Lamb Cabbage Rolls (Malfouf)
Prep time
Cook time
Total time
In this hearty dish, cabbage leaves are stuffed with a seasoned lamb and rice mixture and cooked in a mild garlic tomato sauce.
Recipe type: Meaty Mediterranean Lunches
Serves: 24 rolls
  • 1 large head green cabbage
  • 1 cup long-grain rice, rinsed
  • 1 lb. ground lamb
  • 4 TB. minced garlic
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 4 cups plain tomato sauce
  • 2 cups water
  • 1 tsp. dried mint
  1. Using a knife, cut around core of cabbage and remove core. Place head of cabbage, core side down, in a large pot. Cover with water, and cook over high heat for 30 minutes. Drain, cool cabbage, and separate leaves. You need 24 leaves.
  2. In a large bowl, combine long-grain rice, lamb, 1 tablespoon minced garlic, 1 teaspoon salt, and [1/2] teaspoon black pepper.
  3. In a 2-quart pot, combine tomato sauce, water, remaining 3 tablespoons garlic, mint, remaining 1 teaspoon salt, and remaining [1/2] teaspoon black pepper.
  4. Lay each cabbage leaf flat, spoon 2 tablespoons filling on each leaf, and roll. Layer rolls in a large pot, pour sauce into the pot, cover, and cook over medium-low heat for 1 hour.
  5. Let rolls rest for 20 minutes before serving warm with Greek yogurt.
Tasty Tip
If the cabbage leaves are too large, you can cut them in half when making these cabbage rolls.
Nutrition Information
Serving size: 2 rolls Calories: 141 Fat: 5g Saturated fat: 2g Carbohydrates: 15g Sodium: 856mg Fiber: 4g Protein: 9g Cholesterol: 25mg



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