There’s something undeniably comforting about Lebanese stuffed cabbage leaves, a dish that wraps flavorful filling in tender cabbage, creating a warm embrace for your taste buds. Each roll is a delightful surprise, combining textures and flavors that dance together, from the spiced beef to the zing of lemon, all wrapped in the gentle embrace of leafy greens.
This dish isn’t just about satisfying your hunger; it tells a story of family gatherings and laughter over a shared table. Picture a Sunday afternoon with loved ones gathered around, eager to savor these warm, savory rolls. What better way to establish a connection than with a homemade platter of Lebanese stuffed cabbage leaves, beckoning everyone to join the feast?
Why You'll Love This Lebanese stuffed cabbage leaves
- This incredible Lebanese stuffed cabbage leaves transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Lebanese stuffed cabbage leaves
Here’s what you’ll need to make this delicious Lebanese stuffed cabbage leaves:
1 head cabbage – Choose a firm, green head of cabbage for optimal leaf quality and ease of rolling.
2 tablespoons olive oil – A high-quality olive oil adds richness to the dish as you sauté your beef.
1 pound lean ground beef – This serves as the protein base of the filling, providing flavor and heartiness.
1 teaspoon salt – Essential for seasoning and enhancing the natural flavors of the ingredients.
½ teaspoon black pepper – To add a touch of warmth and spice to the filling mixture.
2 teaspoons 7 Spice or Cinnamon or All Spice – These spices elevate the flavor profile, bringing warmth and depth to the dish.
1 cup short grain rice, rinsed – The rice absorbs the flavors while providing a lovely texture.
10 garlic cloves, sliced – Garlic adds an aromatic punch that complements the beef beautifully.
4 large tomatoes, sliced – Fresh tomatoes create a flavorful base and add moisture during cooking.
½ green pepper, sliced (optional) – A pop of color and crunch, lending a fresh element to the filling.
1 tablespoon cumin – This spice adds a warm, earthy flavor that harmonizes with the other ingredients.
½ cup lemon juice – The acidity of lemon juice brightens the dish, balancing the richness of the beef and rice.
How to Make Lebanese stuffed cabbage leaves
Follow these simple steps to prepare this delicious Lebanese stuffed cabbage leaves:
Step 1: Prepare the Cabbage
Bring a large pot of water to a boil and turn off the heat. Cut the core from the cabbage and gently place the head in the hot water for about 5 minutes, until the leaves start to loosen.
Step 2: Separate the Leaves
Once the leaves are pliable, use a fork to hold the core steady and carefully peel away the outer leaves. Set these aside on a clean surface, ready for stuffing.
Step 3: Cook the Beef Filling
In a large skillet, heat the olive oil over medium heat. Add ground beef, seasoning it with salt, pepper, and 7 Spice. Cook until the meat is browned, about 5 to 7 minutes, stirring often to break it up.
Step 4: Combine Ingredients
Add the rinsed rice to the beef mixture and stir well. The rice will absorb all the wonderful flavors during cooking, creating a delicious filling.
Step 5: Stuff the Cabbage Leaves
Lay a cabbage leaf flat on a cutting board. Scoop about 2 tablespoons of the beef-and-rice mixture into the center and roll it tightly, leaving the sides open. Repeat until all the filling is used.
Step 6: Cook the Cabbage Rolls
Line the bottom of a large pot with the small stems of cabbage and slices of two tomatoes, seasoning with cumin. Arrange the stuffed cabbage rolls in rows, layering garlic and more tomato slices on top. Place a small round plate on top and pour in 6 cups of water, covering the rolls. Cover the pot and cook on medium heat for 30 minutes. Add lemon juice and let it simmer on low heat for an additional 45 minutes.
Transfer your beautiful cabbage rolls to a serving dish and get ready to serve warmth and happiness straight from your kitchen!
Enjoy these Lebanese stuffed cabbage leaves warm, perhaps with a side of tangy yogurt or a simple salad. You’ll find that not only is your hunger satisfied, but your heart is a little fuller, too. Embrace the joy of cooking and sharing, one delightful roll at a time.
This showstopping Lebanese stuffed cabbage leaves delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Lebanese stuffed cabbage leaves Cooking Process
To perfect your Lebanese stuffed cabbage leaves, start by boiling your cabbage to soften the leaves. Meanwhile, prepare the filling by browning the beef and mixing it with spices and rice. Assemble the rolls, then layer with garlic and tomatoes for peak flavor.
