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Olivia

Vegetarian Malfouf (Stuffed Cabbage Rolls)

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Malfouf is a dish that speaks softly but deeply. Rolled by hand, leaf by leaf, it’s a recipe rooted in patience, care, and family tradition. Across the Middle East and Mediterranean, stuffed cabbage has long been a way to turn humble ingredients into something nourishing and meaningful food that feeds both the body and the spirit. Vegetarian malfouf honors that tradition without needing meat to feel complete. Rice, herbs, onions, and spices come together inside tender cabbage leaves, slowly simmered until everything softens and melds into a dish that feels comforting and complete. It’s the kind of meal often prepared in batches, shared across generations, and enjoyed over several days each reheating only deepening the flavor.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Calories: 207
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Cabbage
  • 1 large green cabbage
  • Water for blanching
  • Filling
  • 1 cup short-grain rice rinsed
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons fresh dill or mint chopped (optional)
  • 1 teaspoon allspice
  • ½ teaspoon cinnamon
  • Salt and black pepper to taste
  • Cooking Liquid
  • 3 cups vegetable broth or water
  • Juice of 1-2 lemons
  • 2 tablespoons olive oil

Equipment

Oval Roasting Pan For Oven

Method
 

  1. 1. Prepare the Cabbage
  2. Bring a large pot of water to a boil.
  3. Carefully remove the core of the cabbage.
  4. Place the whole cabbage in boiling water and blanch 2-3 minutes, gently peeling off softened leaves as they loosen.
  5. Set leaves aside to cool. Trim thick stems if needed.
  6. 2. Make the Filling
  7. In a bowl, mix rice, onion, garlic, olive oil, parsley, herbs, allspice, cinnamon, salt, and pepper until well combined.
  8. 3. Roll the Cabbage
  9. Place a small spoonful of filling near the base of each leaf.
  10. Fold in the sides and roll tightly, cigar-style.
  11. Repeat until filling is used.
  12. 4. Layer the Pot
  13. Line the bottom of a pot with extra cabbage leaves or sliced potatoes (prevents sticking).
  14. Arrange rolls seam-side down in snug layers.
  15. 5. Simmer
  16. Whisk broth, lemon juice, and olive oil.
  17. Pour over the rolls until just covered.
  18. Place a heatproof plate on top to keep rolls from floating.
  19. Cover and simmer on low heat 45-60 minutes, until rice is tender and cabbage is soft.
  20. 6. Rest & Serve
  21. Let rest 10 minutes before serving.
  22. Serve warm with extra lemon juice on the side.

Nutrition

Calories: 207kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 3mgPotassium: 107mgFiber: 1gSugar: 0.03gVitamin A: 115IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Grow-it-yourself: cabbage, parsley, dill, and mint are easy garden crops.
Extra flavor: add chopped tomatoes to the cooking liquid.
Hearty version: add lentils or chickpeas to the filling.
Keeps well: tastes even better the next day.

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