Lebanese Stuffed Cabbage Rolls (Malfouf)

These Lebanese stuffed cabbage rolls (malfouf) can be stuffed with rice and meat mixture for a hearty, wholesome, comforting dish. Plus, all you need for this easy stuffed cabbage recipe is a handful of ingredients – largely pantry staples – for a low-cost appetizer, entrée, or main!

If you’ve already tried (and loved) recipes like stuffed grape leaves and stuffed rainbow chard, then these authentic Lebanese stuffed cabbage rolls should be next on the list. These Lebanese cabbage rolls (aka Malfouf/Malfouf mahshi) are loaded with simple yet aromatic rice, Lebanese 7-spice, and meat (or vegan alternative) mixture, topped with a simple lemony dressing and a TON of garlic (but just the right amount, trust me), then cooked to perfection.

I find it interesting that, in general, cabbage doesn’t seem to be a massively popular ingredient. Yet, there is practically a version of cabbage rolls in 1/2 of the countries in the world (including Romania, Bulgaria, Armenia, Serbia, Finland, Germany, Russia, Turkey, Syria, Poland, Dominican Republic, Ukraine, etc.) – to list them all would take me almost an entire blog post!

However, this time we’re going to focus on a favorite of mine – Lebanese malfouf. Malfouf means both cabbage and rolled up in Arabic, though they can also be called malfouf mahshi, which refers to rolled up cabbage leaves, too. This version is garlicky, lemony, and truly delicious!

Once cooked, these meaty or vegetarian (or even vegan) stuffed cabbage rolls make for a tasty, nutritional, cozy lunch, appetizer, entrée, or main – no matter what you’re in the mood for. Serve alone, topped with tomato sauce, or alongside a mezze platter of delicious Lebanese dishes like tabbouleh, creamy hummus, Fattoush, makdous, and more!

The Ingredients

• Cabbage: all you need for these Lebanese stuffed cabbage rolls is standard green cabbage (look for one with less stems and big, broad leaves). However, savoy cabbage will also work, though it will take slightly longer to soften (as the leaves are thicker). You can also use jaroma cabbage, which is typical in Lebanon, and often doesn’t even need to be blanched first as it’s more pliable and tender already.
• Rice: I used white short-grain rice, which soaks up flavor better and cooks best in this time-frame. Medium-grain rice may also work, but I don’t recommend using long-grain rice or brown rice as the cooking times will change.
• Protein: you can use minced beef or lamb OR, for vegetarian/vegan stuffed cabbage, use soy mince, or even finely chopped mushrooms.
• Garlic: this Lebanese easy stuffed cabbage recipe doesn’t go easy on the garlic but don’t worry, it doesn’t taste overwhelmingly garlicky. The amount might seem like a typo, but it’s not!
• Dressing: lemon (use fresh lemon juice for best flavor), dried mint, and any neutral cooking oil (like olive oil, avocado oil, or vegetable oil).
• Spices: I used a combination of homemade Lebanese 7-spice, and salt and pepper.

Optional Add-ins and Recipe Variations

• More vegetables: chopped tomatoes and bell peppers are popular additions to the pan between each layer of cabbage rolls (or as a single layer on the very top) if preferred.
• Spices: although the filling already contains a 7-spice blend, you could boost the flavor further by sprinkling a little cinnamon or cumin either in the filling or between the layers of cabbage rolls in the pan when cooking.
• Spice: Lebanese cabbage rolls aren’t traditionally spicy. However, if you prefer a bit of heat, feel free to add some chili powder or red pepper flakes to the meaty/vegetarian stuffed cabbage filling.
• Herbs: another way to increase the flavor in these Lebanese stuffed cabbage rolls is to add finely chopped fresh herbs like parsley or dill.
• Pomegranate molasses: you can add a tablespoon or two of pomegranate molasses to the lemon “sauce” for extra flavor.
• Tomato sauce: this is another popular addition to stuffed cabbage rolls. Use a can or homemade tomato sauce, spread a few tablespoons of sauce between each layer of rolls, then pour the remainder over the top layer.
• Pine nuts: toasted pine nuts pair well with the meaty or vegetarian stuffed cabbage.
• Stock/Broth: rather than using water when cooking the Lebanese cabbage rolls, you can use either vegetable stock, chicken stock, or beef broth – to infuse the cabbage rolls with even more flavor.
• Alternative stuffing: for naturally vegan stuffed cabbage (with no meat alternative), you could try this recipe with the same filling as the grape leaves.

