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Stuffed Cabbage (malfouf) Recipe

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This recipe for Stuffed Cabbage (malfouf), by , is from The Ghabach Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bassam Ghabach

Category:
Category:

Ingredients:  
Ingredients:  
3 tbs minced garlic
1 tsp salt
1/2 tsp black pepper
1 32oz can of tomato sauce
2 tsp dried mint
1/3 cup lemon juice
3 tbs butter
1 cup rice
1 lb ground beef or lamb
1 whole cabbage head

Directions:
Directions:
1- Cut out core of cabbage head and boil (cored side down ) in water (need to cover cabbage head) on medium heat for about 20-30 minutes for cabbage leaves to separate.separate leaves and cover in cold water and then drain. Remove thick veins in the leaves

2-Prepare stuffing: Rinse the rice in water and drain.combine with meat, salt, butter, black pepper, and 1 tbs of garlic.

3- Lay leaf down flat, place about 2 tbs of stuffing in a row and roll leaf tight.

4- In a pot, lay 2 leaves on the bottom of the pot to keep cabbage rolls from sticking. Place rolls in the pot in a row, next sprinkle some of the garlic and mint on top and pour about 1/2 cup of the tomato sauce then repeat the layers. After the last layer, cover the rolls with a dish smaller than the opening of the pot in order to keep the leaves in place . Pour the lemon juice on top and cook covered on medium heat for about 30-40 5 minutes. Let stand for 10-15 minutes after cooking

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1h

 

 

 

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