Sitti Ibtihaj’s Stuffed Cabbage (Malfoof)

Ingredients

For the Cabbage Preparation

• 1 large cabbage

• Water, for boiling

• Salt, for boiling water

• Pinch of cumin

For the Filling

• 2 cups Egyptian medium grain rice, washed and rinsed

• ½ lb ground lamb or beef (or a mixture of both)

• 1 tablespoon cumin

• 2 tablespoons dried mint

• 2 teaspoons salt

• Dash of black pepper

• ¼ cup olive oil

For Assembly & Toppings

• 2 heads garlic (separated into cloves, unpeeled)

• Salt, to taste

• Olive oil, for drizzling

• Hot water (for cooking)

• Fresh lemon juice (to taste)

• Plain yogurt, for serving (optional)

Instructions

1. Prepare the cabbage

• Using a sharp knife, cut around the core at the top to remove it.

• Bring a large pot of water to a boil. Add salt and a pinch of cumin.

• Place the cabbage in the pot and boil for 2–3 minutes, until the leaves begin to loosen.

• Using tongs, gently peel off the leaves as they soften. Keep them in the water for another 1–2 minutes until fully pliable.

• Transfer leaves to a strainer to drain and cool.

2. Make the filling

• In a large bowl, combine the rice, ground meat, cumin, dried mint, salt, pepper, and olive oil.

• Mix well until fully combined.

3. Roll the cabbage

• Trim the thick stem from each cabbage leaf and cut larger leaves in half.

• Place a leaf on a flat surface, add about 1 teaspoon of filling, and spread it slightly.

• Roll forward to form a loose cylinder (it doesn’t need to be tight or perfect).

• Repeat with remaining leaves and filling.

4. Assemble and cook

• Arrange the rolls in a pot in layers.

• Scatter whole garlic cloves between the layers.

• Sprinkle a little salt over the top and drizzle with olive oil.

• Pour hot water over the cabbage until the pot is about ¾ full.

• Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 45 minutes to 1 hour, until the rice is cooked through.

5. Serve

• Finish with plenty of fresh lemon juice.

• Serve warm with plain yogurt on the side.