How to Make Lebanese Stuffed Cabbage Rolls

Step 1: Prepare the Rice and Meat Filling

To prepare the stuffing, you’ll need to combine the rice (rinsed first), spices, and protein of your choice in a large bowl and mix well. Although there’s no need to cook the protein in advance, if wanted, you can lightly brown the minced meat and season it with spices. Then add the uncooked rice to the mixture.

If using mushrooms, clean them with a damp paper towel to remove dirt and then process them into a thick crumb consistency in a food processor/chopper. If wanted, you can lightly sauté them with the spices to get rid of excess water and give a little extra flavor (though, once again, it’s not necessary). Then mix them with the rice.

Step 2: Prepare the Cabbage

Place the cabbage in a large pot of boiling water for 5-10 minutes (not much longer; otherwise, you can end up with overcooked cabbage in the end) to slightly soften and loosen the leaves until pliable. Feel free to adjust (turn over) the cabbage, as needed, for more even heat coverage to the cabbage.

It’s best to remove the first outer layer of cabbage leaves if they seem tougher (which is often the case).

Then remove from the water and pull off the leaves one by one (you can do this by hand or use a small sharp paring knife to slice the leaves from the core). Either way, make sure to chop off the hard core bits at the bottom of each leaf (don’t toss these, we’ll be using them!).

Step 3: Fill and Roll the Cabbage

First, place all the hard bits of the cabbage leaves to the bottom of your pan (use a deep and wide pan) to create a natural barrier between the cabbage rolls and the bottom of the pan (and avoid burning).

Then it’s time to stuff the cabbage leaves. Working with one leaf at a time, add about 2 heaping tablespoons of mixture to each cabbage leaf.

Then roll the cabbage leaves. To do this, fold over the bottom parts to cover the filling, then continue to roll the cabbage until fully rolled (no need to tuck in the sides), gently squeezing to secure it. Don’t roll them too tight, as the rice needs space to expand while cooking.

As you roll the stuffed cabbage, add them to the pan to form layers of cabbage rolls, the greenest part/seam of the cabbage on the underside (these should be closer to the heat, as they’ll take the longest to cook). Also, alternate the direction of the cabbage rolls with each layer. Tuck the peeled (or unpeeled) garlic cloves between the rolls.

Step 4: Cook the Lebanese Stuffed Cabbage Rolls

Use something heavy, like a plate, to place over the rolls to press them down (and stop them unrolling during the cooking process). Then add enough water to the pan to completely cover the cabbage and plate (only just).

Finally, add the lid to the pot, bring to a boil, then immediately reduce the heat to low and cook for 45-50 minutes. Check on them at 40 minutes and continue to cook from there. They’re ready when most of the water has absorbed, and the cabbage rolls are tender.

Depending on your pot size, this process can take up to 65 minutes (taller smaller pots take longer than larger wider ones).

Finally, remove the weight and pour over the dressing (lemon juice, olive oil, and dried mint). Cover and simmer for 10 more minutes.

Once ready, allow the Lebanese cabbage rolls to cool in the pot, uncovered, for a further 20-30 minutes. This will allow them to absorb any remaining liquid and “settle”). Then carefully flip it over onto a platter for a “cabbage roll cake” or just take them out bit by bit – enjoy!

You can optionally add a little more lemon juice before the resting time to add extra fresh “brightness” to the malfouf.

