Stuffed Cabbage Rolls
Updated Jan 31, 2026
Try this authentic Lebanese styled Stuffed Cabbage Rolls - also known as Malfouf - with step-by-step easy instructions to cook the recipe!
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Stuffed Cabbage – Lebanese Style
If you are a fan of my Stuffed Grape Leaves Recipe, you should definitely try these Stuffed Cabbage Rolls, also called malfouf. This is a traditional Lebanese recipe made by stuffing lightly cooked cabbage leaves with a mixture of rice, ground beef and spices. Then we cook the stuffed cabbage rolls all together in a pot with cumin and a lemon garlicky sauce. Yes, you will need 16 cloves of garlic for this recipe!
Happy Cooking!
– Yumna
How to Make Stuffed Cabbage Rolls
Stuffed Cabbage Rolls
Try this authentic Lebanese styled Stuffed Cabbage Rolls – also known as Malfouf – with step-by-step easy instructions to cook the recipe!
Ingredients
- 1 head large green cabbage
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons 7 Spice
- 1 cup short grain rice rinsed
- 12 garlic cloves sliced
- 4 large tomatoes sliced
- ½ green pepper chopped, optional
- 1 tablespoon cumin
- ½ cup lemon juice
Instructions
Prepare Cabbage Leaves
- Bring a large pot of water to a boil, then turn off the heat. Cut the core from the cabbage and place the cabbage in boiling water for 5 minutes.
- As the leaves loosen, you can place a fork in the core of the cabbage to hold it steady and use another fork or knife to gently separate the outer leaves away from the core one at a time. The leaves just need to be soft enough to be pliable without being too soft. The inner leaves may need to sit in the water for an extra few minutes if they are not soft enough.
- Stack the cabbage leaves on a plate and set them aside. Make sure to cut any super large leaves in half and keep the smallest leaves or tough ones to line the bottom of the pot for cooking.
Prepare Stuffing (Hashweh)
- Heat a large skillet with olive oil; add ground beef, season with salt, pepper and 7 Spice, and cook until browned, about 5-7 minutes.
- Add uncooked rice to the ground beef mixture and season with the remaining salt; mix well until everything is incorporated. You could alternatively not cook the beef and just mix it raw with the ingredients.
Stuff, Wrap and Cook
- To stuff and roll the cabbage leaves, lay a cabbage leaf flat on a cutting board, scoop out 2 tablespoons of the rice mixture into the center of the cabbage leaf, and carefully roll it slowly and tightly, but without tucking in the corners. Squeeze the cabbage roll to help secure it and set aside. Repeat until all the stuffing has been used and place the stuffed cabbages on a tray. It should yield 30-35 rolls.
- Line the bottom of a large pot with the small cabbage stems and tomato slices and season with cumin. Neatly arrange the stuffed cabbage in rows, alternating directions, to completely cover the circumference of the pot. Add the sliced garlic along with tomato slices, green peppers if using, and cumin.
- Place a small round plate on top of cabbage in the pot to hold them down and prevent floating while they are cooking. You can also place a heavy pot filled with water to hold them in place
- Add 6 cups of water to completely cover the cabbages leaves and the plate, then cover the pot and cook on medium heat for 30 minutes. You want most of the water to be absorbed (there should still be some at the bottom of the pot) and the leaves to be tender
- Add the lemon juice on top of the cabbage leaves, then cook on low heat for an additional 45 minutes.
- Remove from heat and let cool uncovered for 30 minutes. Transfer to a dish and enjoy warm!
Equipment
Notes
- My Top Tip: Don’t over stuff the leaves. Remember that the stuffing contains uncooked rice that will expand once cooked. So use two heaping tablespoons per leaf and spread it out into a thin line over the middle of the cabbage leaf.
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Nutrition
Calories: 171kcal, Carbohydrates: 22g, Protein: 11g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 242mg, Potassium: 420mg, Fiber: 3g, Sugar: 4g, Vitamin A: 539IU, Vitamin C: 42mg, Calcium: 51mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Turn over the cabbage head in the pot of simmering water as necessary. This ensures that all parts of the cabbage get exposure to the boiling water so they peel off easier. If you try to peel the leaves away and the cabbage is too raw, the leaves will tear.
- Don’t over boil the cabbage leaves. You want the leaves to be pliable enough to fold over, but not overly soft since you’ll be cooking them later. If you find really large leaves or ones with thick stems in the middle, make sure to cut those in half.
- Remove the thick stem from the middle of the leaves. This is not necessary, but it helps them roll easier and you can use those thick parts for lining the bottom of the pot.
- Don’t over stuff the leaves. Remember that the stuffing contains uncooked rice that will expand once cooked. So use two heaping tablespoons per leaf and spread it out into a thin line over the middle of the cabbage leaf.
- Squeeze the stuffed cabbage rolls after rolling them. Roll them tightly enough so that it doesn’t unravel while cooking, but make sure to also squeeze them afterwards which just helps the cabbage leaves mold around the rice mixture and stay in place.
