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Malfouf Mehcheh - stuffed cabbage rolls
Malfouf Mehcheh - stuffed cabbage rolls

Before you jump to Malfouf Mehcheh - stuffed cabbage rolls recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Initially, you should be very careful when food shopping that you don’t unthinkingly put things in your cart that you don’t wish to eat. As an example, most likely you have never checked the box of your favorite cereal to see its sugar content. One healthy substitute that can give you a great start to your day is oatmeal. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.

Evidently, it’s easy to start integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to malfouf mehcheh - stuffed cabbage rolls recipe. To cook malfouf mehcheh - stuffed cabbage rolls you only need 8 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Malfouf Mehcheh - stuffed cabbage rolls:
  1. Use 1 big cabbage (~2kg)
  2. Take 350 g minced beef
  3. Get 1 cup rice
  4. You need 4 lemons freshly squeezed
  5. Use 3 heads garlic (yes heads not cloves!)
  6. Prepare 1 teaspoon mixed spices (commonly called Lebanese 7 spices - but you can improvise)
  7. Take 3 tablespoons olive oil
  8. Get to taste Salt
Instructions to make Malfouf Mehcheh - stuffed cabbage rolls:
  1. Boil the cabbage to soften the leaves and carefully separate the leaves from the core.
  2. On the side, mix the minced beef with the washed & rinsed rice, spices & salt
  3. When the leaves are ready, meaning you can roll them gently without them breaking, take them out of the boiling pot. Add the mixture like in the photo and start rolling the cabbage slowly.
  4. Place the rolls side by side in a pot and in between place the peeled cloves of garlic. Keep going until all cabbage leaves and the meat are used or pot is full ;)
  5. Fry some garlic with olive oil and a squeeze of 🍋. When they get golden color add them to the pot
  6. Add the lemon juice to the pot as well and add water until all rolls are covered up. Place a "heavy" plate on the pot, bring them to boil (high temperature)
  7. Turn the heat down and let them simmer slowly for ~45min or more if needed (cabbage should not be crunchy by then)
  8. Serve hot. I serve it with plain yogurt (or greek) and a squeeze of lemon.
  9. Sahtein! Hope you like it!

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