Malfouf Mahshi (ملفوف محشي) — Lebanese Stuffed Cabbage Rolls in Lemon-Garlic Broth

• 1200 ggreen cabbage (1 medium head)
• 3000 mlwater (for blanching)
• 12 gfine salt (for blanching water)
• 240 gshort-grain rice (rinsed until water runs mostly clear)
• 350 gground beef (85–90% lean)
• 150 gyellow onion (finely minced)
• 18 ggarlic (about 6 cloves, finely grated)
• 2 tspground allspice
• 0.5 tspground cinnamon
• 1 tspblack pepper
• 1 tbsptomato paste (optional, for deeper color)
• 120 mllemon juice (freshly squeezed)
• 30 mlolive oil
• 1 tspdried mint (optional)
• 150 gcabbage core and small torn leaves (to protect rolls from scorching)

Instructions

1. 1

   Prepare the cabbage for rolling by removing the outer tough leaves and trimming the base around the core. Bring 3000 ml water to a steady boil with 12 g salt, then lower the cabbage in and blanch 3–5 minutes, loosening leaves as they soften. Lift leaves out as they become pliable and cool them on a tray so they stop cooking and stay easy to roll.

2. 2

   Trim each cabbage leaf for neat rolls by shaving down the thick center rib with a small knife. Cut very large leaves in half along the rib to create two workable pieces, and reserve any torn leaves for lining the pot. Pat the leaves dry so the filling adheres and the rolls seal more easily.

3. 3

   Make the filling by combining the rinsed rice, ground beef, minced onion, 18 g grated garlic, allspice, cinnamon, black pepper, and 6 g salt in a bowl. Mix thoroughly with your hand until evenly distributed, then stir in 1 tbsp tomato paste if using for a richer color. Let the mixture rest 5 minutes so the rice hydrates slightly and the seasoning mellows.

4. 4

   Roll the malfouf by placing a leaf glossy-side down and adding 20–25 g of filling in a thin log near the base. Fold the sides inward and roll tightly into a small cigar shape, keeping the roll snug but not overstuffed so the rice has room to expand. Repeat until all filling is used, and keep the rolls seam-side down to prevent opening.

5. 5

   Line a heavy pot with 150 g reserved cabbage core and torn leaves to protect the rolls and add sweetness to the broth. Arrange the cabbage rolls in tight layers, seam-side down, packing them closely so they do not unravel during simmering. Add a heatproof plate on top as a weight to keep the rolls submerged and neatly shaped.

6. 6

   Whisk the cooking broth by combining 900 ml hot water, 120 ml lemon juice, 12 g crushed garlic, 30 ml olive oil, 4 g salt, and 1 tsp dried mint if using. Pour the liquid down the side of the pot so you do not disturb the layers, aiming for the broth to just cover the rolls by about 1 cm. Bring to a gentle boil over medium heat, then immediately reduce to low so the simmer stays calm and steady.

7. 7

   Simmer covered for 55–65 minutes, checking once halfway to ensure the liquid is still just covering the rolls. Avoid vigorous boiling because it can split the cabbage and cloud the broth, so keep only small bubbles at the edges. The rolls are done when the rice is tender and the cabbage is silky, and the broth has reduced slightly.

8. 8

   Rest the pot off the heat for 10 minutes so the rolls firm up and absorb a final bit of lemon-garlic flavor. Remove the plate carefully, then transfer rolls to a platter and spoon a measured amount of broth over the top for shine. Serve hot with extra broth on the side so each portion stays juicy and bright.