- Place the rolls with the greenest leaves on the bottom of the pot. They will need more heat and a longer time to cook well, so this tip will help if you can remember that.
- Allow time to rest before serving. Of course, you’ll need a taste test when the timer goes off. But before transferring the cabbage leaves to a serving dish, allow them to rest for half an hour in the pot to absorb any remaining liquid and set. This also helps prevent any from unrolling accidentally.
FAQs
What type of cabbage is best to use?
You want to use green cabbage but look for the ones that have soft wide leaves with minimal stems. on the outer layers. They are not always easy to find, but they are easier to work with than the standard green cabbage you find all year round.
Can I make stuffed cabbage with brown rice?
I have not tried it myself because I’ve heard of poor results. Brown rice needs extra cooking time as compared to white rice. That extra cooking time can result in overcooking the cabbage. If you do try it, instant brown rice might be your best option.
Comments
Your recipe seemed very close to the way I remember my Mother making Stuffed Cabbage. I tried itโฆand itโs almost identical in flavor. I basically followed your seasoning measurementsโฆas my Mother NEVER measured anything โฆor used any recipes. I know different areas/towns cook differently; but your recipes taste similar to what I grew up eating. Our ancestors must have been from the same area. Thanks for your flavorful dishes.
Aww, I’m so happy you liked the flavor and found it similar to your mother’s recipe! Thank you so much, Diana!!
I love Malfouf Mahshi. I hope it was not a big no-no that I created a fusion of my Texas taste by adding spicy sauce and pepper Jack cheese . I was just craving something with a bit of a kick. I still taste the awesome cabbage rolls made by my โsisterโ from Lebanon and then the heat follows ๐
Aww, I love that you made it your own with hot sauce and cheese!! Glad you liked it, Sandra! Thanks!!
I wish there was a video showing how to roll these! I struggled so hard.. I tried all different types of leaf consistency. Halfway through I just said screw it and threw everything into the pot and stopped trying to roll them. Still delicious! Iโm making a second time now and not bothering to roll at all. Tastes good regardless! But I wish I had the rolling skill:) would love a video of this recipe!:)
Aww, so sorry to hear you struggled with the rolling! I don’t have a video for rolling cabbage rolls yet but I will keep that in mind for the future. Thanks so much!
If you struggled rolling the leaves, I have a suggestion for you.
The thick, raised vein on the center of each leaf may be your problem. If the leaf is big enoughโฆcut the vein out completely (in a โVeeโ cut) and make the leaf become two separate pieces. Use the cut out portions to line the bottom of your pot.
Alternatively, you can slice the thicker portion of the vein offโฆtrimming it to almost nothing without actually removing it or splitting the leaf and use those trimmings to line your pot.
Either wayโฆthe leaf will roll much easier without the thick vein.
My Mom used to use a cake rack on the bottom of the pan. It was my job to lay the rolled cabbage in the pot like Lincoln Logs and distribute the sliced garlic.
Awww, what a sweet memory making cabbage rolls with your mom! That’s a great trick, thank you for sharing it. I hope you enjoy my version if you try them!!
So Iโm attempting these for the first time Christmas Eve as itโs my husbands favorite. I have one question about the recipe. When rolling do you tuck to both ends or just one side? Or does it not really matter?
Thank you!
That is so exciting! I can’t wait to hear what you think about these. Yes itโs important to tuck in both endโs because it will stop it from unwrapping while it cooks!
Isnโt is interesting how there are so many Lebanese versions passed down from family . We donโt precook the ground meat , we use long grain rice , or brown rice , and we simmer the cabbage rolls in a pot full of water , with the juice of 3-4 lemons, 3-4 garlic cloves, salt and pepper and the essential , ground mint ! My Dad used to put flat rib bones on the bottom of the pot so they wouldnโt stick .
I like your suggestion of letting them sit for a half hour so they will absorb the flavours / liquid .
And absolutely , one has to do a taste test !
Right?! I’ve heard so many different ways to make this recipe. Let me know if you try letting them sit next time you make these. Yes!!
Hi Elaine, I am from Monterrey, Mรฉxico where there are many Lebanese families. I love their food and your recipe is exactly what I was looking for, the way my mom and Lebanese people I know make it. Thank you for sharing.
Sounds delicious ๐๐คค
Thank you!
April 5, 2022 I made your stuffed cabbage so delicious ๐ Mine next dish is going to be Stuffed ๐ Grape leaves. Thank you.
Yay!! Glad you enjoyed. I can’t wait to hear what you think about the stuffed grape leaves!
I made this during our snow day in yesterday, SO GOOD!
Glad you enjoyed it!
OK so this might sound crazy, but I saw a tiktok for Malfouf that was layered on sliced potatoes, had a sauce poured over it, and then baked but they didn’t give a recipe. Could this be adapted to a baked version? If not I’m going to try your version.
I feel like it could, but I have yet to try that! Let me know what you think if you give either a try!
This is how my Greek MIL makes it (the sauce is a lemon egg white sauce) if that helps.
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