Malfouf (Stuffed Cabbage)

Malfouf or Stuffed Cabbage is most definitely a labour of love, but all worth it in the end. Great when feeding a crowd, and makes for excellent leftovers!

Serves : 6 – 8
Prep Time : 15 – 20 MINUTES
Cooking Time : 2 HOURS

Ingredients

Green Cabbage – 1 Large Head, washed and leaves separated

Calrose Rice – 2 Cups

Minced Lamb – 500g

Salt – to taste

Arabic 7 spice – 1 1/2 tsp

Safflower – 2 tsp

Cumin – 2 tsp

Water – NULL

Tamarind Paste – 2 tbsp

Chicken Stock Cube – 1, crumbled

Garlic – 5 Cloves, 3 sliced and 2 crushed

Lemon – 2, juiced

Dried Mint – 1/4 Cup

Method

– Boil the cabbage leaves for a few seconds, then transfer to an ice bath to stop the cooking process. Place on a rack or paper towel and set aside.

– Mix the rice, minced lamb, oil, safflower, cumin, salt and the mixed spices in a large bowl. Using your hands, stuff the cabbage leaves, tightly rolling and sealing.

– Line the bottom of a large pot with some of the cabbage leaves to avoid any sticking. Line with the stuffed cabbages and fill with water, up to 3/4 of the pot’s depth.

– Add the tamarind paste and stock cube. Season with salt, and add the lemon juice and sliced garlic.

– Weigh everything down with a plate. Bring to a boil, then reduce to a simmer and let cook for 1 1/2 – 2 hours.

– About 30 minutes before you take off the heat, add the crushed garlic and dried mint.

– Decant the water as much as you can, then transfer to a platter and serve.

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