Recipe Courtesy of Cooking With Sherrise. Recipe videos available on her page.
Malfouf (Stuffed Cabbage) By Cooking With Sherrise
Optional: add marinated beef or lamb at the bottom of pot. I used lamb neck but you can use normal steak meat if you’d like. (Marinate with 1/2 tsp of each from stuffing spices.
Remove center of white cabbage and boil for 10 minutes. Slowly start removing the leaves one by one. Once all boiled and soft remove from water and allow to cool.
In the mean time mix all of stuffing ingredients. You can use any white rice (I used basmati).
Remove center of each cabbage leaf.
Add in 1 tbs of the stuffing in a line and roll. You do not need to close the ends just roll tight.
Add the meat in the pot and stack the cabbage on top. In a bowl add in the sauce mix with 2 cups of boiling water. Mix well and then top with all the sauce.
Boil on high. Once fully boiled turn heat down to medium low and allow to cook for one hour. (optional: add juice of one lemon towards the end). Taste one to make sure the rice is fully cooked. If not cook on low for extra 20 minutes.