Casseroles > Middle Eastern Recipes > Malfouf >
Malfouf
Lebanese Cabbage Rolls
1 large head of cabbage
Water
1 C rice
1 LB ground beef or lamb
Salt & black pepper to taste
3 TBS minced garlic
1 can (32 oz.) tomato sauce
2 tsp. dried mint
1/3 C lemon juice
Cut out core of cabbage head; place cabbage core-side down in a large cooking pot. Cover with water and cook over medium heat for about twenty to thirty minutes. Drain and cover with cold water; set aside and allow cabbage to cool before handling. Cook rice according to package directions; set aside. In a large skillet, combine ground beef or lamb, salt and black pepper to taste and garlic; cook and stir until meat is browned. Drain. In a bowl, combine cooked meat mixture and rice. Separate cabbage leaves and allow to drain on paper towels. Layer two cabbage leaves on the bottom of a large baking dish. On a flat surface, fill a cabbage leaf with meat-rice mixture and a tablespoon of tomato sauce. Roll cabbage leaf to enclose filling; tuck in ends to seal. Repeat with remaining cabbage leaves and filling mixture. Arrange cabbage rolls in the baking dish; pour lemon juice over the top and sprinkle with dried mint. Bake in a 350-degree F oven for about forty minutes; allow to cool slightly before serving.
Suggestions: Serve cabbage rolls with pita bread or plain yogurt and lemon slices.
*Malfouf image (C) Nina Baydoun (2012). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
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