Mehshi malfouf (stuffed cabbage rolls)

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Main Dish

5 servings

Very Easy

1 hour

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Ingredients

• 25 - 30 leaves of white cabbage (Around 600 g)
• ¾ cup rice or 150 g, soaked for 2 hours and drained
• 300 g minced lamb
• 3 medium cloves of garlic, crushed
• ½ Tablespoon Arabic Spice Mix
• ¼ teaspoon ground cinnamon
• ½ teaspoon turmeric powder
• ½ teaspoon paprika or Red chilli powder
• 2 Tablespoons chopped mint (20 leaves)
• 2 ½ Tablespoons chopped coriander leaves
• 1 Tablespoon Ghee (Clarified Butter)
• 5 large cloves of garlic, extra
• 1 ½ cubes MAGGI® Flavored Mutton Bouillon
• 2 cups water or 500 ml
• 2 tablespoons lemon juice
• 1 large onion sliced
• 1 Tablespoon vegetable oil

Preparation

• Core the centre stalk of the cabbage, and blanch it in boiling water for 15 -20 minutes or until soft and pliable. It should look kind of semi transparent when done. Separate the leaves without much breaking.
• Leaves should be pliable, so that you can roll them easily without breaking up. If it hasn't reached this stage, put the cabbage back to the sauce pan, cover and boilfor few more minutes until it reaches that stage.
• Leaves should be pliable, so that you can roll them easily without breaking up. If it hasn't reached this stage, put the cabbage back to the sauce pan, cover and boilfor few more minutes until it reaches that stage.
• Then start separating the leaves until all leaves are removed. Once done, take each leaf and thinly slice the thicker part of the rib of each leaf to make it thinner.
• Else it will be difficult to roll. If you can separate the leaves without blanching, separate them and blanch. Combine uncooked rice, meat, garlic, spices, mint, coriander and butter in a bowl. Mix well until well combined.
• Place a heaping tablespoon of the filling almost in the middle of the leaf opposite side of the thick rib part, fold the sides over to cover the filling and roll the leaf up. Fold it tightly so that everything is intact. Repeat until all of the filling is used up.
• Meanwhile, heat oil in a saucepan/casserole dish and sauté the onions till it turns completely soft. Arrange cabbage rolls tightly over these sautéed onions and sprinkle some garlic slices over.
• Arrange another layer over the first layer and sprinkle rest of garlic as well. The rolls should be placed next to each other without spaces in between for them to open loose in the cooking process.
• Dissolve MAGGI Mutton/ Chicken Bouillon cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls. Invert a heavy dinner plate over the rolls, so that the rolls stay intact and doesn't float while cooking.
• Cover and cook on medium heat for about 20-25 minutes and reduce the heat and cook for further 35 40 minutes, a total of about 45 minutes - 1 hour, or until rice is cooked.
• You may pick out a roll after 40-45 minutes for checking the doneness. Once rice is completely cooked, serve immediately.

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