Deconstructed Malfouf (Cabbage Rolls)

Malfouf is a classic, versatile Arab dish that's great year round, and especially in the winter when large cabbage heads are abundant. The challenge is finding the right cabbage head for Malfouf: the leaves need to be large & tender enough to roll after some blanching. Finding the right cabbage has been challenging, so this winter I decided to try a deconstructed version of Malfouf using green cabbage commonly carried in stores.

Before jumping in, I have to share my cooking philosophy: season to taste is a phrase that defines my cooking style. In my recipes, I'll share ingredients & measurements for the dish as my mom makes or flavors it. However, sometimes I add more (and/or, occasionally, less) of a spice or ingredient to my own tastes, and I often substitute ingredients. I encourage you to do the same!

Standard Ingredients

Makes 4-6 servings

• 3 Tablespoons of vegetable oil

• 1 pound of ground beef (I like to use 85/15)

• 3 firm Roma tomatoes

• 1 head of green cabbage

• 1 head of garlic

• 2 lemons

• 4 Tablespoons of Arab Seven Spice

• 1.5 Tablespoons of ground cumin

• 2 Tablespoons of black pepper

• 1 Tablespoon of salt

• 3 cups of short-grain rice*

• 1 bunch of parsley, Italian or flat-leaf

• Optional: 1 Tablespoon of dried mint (crushed, not whole leaves)

*For the rice: if you're making it on the stove top vs. in a rice cooker, you'll need an additional 2 Tablespoons of vegetable oil, 2 teaspoons of salt, and, optionally, 1/2 cup of vermicelli noodles.

Possible Substitutions

• Ground beef: Beef stew meat, finely diced

• Roma tomatoes: Any tomato variety, as long as they're firm enough to dice

• Green Cabbage: Any cabbage variety

• Short-grain Rice: Any rice variety

• Lemons: Bottled lemon juice, and please note: I would caution not to use bottled because of the amount you'd need and the freshness, but you can certainly use it if that's what you have or prefer.

Directions

1. If you're making your rice on the stove top, put the rice in a bowl and add lukewarm water to it to start soaking it. Further instructions are included below.

2. Prepare your vegetables by finely dicing the garlic head (& set it aside in its own bowl), dicing the tomatoes, and shredding the cabbage into whatever shape or size you prefer. I like the thinly shred it and to cut longer pieces in half. You can keep the cabbage & tomatoes in the same bowl.

3. Heat all 3 Tablespoons of vegetable oil in a medium sized pot over medium-high heat. Once the oil is heated, add the meat and 2 Tablespoons of Seven Spice, 1 Tablespoon of cumin, & 1 Tablespoon of black pepper.

4. Once browned, add half the garlic and cook for 45 seconds until you start to smell it.

5. At this point, you have the option to drain off a bit of the fat if you'd like. I usually keep a bit of fat to help the cabbage brown a bit, and drain the rest off.

6. Add the diced tomatoes & shredded cabbage to the pot and cook until the cabbage wilts a bit. Add the remaining 2 Tablespoons of Seven Spice, .5 Tablespoon of cumin, & 1 Tablespoon of black pepper.

7. Once the cabbage is wilted, squeeze the lemon juice of one lemon into the pot, then add enough water (or beef stock, if available) to barely cover the cabbage. Add the 1 Tablespoon of salt, the remaining finely diced garlic, &, if you're using it, the dried mint. Allow the water the boil, then reduce to a simmer and half cover the pot with a lid. Stir occasionally until most of the water is gone and the cabbage is tender. This took me about 30 minutes, but it can vary.

8. While you wait, finely chop the parsley and set aside.

9. Prepare the rice! You can either use a rice cooker & follow those instructions (I do, zero shame), or cook it on the stove top. Stove top instructions are below.

10. Check on the cabbage and stir it periodically. Once the cabbage is tender and cooked, you can remove it from the heat. If there's still water in the pot that you don't want, you can uncover it and let it continue to simmer until more evaporates off.

11. To serve, put your cooked rice on a plate, top with the cabbage & meat mixture, sprinkled the chopped parsley on, and squeeze more lemon juice from your second lemon onto the dish. Since we didn't put much salt in the dish, add salt to taste.

Sahtein!

Stove Top Rice Directions:

1. Add 2 Tablespoons of oil to a pot over medium heat.

2. Drain & rinse the soaked rice in cold water. I like to rinse it at least two times. Fully drain the rice. Tip: I use a sieve to rinse and drain the rice after it has been soaked.

3. Once the oil is heated, if you're using the 1/2 cup of vermicelli noodles, add them to the oil and stir constantly just until they start to brown. Once browned, quickly add the soaked & rinsed rice and cook it for 2-3 minutes, stirring constantly. If you're not using vermicelli noodles, simply add the rice and continue to follow the instructions.
   

4. After the 2-3 minutes, add boiled water to the pot, just enough to cover the rice, and the 2 teaspoons of salt. Boiled water helps it cook faster, but you can also just use really hot tap water.

5. Let the water come to a boil, then reduce the heat to a simmer and cover the rice pot. After 8-10 minutes, I check on the rice every few minutes. How I check for doneness is by putting my ear near the pot and I listen for bubbling. If it's still bubbling, there's still water to boil off. If the bubbling is slow or stopped, it's ready.

6. Once the rice is done, take it off the heat and let it sit for five minutes before fluffing.