Stuffed Cabbage Rolls (Malfouf)
Stuffed Cabbage Rolls (Malfouf)
Ingredients
For the Cabbage
- 1 green cabbage, large head
For the Filling
- 1 1/2 cups uncooked medium grain rice, washed
- 1 pound plant-based ground protein
- 1 yellow onion, large, grated
- 2 ripe tomatoes, medium, grated
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 4 cloves garlic, grated
- 2 tablespoons lemon juice, from 1/2 lemon
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon allspice
- 1/4 cup olive oil
- 2 tablespoons pomegranate molasses
For the Sauce
- 6 ounces tomato paste
- 3 cups water
- 2 tablespoons lemon juice
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Carefully place the whole head of cabbage into the boiling water. Boil for 10-15 minutes, or until the outer leaves begin to soften and can be easily peeled off.
⏱️ 15 min•🌡️ 212
- 3
Remove the cabbage from the water and let it cool slightly. Once cool enough to handle, carefully cut out the core of the cabbage. Gently peel off individual softened cabbage leaves. Trim the thick, tough vein at the base of each cabbage leaf to make them pliable for rolling. Set aside.
⏱️ 15 min
- 4
In a large mixing bowl, combine the washed rice, plant-based ground protein, grated onion, grated tomatoes, chopped cilantro, chopped parsley, grated garlic, lemon juice, salt, black pepper, paprika, garlic powder, and allspice. Add the olive oil and pomegranate molasses. Mix all ingredients thoroughly by hand until well combined and uniform.
⏱️ 15 min
- 5
To make the sauce, whisk together the tomato paste, water, lemon juice, granulated sugar, salt, and black pepper in a medium bowl until smooth.
⏱️ 5 min
- 6
Lay a trimmed cabbage leaf flat. Place about 1 1/2 to 2 tablespoons of the filling near the stem end of the leaf. Fold in the sides of the leaf over the filling, then roll tightly from the stem end upwards to create a compact roll. Repeat with the remaining cabbage leaves and filling.
⏱️ 20 min
- 7
Arrange the stuffed cabbage rolls snugly in a deep skillet or Dutch oven, starting from the outer edge and spiraling inwards. Ensure the seam-side of each roll is facing down to prevent unrolling during cooking.
⏱️ 10 min
- 8
Pour the prepared sweet and sour tomatoey sauce evenly over the arranged cabbage rolls, ensuring they are well-covered. If needed, add a little more water to ensure the rolls are almost submerged.
⏱️ 5 min
- 9
Cover the skillet with a layer of parchment paper directly touching the surface of the rolls, then cover tightly with aluminum foil. This helps to steam the rolls and keep them moist.
⏱️ 2 min
- 10
Bake in the preheated oven for 1 hour and 45 minutes to 2 hours, or until the rice is tender and the cabbage is very soft. Remove the foil and parchment paper for the last 15-20 minutes of baking if you prefer a slightly browned top.
⏱️ 120 min•🌡️ 375
- 11
Carefully remove from the oven and let rest for 10 minutes before serving. Serve hot.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Cabbage Rolls (Malfouf)
Ingredients
For the Cabbage
- 1 green cabbage, large head
For the Filling
- 1 1/2 cups uncooked medium grain rice, washed
- 1 pound plant-based ground protein
- 1 yellow onion, large, grated
- 2 ripe tomatoes, medium, grated
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 4 cloves garlic, grated
- 2 tablespoons lemon juice, from 1/2 lemon
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon allspice
- 1/4 cup olive oil
- 2 tablespoons pomegranate molasses
For the Sauce
- 6 ounces tomato paste
- 3 cups water
- 2 tablespoons lemon juice
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Carefully place the whole head of cabbage into the boiling water. Boil for 10-15 minutes, or until the outer leaves begin to soften and can be easily peeled off.
⏱️ 15 min•🌡️ 212 - 3
Remove the cabbage from the water and let it cool slightly. Once cool enough to handle, carefully cut out the core of the cabbage. Gently peel off individual softened cabbage leaves. Trim the thick, tough vein at the base of each cabbage leaf to make them pliable for rolling. Set aside.
⏱️ 15 min - 4
In a large mixing bowl, combine the washed rice, plant-based ground protein, grated onion, grated tomatoes, chopped cilantro, chopped parsley, grated garlic, lemon juice, salt, black pepper, paprika, garlic powder, and allspice. Add the olive oil and pomegranate molasses. Mix all ingredients thoroughly by hand until well combined and uniform.
⏱️ 15 min - 5
To make the sauce, whisk together the tomato paste, water, lemon juice, granulated sugar, salt, and black pepper in a medium bowl until smooth.
⏱️ 5 min - 6
Lay a trimmed cabbage leaf flat. Place about 1 1/2 to 2 tablespoons of the filling near the stem end of the leaf. Fold in the sides of the leaf over the filling, then roll tightly from the stem end upwards to create a compact roll. Repeat with the remaining cabbage leaves and filling.
⏱️ 20 min - 7
Arrange the stuffed cabbage rolls snugly in a deep skillet or Dutch oven, starting from the outer edge and spiraling inwards. Ensure the seam-side of each roll is facing down to prevent unrolling during cooking.
⏱️ 10 min - 8
Pour the prepared sweet and sour tomatoey sauce evenly over the arranged cabbage rolls, ensuring they are well-covered. If needed, add a little more water to ensure the rolls are almost submerged.
⏱️ 5 min - 9
Cover the skillet with a layer of parchment paper directly touching the surface of the rolls, then cover tightly with aluminum foil. This helps to steam the rolls and keep them moist.
⏱️ 2 min - 10
Bake in the preheated oven for 1 hour and 45 minutes to 2 hours, or until the rice is tender and the cabbage is very soft. Remove the foil and parchment paper for the last 15-20 minutes of baking if you prefer a slightly browned top.
⏱️ 120 min•🌡️ 375 - 11
Carefully remove from the oven and let rest for 10 minutes before serving. Serve hot.
⏱️ 10 min