Add Your Touch to Lebanese stuffed cabbage leaves
Feel free to customize your Lebanese stuffed cabbage leaves by swapping ground beef for ground turkey or chicken for a lighter option. You can also experiment with different spices like turmeric or add vegetables to the filling for extra nutrition.
Storing & Reheating Lebanese stuffed cabbage leaves
Store unused Lebanese stuffed cabbage leaves in an airtight container in the refrigerator for up to three days. To reheat, place them in a pot with a little water over low heat and cover until heated through, ensuring they remain moist.
Chef's Helpful Tips for Lebanese stuffed cabbage leaves
- This professional-quality Lebanese stuffed cabbage leaves relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
I remember the first time I made Lebanese stuffed cabbage leaves. My friends could not stop raving about how delicious they were, and one of them even went home and attempted the recipe themselves. It was such a hit!
FAQs About Lebanese stuffed cabbage leaves
What is Lebanese stuffed cabbage leaves?
Lebanese stuffed cabbage leaves, known as “Malfouf,” are a traditional dish made by wrapping seasoned ground meat, rice, and spices in softened cabbage leaves. This flavorful dish features a mix of beef or lamb combined with various spices, creating a hearty meal. The rolls are simmered with sliced tomatoes and garlic, allowing the flavors to meld beautifully. Often garnished with lemon juice, these stuffed leaves offer a delicious blend of textures and tastes, making them a beloved staple in Middle Eastern cuisine.
Can I use other meats for Lebanese stuffed cabbage leaves?
Absolutely! While ground beef is commonly used, you can easily substitute it with ground turkey, chicken, or even plant-based proteins for a vegetarian version. Each option brings its own unique flavor profile to the dish, allowing you to personalize your Lebanese stuffed cabbage leaves to cater to your dietary preferences. Additionally, using different spices can further enhance the taste, making this recipe versatile for any occasion.
How do I store Lebanese stuffed cabbage leaves?
To store any leftover Lebanese stuffed cabbage leaves, simply place them in an airtight container and refrigerate. They will stay fresh for up to three days. If you want to enjoy them later, consider freezing the unwrapped rolls before cooking. This way, you can have delicious homemade meals on hand whenever you crave them. Just remember to defrost them in the refrigerator before cooking for the best results.
How long does it take to make Lebanese stuffed cabbage leaves?
Making Lebanese stuffed cabbage leaves typically takes around 2 hours and 15 minutes, including prep and cooking time. The preparation involves boiling the cabbage and preparing the delicious filling, while the cooking process allows the flavors to develop fully. This dish is perfect for a weekend dinner, special occasion, or meal prepping for the week, rewarding you with a delightful culinary experience that’s worth every moment spent in the kitchen.
Conclusion for Lebanese stuffed cabbage leaves
In summary, Lebanese stuffed cabbage leaves are a delightful and versatile dish that brings warmth and flavor to any meal. This recipe allows for creativity using different meat options and spices, ensuring there’s a version for everyone. The combination of seasoned beef, rice, and aromatic spices wrapped in tender cabbage creates a comforting experience that will impress your family and friends. Remember to enjoy your homemade Lebanese stuffed cabbage leaves with a squeeze of lemon for an extra burst of flavor!
Delicious Lebanese Stuffed Cabbage Leaves Recipe with Spiced Beef
Ingredients
Equipment
Method
- Bring a large pot of water to a boil, then turn off the heat. Cut the core from the cabbage and place the cabbage in boiling water for 5 minutes.
- As the leaves loosen, use a fork to hold the core steady and gently separate the outer leaves from the core. Set the leaves aside.
- Heat a large skillet with olive oil; add ground beef, season with salt, pepper and 7 Spice, and cook until browned, about 5-7 minutes.
- Add uncooked rice to the ground beef mixture and mix well.
- Lay a cabbage leaf flat on a cutting board, scoop out 2 tablespoons of the rice mixture into the center, and roll it tightly without tucking in the corners. Repeat until all stuffing is used.
- Line the bottom of a large pot with small cabbage stems and tomato slices, seasoning with cumin. Arrange the stuffed cabbage in rows.
- Add sliced garlic and tomato slices on top of the cabbage rolls.
- Place a small round plate on top of the cabbage and add 6 cups of water to cover. Cover the pot and cook on medium heat for 30 minutes.
- Add lemon juice on top and cook on low heat for an additional 45 minutes.
- Remove from heat and let cool uncovered for 30 minutes. Transfer to a dish and serve warm.
