Tender cabbage leaves filled with a savory meat filling
Malfouf is the kind of home-cooked dish that turns humble ingredients into something special. Soft cabbage leaves hold a savory rice-and-meat filling, while a tangy tomato broth brings everything together. It takes a little time to roll the cabbage, but the ingredients are simple, the technique is approachable, and the result is a comforting one-pot meal.
Why you’ll love this recipe.
A complete, comforting dish: Rice and meat cook together inside the cabbage rolls.
Simple pantry seasonings: Curry powder, chicken bouillon, tomato paste, and lemon do the heavy lifting.
A bright, savory broth: Tomato and lemon balance the richness of the filling.
Flexible filling: Use ground beef, lamb, or chicken.
Great for sharing: Arrange the rolls snugly in a pot and bring the whole dish to the table.
A little about Malfouf
Malfouf means “cabbage” in Arabic and is the name commonly used for Lebanese and other Levantine cabbage rolls. Traditionally, the leaves are filled with a mixture of rice, meat, and seasonings, then rolled tightly and simmered until tender.
Recipes vary from family to family. Garlic, lemon, and tomato are common flavor companions, while the filling and seasoning can differ. This version is a practical home-style interpretation, using curry powder alongside the meat, rice, and lemony tomato broth for its own distinctive flavor.
Ingredient spotlight.
Cabbage: Choose a large head with leaves that can be separated without tearing. Blanching softens them and makes rolling easier.
Ground beef: Gives the filling a rich, savory flavor. Ground lamb is a delicious alternative, and ground chicken works too.
Rice: The uncooked rice cooks inside the rolls, absorbing the meat juices and broth. Rinse and drain it first.
Curry powder: Adds a warm, aromatic seasoning to this particular version. It’s a personal twist rather than a defining ingredient in every traditional Malfouf recipe.
Tomatoes and garlic: Minced together, they add moisture and flavor throughout the filling.
Tomato paste and lemon juice: The paste gives the broth body and depth, while lemon provides the bright, tangy finish that makes the dish so satisfying.
Easy ingredient swaps.
Ground meat: Beef, lamb, or chicken all work. Beef and lamb give a richer flavor; chicken is milder.
Cabbage: Green or white cabbage is best because its leaves are large and flexible.
Curry powder: Use your favorite mild curry powder. Different blends vary in strength, so adjust to taste.
Fresh tomatoes: If needed, substitute about ½ cup finely chopped canned tomatoes, drained.
Chicken bouillon: Vegetable bouillon can work, or use additional salt to taste. Bouillon brands vary in saltiness, so season carefully.
Butter: Replace the melted butter with olive oil if you prefer a dairy-free filling.
Beginner tips for success.
Release the leaves gradually. As the outer leaves soften, carefully cut around the base of each leaf near the core and peel it away. Return the cabbage to the water as needed.
Trim the thick vein. Cutting each leaf in half along both sides of the thick center vein makes the pieces easier to roll.
Don't overfill. One tablespoon of filling per cabbage piece is a good starting point. Leave enough room for the rice to expand.
Roll snugly, not tightly. The rolls should hold together but still have a little room for the rice to cook.
Arrange them seam-side down. Place the rolls close together so they don't unravel during simmering.
Keep the pot covered. A steady, gentle simmer helps cook the rice without drying out the cabbage.
Check before serving. Open one roll to confirm the rice is tender and the meat is fully cooked. If needed, add a little hot water and continue simmering.
What to serve with this Malfouf.
Malfouf is already a filling combination of meat, rice, and vegetables, so you don't need much alongside it.
Fresh parsley and lemon wedges: Bring extra freshness to the finished dish.
Cucumber and tomato salad: A crisp, refreshing contrast to the warm cabbage rolls.
Plain yogurt or cucumber yogurt: A cool accompaniment if you enjoy a creamy element.
Warm pita bread: Useful for soaking up the tomato broth.
Make it a complete meal.
Serve a generous portion of Malfouf in a shallow bowl with plenty of tomato broth. Finish with fresh parsley and an extra squeeze of lemon, then add a simple cucumber-tomato salad on the side. The rice and meat inside the rolls make this a satisfying meal without needing another starch.
Malfouf - Lebanese Cabbage Rolls
Make Lebanese-inspired Malfouf cabbage rolls filled with spiced meat and rice, simmered in a tangy tomato-lemon broth. A comforting one-pot meal.
Ingredients
- 1 large head of cabbage
- ½ lb ground beef, lamb, or chicken
- 1 cup rice, rinsed and drained
- 1 small onion
- 6 garlic cloves
- 2 tomatoes
- 1 tbsp curry powder
- 1 tsp chicken bouillon powder
- 1 tsp salt
- 1 tbsp olive oil
- 2 tbsp melted butter
- 2 tbsp tomato paste
- 1 tsp curry powder
- 1 tsp chicken bouillon powder
- 2 tsp salt, or to taste
- Juice of 1 lemon
- 5 cups boiling water
- 1 small onion, thinly sliced
- 1 tbsp olive oil
- Fresh parsley, for serving
- Extra lemon juice, to taste
Instructions
- Soften the cabbage leaves. Bring a large pot of water to a boil. Carefully lower the cabbage into the water using a large fork or sturdy tongs. As the outer leaves soften, use a sharp knife to cut around the base near the core and gently release each leaf. Continue until you have enough large leaves for rolling.
- Prepare the leaves. Place each leaf on a cutting board. Cut along both sides of the thick central vein to divide the leaf into two pieces. Set aside.
- Prepare the filling vegetables. Add the onion, garlic, and tomatoes to a food processor. Pulse until finely minced, stopping before the mixture becomes completely liquid.
- Mix the filling. In a bowl, combine the ground meat, rinsed rice, curry powder, chicken bouillon, salt, minced vegetable mixture, olive oil, and melted butter. Mix until evenly combined.
- Roll the cabbage. Place half a cabbage leaf on your cutting board. Add about 1 tablespoon of filling near the thicker end. Fold the sides inward and roll toward the thinner end to form a snug cylinder. Repeat with the remaining leaves and filling.
- Prepare the broth. In a separate bowl, whisk together the tomato paste, curry powder, chicken bouillon, salt, lemon juice, and boiling water until the tomato paste dissolves.
- Prepare the pot. Spread the sliced onion over the bottom of a large pot with 1 tablespoon olive oil. Arrange the cabbage rolls snugly in layers, placing them seam-side down.
- Add the broth. Pour the tomato broth over the rolls. Cover the pot and bring the liquid to a boil.
- Simmer until tender. Reduce the heat to medium-low and simmer, covered, for 45–60 minutes. Check that the cabbage is fork-tender, the rice is fully cooked, and the meat has reached a safe internal temperature of 160°F (71°C) for ground beef or lamb, or 165°F (74°C) for ground chicken. Add a little hot water if the pot becomes too dry before the rice is cooked.
- Finish and serve. Let the rolls settle for a few minutes. Serve warm with some of the tomato broth spooned over them, fresh parsley, and an extra squeeze of lemon.
Notes
- The number of rolls depends on the size of the cabbage leaves and how much filling you use.
- The broth should surround the rolls sufficiently to help the rice cook. If your pot is wide, you may need to adjust the amount of liquid.
- Taste the broth before adding all the salt; the chicken bouillon can already be quite salty.
- Lemon is an important part of the flavor. Serve extra at the table so everyone can adjust the tanginess to their liking.
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