Unstuffed Cabbage-Malfoof
This Unstuffed Cabbage-Malfoof recipe combines all the delicious flavors of stuffed cabbage rolls with a lot less time and effort.
Servings: 10 servings
Ingredients
- 1 Cabbage head large
- 1 pound Ground beef
- ½ teaspoon Seven spices
- 1 cup Short grain rice
- 2 medium Onions cubed
Broth
- ½ cup Olive oil + 2 tablespoons
- 3 cups Warm water
- 3 tablespoons Lemon juice
- ¾ tablespoon Seven spices or all spice
- 10 Garlic cloves minced
- 1 tablespoon Sumac
- 1 teaspoon Garlic powder
- ½ teaspoon Black pepper
- 1 tablespoon salt or to taste
- 2 Bouillon cubes Optional, highly recommended
Instructions
The Stuffing
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onions and cook for about 3 minutes, then add the ground beef and cook for 5 minutes, or until fully browned.
- Once cooked mix in ½ teaspoon seven spices and a little sprinkle salt.
- Place in a large pot, large enough where you can mix all the ingredients.
- Slice a whole head of cabbage into thick vertical slices, cutting around the root as you go. Then cut the slices crosswise into cubes. Use the cabbage raw—no need to boil. Add to the pot.
- Now add the washed and drained rice.
- Pour in the broth. Bring to a boil over high heat, then cover and simmer 30–35 minutes. The rice may seem very moist at first, but it will absorb the liquid as it sits, this is perfect.
The Broth
- In a large bowl, mix the broth ingredients until the bouillon cubes have dissolved.
Notes
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.