Lebanese Cabbage Rolls Vegetarian

Find the energetic kinds of Lebanese cooking with our delightful veggie lover bend on an exemplary dish: Lebanese cabbage rolls. Overflowing with sweet-smelling spices, healthy grains, and appetizing flavors, these rolls typify the pith of Center Eastern cooking. In this culinary excursion, we reconsider conventional recipes, implanting them with current sensibilities and plant-based goodness. Each nibble is an orchestra of surfaces and tastes, fitting the naturalness of cabbage with the extravagance of the filling. Whether you’re a carefully prepared food devotee or new to Lebanese charge, these veggie lover cabbage rolls guarantee a fantastic gastronomic encounter that celebrates both practice and development.

What is Malfouf?

Malfouf is a type of Lebanese recipe that often gets overlooked!

Malfouf is made of cabbage leaves! These are filled with a delicious mixture of ground meat and a mixture of spices.The method of making Malfouf varies from region to region.Traditional recipes often include ground beef or lamb.

I love using ground chicken or turkey – but it’s up to you. The most delicious cabbage rolls depend on their texture and their seasonings! To stuff the cabbage with spices, it is necessary to boil the cabbage. Fitting: Ground meat, onion, lemon and tomato are mixed and spices like garlic, parsley and black pepper are added.

WHAT ARE LEBANESE CABBAGE ROLLS?

Let’s try to know about vegetarian rolls! There are many types of cabbage rolls found in the world, many of them come from countries like Slavic. This my Lebanese stuffed cabbage is completely different from other stuffed cabbages, it is called ‘malfauf’ in Arabic! In this, mild spices and meat are tightly rolled inside the leaf and cooked in lemon, mint and garlic chutney.

What’s in the cabbage rolls filling?

What makes these different from traditional stuffed cabbage rolls is that they can be made both vegetarian and non-vegetarian.
While Lebanese cabbage rolls usually use ground beef or lamb, I have also used lentils and mushrooms in this recipe which taste like ground meat.

Usually, we make cabbage by mixing ground meat and rice together and stuffing it completely inside the cabbage leaf. The meat helps the stuffing to have a surface to hold on to.
Since we are using meat, we need to partially cook the dal rice so that it becomes a little sticky and it becomes easy to wrap it inside the cabbage leaf with rice, dal and mushrooms.

• Olive oil
• Spices- ground cumin, coriander, allspice and cinnamon
• Garlic
• Lemon juice
• Tomato paste
• Onion

Making Malfouf is an Easier Process Than You’d Think!

First of all boil the cabbage, then take a big vessel which can hold the whole cabbage. Then put the cabbage in the vessel, then add water in the vessel until the cabbage is completely submerged in water, after that boil it for 10 minutes.

While the cabbage is simmering, continue chopping the white onion and parsley, then add half the white onion and parsley to the pan along with the ground chicken. And fry until the chicken is completely cooked.

Make the sauce in a blender and food processor. Now add the remaining white onion and parsley, lemon juice, coconut milk, tomato paste, garlic and spices and keep mixing until smooth.

Now pour 3/4 of the sauce over the chicken. Once you do this, remove it from the heat and preheat the oven to 450 F. After boiling, cabbage should be roasted.

After boiling the cabbage, its color changes and it becomes a little soft. Then cut the stalk to remove the head of leaves.
Depending on the size, you will need 9 to 15 leaves.

Now take a baking dish and coat it with olive oil. Now put the filling in between the leaves and then take half the roll.
Place the seams together in the baking dish, you should have about 9 to 15 rolls.

Spread sauce over each roll and top with more parsley.Bake at 450 F for about 25 minutes until the top is cooked through.
Enjoy with Greek yogurt and labneh! Very cool!