How to Store 

Make ahead: you can prepare the stuffing for the Lebanese cabbage rolls 1-2 days in advance (when browning the meat/mushrooms and combining with the rice and spices) and store in an airtight container in the fridge.

You can also roll and freeze the uncooked rolls for later. To do so, roll the cabbage leaves and place them in the fridge overnight to chill. Then transfer to the freezer to freeze – do this, untouching, until solid – so they don’t stick. Then they can be transferred to a Ziplock bag, removing as much excess air as possible. This gentler freezing method will be better for the cabbage. You can then thaw them in the fridge and continue cooking (or cook from frozen, but extra time will need to be added).

Store: once prepared, store any leftover Lebanese cabbage rolls in an airtight container in the fridge for between 3-5 days.

Reheat: you can reheat the meaty/vegetarian stuffed cabbage rolls in a covered Dutch oven (or large pot) over low heat with a bit of water until heat through or in a baking pan covered with foil and baked at 350ºF/180ºC until warm (this can take up to 30 minutes). You may also be able to use a microwave by heating in a dish covered loosely with plastic wrap until warmed through (this will take several minutes).

Can You Freeze Cooked Cabbage Rolls?

You may be able to freeze the cooked cabbage rolls, though I haven’t tried as they won’t maintain their taste or texture in the same way that uncooked ones do.

To try, though, I recommend using a similar method as mentioned above (chill in the fridge, then freeze untouching, transfer to bag, and remove excess air). Store for up to 3 months. To eat, leave to thaw in the fridge overnight and then reheat.

How to Serve Lebanese Cabbage Rolls

You can enjoy this meaty/vegetarian stuffed cabbage alone as an appetizer, side, or main. I love to serve them with fresh lemon juice and a dollop of yogurt or labneh, as we did a lot growing up.

Malfouf also pairs well with a side salad – like tabbouleh or this cucumber and tomato mint salad. Or within homemade pita bread as a wrap.

You can also serve the malfouf as part of a Middle Eastern mezze platter alongside other small dishes like falafel, baba ganoush, Fattoush, fatteh, tabbouleh, stuffed grape leaves, fatayer, manakish, and more!

Recipe Notes and Top Tips

• Don’t overstuff the cabbage leaves: remember that the raw rice will expand as it cooks, so they may come apart while cooking if you overstuff the leaves with filling.
• Instead of boiling the cabbage: perhaps surprisingly, you can also freeze the cabbage to get the same effect. Place the entire cabbage in the freezer wrapped in plastic wrap, freeze for several days, and then leave to thaw for a day. Upon thawing, the leaves will have naturally tenderized and wilted slightly (as they would when boiling).
• Don’t be scared of the garlic: yes, I know it sounds like a lot, but it’s not even going INSIDE the stuffed cabbage rolls. It will still infuse the rolls with flavor, and – after boiling – the cloves will become wonderfully mellow and tender.
• For more even rice cooking: you can soak the rice for 30 minutes before combining it with the protein and spices if you want more evenly steamed rice.
• If you’re using cabbage with very large leaves: You can separate them by the rib to make them into two separate cabbage rolls.
• Never place cabbage rolls directly on the bottom of the pan: if you do, they can stick, burn, or even fall apart. Instead, make sure to use the tough cabbage stems or any discarded leaves as a barrier layer at the bottom of the pan.
• If you have any leftover filling: when using raw meat, you can roll these into meatballs and place them on top of the layered stuffed cabbage rolls when cooking (under the plate). You can also save it for 1-2 days, to use for more cabbage leaves, or steam/boil to cook the rice.

Other Simple Sides You May Enjoy

• Lebanese Stuffed Eggplant & Other Veg (Sheikh el Mahshi)
• Greek stuffed vegetables
• Crispy vegetable fritters
• Tostones (baked/air-fried green plantain)
• Mujadara: Lentils and Rice with Crispy Onions
• Kibbeh Recipe (Fried & Baked)

If you try this Lebanese stuffed cabbage rolls recipe (Malfouf), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!