Saturday, September 5, 2009

Malfouf (Stuffed-Cabbage)

Can you guess what we have having for dinner?

Medium Cabbage
1 ½ cups ground beef
1 small to medium diced onion
1 cup long grain rice
Garlic, you need few whole garlic cloves peeled and some minced.

2 to 3 teaspoons of any or all of the following spices: Cumin, Allspice, Cinnamon, Curry Salt and Black Pepper. You can use any other favorites you like.
3 tablespoons Olive Oil
1 cup Lemon juice
1 cup water or as needed


Preparing Rice.
Wash and drain rice. Let set for a bit in warm water.
Mix up the ground beef, onions and rice; add olive oil and spices and set aside.

Preparing the Cabbage
Prepare your cabbage leaves by separating the leaves from the cabbage head.
Cut away stems. You can save them and use them at the bottom of the pot.
Boil the leaves a few at a time in boiling salted water until they are soft enough to roll.

Making the Leaves
Bring out your rice now
Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape –just like grape leaves. Do not over stuff fbecause the rice will expand. Press together firmly.
In the pot, place layer of the saved stems. Place the whole garlic heads in between the rolled Malfouf rows. Sprinkle with salt, and cumin in your rows.

Time about an hour to an hour and a half.
Once you are finished rolling up the leaves. Add water and lemon juice to your taste, boil then simmer for an hour to an hour and a half.

Once the rice and the leaves are well cooked, serve in a platter.
Add more lemon juice if you like.

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