Why You’ll Love This Recipe

The flavor is very tangy and full of mint

Diet friendly – Vegan, gluten-free, corn-free. Many Middle Easterners know this as “vegetarian malfouf”

It’s a lot of fun – the rolling process of making it is therapeutic – or helps clear a busy mind. It can be a great way to spend time and chit-chat with someone. I enjoy it with my family

Ingredients You’ll Need

• Cabbage Chinese or Cannonball
• Water
• Cabbage base (to be put into the base of the pot)
• Brown onion
• Olive oil
• dairy free butter
• Pomegranate molasses
• Water
• Hashweh (rice filling)
• Basmati rice
•  Fresh mint
• Brown onion
•  Salt 
• Parsley
• Cumin
• Black pepper
• mint powder
• Olive oil
• Garlic crushed
• Tomato Ripe
• Cabbage Topping
•  Dairy free butter
• Dried mint
• Salt
• Cumin
• Garlic
•  Water 
• Lemon juice

How to make Lebanese Cabbage Rolls Vegetarian step by step instruction

Prepare the cabbage

First, bring water to a boil in a large pot. Then carefully remove the core of the cabbage.

Place the cabbage in boiling water and let it boil for a few minutes. Gently peel off the outer leaves of the cabbage as they have become wet due to boiling. Now keep the leaves aside to cool.

Prepare the stuffing

In a large pot, combine rice, chopped onion, minced garlic, tomatoes, parsley, mint, dill, and piñax.

Add olive oil, salt, pepper, allspice, cinnamon, dried mint, and lemon juice. Mix well until all the ingredients are combined.

Assemble the rolls

Lay a cabbage leaf flat and spread it out completely and add 1 or 2 tablespoons of filling depending on the size of the leaf

Cook the rolls

In a large pot, place a layer of leaves at the bottom of the pot to prevent sticking.

Arrange all the prepared rolls in a line, if the vessel is too small to keep the rolls, then you can also keep the rolls one above the other.

In a separate vessel, mix vegetable broth, lemon juice, tomato paste, garlic paste, salt and pepper. Now after mixing, put this mixture on cabbage leaves.

Place a heat proof lid on the rolls and keep them immersed in water.

Bring to a boil on medium flame, then cook on low flame. Cover well and cook for about 1 hour until cabbage and rice become soft.

Serving

Carefully take out the cabbage rolls from the vessel and place them on a serving plate.

Sprinkle some cooking water and serve hot, now serve with curd or by squeezing fresh lemon juice

Pro Tips On Rolling the Cabbage

Rolling cabbage rolls is pretty easy! Simply take a cabbage leaf and spoon about a tablespoon of the filling into the center.

I like to start from the thicker side of the leaf. Start by rolling the leaf over the filling, and try to press the filling down.

Next, fold the edges in and roll it all the way up, making sure the roll is tight.

Then start rolling the remaining leaves with the filling again! When I roll my leaves, I like to keep them in the shape of thick rectangles rather than thin squares.

Now I set the rolls on a baking dish. Setting will help them stay together better when they bake!

Serving Malfouf

Malfouf (Lebanese cabbage rolls) are most often enjoyed with a creamy, yogurt labneh. It adds a unique contrast to the flavor of the meal. Try my labneh recipe. I love using Cocojun’s labneh – so delicious!

Not only do I love this incredible recipe – I love the process of making it. It is often the go-to recipe for special occasions or celebrations. Rolling out cabbage leaves is the epitome of hospitality.

Next time you are in the mood for some Lebanese recipes, be sure to try these Malfouf (Lebanese cabbage rolls)!
Enjoy this recipe of mine and if you decide to make it!

Protein Options!

When I make malfouf, I use chicken. I can use anything else!

Ground lamb: Lamb is a great choice for malfouf—it’s more popular for people who enjoy a gomier flavor.

Ground ham: Ground beef is the most commonly used meat in malfouf.

Ground turkey: This is a great option for people who like a versatile meat.

Vegetarian options: This is great for those who don’t like meat. You can also try mixing grains like rice or quinoa with vegetables, nuts and different spices. This is a very different and delicious option.

Choice of meat alternative: Ultimately, it depends on your personal taste and preference. Whether you use poultry or vegetarian options, go for the traditional beef or use lamb or goat. Malfouf is a versatile recipe that can be made any way you like. Whatever your preference, the delicious combination of flavors can’t be beat.

• see more recipe
• 4 ingredient slow cooker beef stroganoff

Nutrients

Iron: 1mg
Calcium: 18mg
Vitamin C: 11mg
Vitamin A: 69IU
Sugar: 1g
Fiber: 1g
Potassium: 71mg
Sodium: 171mg
Trans Fat: 1g
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Saturated Fat: 1g
Calories: 69kcal
Carbohydrates: 11g
Protein: 1g
Fat: 2g