Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, stuffed cabbage leaf rolls - warak malfoof mehshi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Malfouf mahshi, stuffed cabbage with meat and rice, it can be done with vegetables instead of meat and for vegans that would be a yummy meal. Squeeze the stuffed cabbage rolls after rolling them. Try this authentic Lebanese styled Stuffed Cabbage Rolls - also known as Malfouf - with step-by-step easy To stuff and roll the cabbage leaves, lay a cabbage leaf flat on a cutting board, scoop out. Stuffed Cabbage Leaves is a traditional Lebanese recipe which involves stuffing cabbage leaves with minced/ground meat, rice If you are a fan of stuffed grape leaves or Dolma, you ought try this stuffed cabbage rolls recipe.
Stuffed cabbage leaf rolls - Warak malfoof mehshi is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Stuffed cabbage leaf rolls - Warak malfoof mehshi is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook stuffed cabbage leaf rolls - warak malfoof mehshi using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed cabbage leaf rolls - Warak malfoof mehshi:
- Make ready 1 kg cabbage, leaves separated
- Make ready 1 teaspoon cumin
- Get - For the stuffing:
- Take 300 g coarsely ground beef
- Take 1 1/2 cups white rice
- Prepare 4 tablespoons vegetable oil
- Make ready 1/2 teaspoon cinnamon
- Make ready 1/2 teaspoon pepper
- Prepare 1 teaspoon salt
- Get 8 tablespoons lemon juice
- Make ready Sauce:
- Make ready 5 cloves garlic, crushed
- Get 1 teaspoon dried mint
- Get 1 teaspoon salt
Stuffed cabbage rolls (malfouf or mahshi malfouf) is not only one of these dishes, it is one of the most flavored and delicious options At least from my taste buds point of view. The Arabic name of cabbage is "malfouf", however this word originally means wrapped. My mahshi malfouf, which translates literally as "stuffed cabbage," is a classic Lebanese dish that will entice even the strictest cabbage cynic out there. To make malfouf mahshi, cabbage leaves are stuffed with warm, spiced lamb and rice, then simmered in.
Instructions to make Stuffed cabbage leaf rolls - Warak malfoof mehshi:
- Boil 1 liter of water in a pan then add the cabbage leaves and the cumin. Cook for 3 min until leaves become tender. Remove them slowly, one at a time and place on a plate for cooling.
- Remove the stems of the boiled leaves and cut the leaves into squares.
- To prepare the stuffing: mix together the ground beef, rice, 3 tablespoons of vegetable oil, cinnamon, pepper and salt. Combine well.
- Place 2 teaspoons of the stuffing in the middle of each square cabbage leaf in a straight line. Roll the leaf over the stuffing while making sure to tuck in the ends so that the stuffing does not spill out.
- In a deep saucepan, add 1 tablespoon of vegetable oil. Layer the stuffed cabbage leaves inside the pan, making sure that they are arranged tightly one next to the other. Cover with water.
- In a bowl, mix the sauce ingredients together and pour them over the cabbage rolls.
- Place a plate, face inwards, on top of the contents to weigh them down while cooking.
- Cover the saucepan and cook the cabbage leaves over low heat for around 35 min or until the rice and meat are cooked. Turn off the heat and remove the plate.
- Serve the cabbage rolls in a serving dish displayed in layers.
My mahshi malfouf, which translates literally as "stuffed cabbage," is a classic Lebanese dish that will entice even the strictest cabbage cynic out there. To make malfouf mahshi, cabbage leaves are stuffed with warm, spiced lamb and rice, then simmered in. Stuffed cabbage rolls make a delicious dish for the colder months! In the Middle East they are often eaten garnished with pomegranate molasses, with some roast meat on the side. Some people like to eat them as they are.
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