Malfouf Tender Stuffed Cabbage rolls - A Comforting Family Favourite
Itidal Abdullah
There’s something deeply comforting about a pot of Malfouf simmering on the stove soft cabbage leaves wrapped around a fragrant filling of spiced beef and rice, slowly cooked in a rich, tomato-based sauce.
This dish has many names and variations across the world, but no matter where you taste it, it always feels like home. My version is inspired by classic Middle Eastern-style Malfouf, including a homemade spicy harissa paste for a little spicy flair and a clever no-boil cabbage trick that makes rolling easier than ever.
The Secret: No-Boil Cabbage Trick
Instead of blanching the cabbage, I simply freeze it overnight. Once thawed, the leaves soften perfectly and peel off easily, ready for rolling no boiling, no tearing, and no stress. This little kitchen hack saves time and keeps the leaves beautifully tender.
A Hint of Homemade Harissa
If you’ve been following along, you’ll know I love using my Homemade Spicy Harissa Paste, previously shared here on the blog. It adds warmth, depth, and a subtle smokiness to both the filling and the sauce. Just a small spoonful transforms the flavour from simple to soul-stirring.
Why I Line the Pot with Cabbage and Bones
Before layering the rolls, I always line the pot with a few spare cabbage leaves and 800 g of beef and bones. This does two things: it keeps the rolls from burning, and it enriches the sauce with bold, savoury depth as everything cooks slowly together.
The result is a pot full of flavour tender rolls, silky sauce, and meat that falls right off the bone.
Malfouf A comforting Family Favourite
Chef Iti
6-8
1.5 hours
393
Middle-eastern
Dinner
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There’s something incredibly exciting about a pot of malfouf simmering away tender cabbage leaves wrapped around a savoury rice and beef filling, slowly cooked in a rich tomato sauce infused with herbs, spices, and the deep, comforting flavour of beef bones.
Malfouf, or stuffed cabbage, is a dish that transcends borders. From the Middle East to Eastern Europe, every culture has its version. This one brings together the warmth of home-style cooking with a few clever techniques like freezing the cabbage overnight instead of boiling for perfectly soft, easy to roll leaves.
The star of the flavour? My Homemade Spicy Harissa Paste, previously shared on the blog. A touch goes into the filling and another into the sauce, tying everything together with gentle heat and smoky depth.
Ingredients
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- 1 large cabbage
- 1½ cups medium-grain rice (Calrose works beautifully)
- 300 g ground beef
- 2 small onions, finely chopped (about 150 g)
4 cloves garlic, minced (about 15 g)
- 1 small celery stick, diced (about 25 g)
- 1 small carrot, diced (about 50 g)
1 tbsp homemade spicy harissa paste (find my recipe on the blog )
- 1 tsp salt
- 1 tsp vegetable stock powder (or Vegeta)
- ¼ tsp black pepper
- 1 tbsp seven spice blend
- ½ tsp ground turmeric
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- 800 g beef and bones (mixed pieces for flavour)
- A few spare cabbage leaves (to line the pot)
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- 2½ cups water or unsalted beef/vegetable stock
- ¼ cup tomato purée
- 1 tbsp tomato paste
- ¼ tsp ground cumin
- ¼ tsp homemade spicy harissa paste
- 2 bay leaves
- 20 g fresh parsley, finely chopped
- 20 g fresh coriander, finely chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
Directions
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- The night before, place the whole cabbage in the freezer.
- The next day, let it thaw completely.
Once thawed, the leaves will peel off easily and be perfectly pliable , no boiling required!
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- In a large bowl, combine the rice, ground beef, onions, garlic, celery, carrot, harissa paste, salt, stock powder, black pepper, seven spice, and turmeric.
- Mix until everything is evenly combined.
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- Lay a cabbage leaf flat on a clean surface.
- Spoon 1–2 tablespoons of filling along the base, fold in the sides, and roll tightly.
- Repeat with the remaining leaves and filling.
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- Line the bottom of a large heavy-based pot with the spare cabbage leaves.
- Add the 800 g of beef and bones, this forms a rich base and prevents sticking season liberally with salt and pepper.
- Arrange the stuffed cabbage rolls snugly in layers over the beef.
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Into whisk together the water or stock, tomato purée, tomato paste, cumin, ¼ tsp harissa paste, bay leaves, garlic, parsley, coriander, salt, and pepper. Bring to a simmer and adjust seasoning.
- Pour the sauce evenly over the rolls until just covered.
- Place a heat-proof plate or lid over the top to keep the rolls neatly packed.
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- Bring to a gentle simmer over medium heat.
- Reduce to low, cover, and cook for 1–1½ hours, or until the cabbage, rice, and beef are tender and the sauce has thickened beautifully.
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- Let the pot rest for 10 minutes before serving.
Serve a squeeze of lemon juice, or soft flatbread to soak up the sauce.
