. 
  • In the large pot you will be cooking in, mix the rice, ground meat, cubed onions,  seven spices, sumac, minced garlic, salt, black pepper, oil and lemon.  Then add the cubed cabbage and mix well.
  • Pour the broth mixture over, mix over high heat for a good 5 minutes. Cover then simmer for 30 minutes. 

The Broth

  • In a large bowl, mix the ingredients, set aside. 


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.
Tried this recipe?Let us know how it was!