Stuffed Cabbage(Malfoof) - A Beautiful Middle Eastern Delicacy - Vegan & Gluten Free

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while ground chicken is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree can be fresher, while canned is budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a nutritious alternative, while bulgur is often cheaper.

Cut the core out of the cabbage and separate each leaf.

Boil the cabbage leaves for about 10 minutes until soft and tender but not falling apart.

For the filling, combine 1 cup of short grain rice with one finely chopped tomato.

Chop parsley finely and add to the rice mixture.

Add 1 teaspoon of cinnamon, 1 teaspoon of allspice, a sprinkle of nutmeg, and 1-2 teaspoons of salt to the rice mixture.

Squeeze half a lemon into the filling and add a dash of olive oil.

Mix the filling ingredients together.

Take a cabbage leaf and add half a tablespoon of the filling, then roll it tightly.

For the second filling, use 1 cup of short grain rice, 200 grams of vegan mince, parsley, and the same spices as before.

Layer the bottom of the pot with leftover cabbage bits and garlic.

Place the rolled cabbages in the pot and add boiling water until it covers the cabbages by 2 centimeters.

Cover the pot with a lid and add weight to keep the cabbages submerged.

Cook on low to medium heat for 40 minutes to an hour, checking the water level occasionally.

After cooking, add two squeezed lemons and parsley on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary