Veg Lebanese Mihshi Malfuf Recipe (Stuffed Cabbage Leaves)

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Veg Lebanese Mihshi Malfuf Recipe (Stuffed Cabbage Leaves)



Lebanese Mihshi Malfuf involves rolling cabbage leaves with a stuffing of rice, spices and then stacking them in a cooking pot in layers with garlic in between.

Malfuf is basically lebanese stuffed cabbage rolls. The stuffing used for cabbage can vary from vegetarians/non vegetarians. Lebanese Mihshi Malfuf involves rolling cabbage leaves with a stuffing of rice, spices and then stacking them in a cooking pot in layers with garlic in between. Now simmer them on low heat in a sauce made with tomato, onion and spices etc.

Ingredients

1 Cabbage (Patta Gobi/ Muttaikose)
For the stuffing :
1 cup Basmati rice , washed
1/2 cup White garbanzo , soaked
1 Tomato , chopped
1 Onion , chopped
4 cloves Garlic , peeled
4 Lemons , freshly squeezed
1 teaspoon All spice powder
3 tablespoon Parsley leaves , chopped
1 teaspoon Black pepper powder
Salt , to taste
For sauce
1 Garlic
1 teaspoon Black pepper powder
1 cup Homemade tomato puree
1 cup Water
3 tablespoon Olive Oil
Parsley leaves , few

How to make Veg Lebanese Mihshi Malfuf Recipe (Stuffed Cabbage Leaves)

To begin making the Veg Lebanese Mihshi Malfuf recipe, clean cabbage and parboil head in a large kettle of water just long enough to soften and separate leaves. Place the cabbage leaves in a colander as you peel them.

Pit out the large stem from the bottom of the cabbage. This will help the leaves to roll easily.  Mix all the ingredients mentioned under stuffing in a bowl .

Lay each cabbage leaf separately on a cutting board, cut out the stem if it's too thick. Spread 1 to 2 table spoons of rice stuffing along the edge of the leaf, then roll it slowly and tightly over the stuffing all the way

Line up the stuffed rolls carefully in a wide/deep cooking pot one by the other in a compact manner

Place garlic flakes in between. Pour tomato puree and water over the cabbage rolls. Add salt, pepper powder and oil. The sauce should cover the rolls and if not, add more water until it does.

Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through everywhere

Place a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about 5-10 minutes till they boil and later simmer and cook for 40 minutes.

Serve hot with a squeeze of lemon juice.

Recipe by  Smitha Kalluraya, Archana's Kitchen



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