I've modified my family's traditional Lebanese malfouf mahshi recipe to craft delectable vegetarian cabbage rolls suitable for those following a vegan diet. These tender rolls are cooked in a tangy, mint-infused broth that'll make you crave more.
The original Lebanese malfouf mahshi typically includes a filling of rice and meat. However, as I have transitioned to a plant-based diet, I am thrilled to share this flavorful and satisfying vegetarian cabbage rolls recipe using a filling of rice and veggies.
While the process of stuffing the cabbage leaves requires some time and patience, the end result is truly worth the effort.
Personally, I find the rolling process to be therapeutic, it provides a calming activity that helps clear my mind and can be a wonderful opportunity to engage in conversation and share this culinary experience with a loved one, like my mom.
Lebanese cuisine offers a variety of stuffed dishes, similar to this recipe. Some are crafted using leafy vegetables, such as stuffed chard, while others feature hollowed-out vegetables, like stuffed zucchini.
Key Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
For this recipe, I prefer using either Cannonball or Napa cabbage, both of which have large leaves suitable for rolling. In the accompanying photos, I demonstrate the process using Napa cabbage.
When it comes to the white rice, I recommend using either medium-grain or Basmati rice (I just adore this rice), as they both lend themselves well to the stuffing process. Alternatively, a short-grain rice can be used with equal success.
To achieve the authentic flavors of Lebanese malfouf mahshi, I use a blend of baharat (Lebanese 7 spice), fresh lemon juice, fresh garlic, a hint of cumin, pomegranate molasses (I recommend this brand), and dried mint. These ingredients create the distinctive taste associated with this recipe.
Working With The Cabbage
The below recipe card outlines the full process, but here is a quick pictorial depiction.
Carefully cut the outer leaves off the head at the base of the stalk and then cut the head ¾ down, the bottom section of the cabbage. The bottom section is too thick to roll and will be chopped into chunky bite-sized pieces to be used as the base of the entire dish.
Cut Malfouf about ¾ down (not lengthways)
For the leaves with the big stalks, trace and cut out the stalks and set them aside to be used with the base. The leaves will be filled and rolled.
Boiled leaves
Chopped stalks for the base
Each cabbage leaf is filled with a correlating amount of stuffing and then rolled up.
Janelle's Tips
Due to variations in cabbage sizes, you may find yourself with leftover rice and vegetable stuffing. I suggest cooking this separately as a stand-alone dish, using the same cooking method as for the rice used in the filling. I do this also when making vegetarian stuffed grape leaves.
Storage
After the cabbage rolls have cooled to room temperature, place them in an airtight container and store them in the refrigerator for up to five days. Simply reheat them as needed.
FAQ
Malfouf, an Arabic word meaning "cabbage" or "rolled," or it refers to the stuffed cabbage dish from the Middle East known as "malfouf mahshi."
This dish comes in various regional variations across the Middle East, each offering distinct flavors and ingredients.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Lebanese Vegetarian Cabbage Rolls
Ingredients
- 1 Cabbage Napa or Cannonball. This will be used to roll and the stalks will be used in the base of the pot when cooking the rolls.
- Water to boil the leaves in
Cabbage base (to be put into the base of the pot)
- 1 medium Brown onion diced
- 2 tablespoon Olive oil extra virgin
- 1 tablespoon dairy free butter
- 1 tablespoon Pomegranate molasses
- 2 cups Water
Hashweh (Rice Filling)
- 2 cups Basmati rice or medium or long-grain rice
- 1 tablespoon Fresh mint finely chopped (heaped spoonful)
- ½ small Brown onion finely diced
- 1½ tsp Salt or to taste
- 3 tablespoon Parsley finely chopped
- 1 teaspoon Lebanese 7 spice sub - all spice
- ½ teaspoon Cumin
- ½ teaspoon Black pepper cracked
- 1 tsp Dried mint powder format
- 2 tablespoon Olive oil extra virgin
- ½ head Garlic crushed
- 1 med Tomato Ripe and finely diced
Cabbage Topping
- 1 tablespoon Dairy free butter sub - olive oil
- ½ teaspoon Dried mint
- 1 teaspoon Salt or to taste
- 1 pinch Cumin
- ½ head Garlic sliced
- 1 small Lemon juice fresh
- ½ cup Water Or enough to just cover the edges of the plate when pushed down
Instructions
- Soak rice in room temperature water (for at least 15 minutes)2 cups Basmati rice
Preparing Cabbage
- Cut the outer leaves and roughly chop up. Set aside in a bowl.Cut the cabbage about ¾ down from the top (not lengthways - see pic in the above article or video). Cut away the larger stalks from the loose leaves and stack leaves on top of each other. Chop up the cut stalks and add them to the stalk bowl in step 1.1 Cabbage
- In a large pot, bring water to a boil and place cabbage leaves in. Boil them until tender and just malleable. Carefully place leaves in a colander to remove excess water and allow them to cool down.Water
Preparing hashweh (rice filling)
- In a large mixing bowl, add drained rice, fresh mint, fresh parsley, tomatoes, onion, olive oil, 7 spice, cumin, black pepper, garlic, salt, dried mint. Mix all together and set aside.2 cups Basmati rice, 1 tablespoon Fresh mint, ½ small Brown onion, 1½ teaspoon Salt, 3 tablespoon Parsley, 1 teaspoon Lebanese 7 spice, ½ teaspoon Cumin, ½ teaspoon Black pepper, 1 teaspoon Dried mint, 2 tablespoon Olive oil, ½ head Garlic, 1 med Tomato
Preparing Cabbage Base
- In a large pot, heat up olive oil and dairy-free butter over high heat and add onion. Fry until golden, then add cabbage stalks, pomegranate molasses, and 2 cups of water. Bring to the boil and then reduce heat to low, allow to simmer for about 15 minutes.1 medium Brown onion, 2 tablespoon Olive oil, 1 tablespoon dairy free butter, 1 tablespoon Pomegranate molasses, 2 cups Water
Preparing Cabbage Rolls
- Lay each cabbage leaf flat and add a spoonful amount of rice filling parallel to an edge of the leaf leaving a once centimetre gap (this will become the flap).Fold the flap of the cabbage leaf over the rice and then fold the outer short edges of the cabbage leaf to create the base parcel. Now roll the entire leaf into a roll. Set each roll aside. Repeat until all cabbage leaves are used.
Cooking Cabbage Rolls
- Add rolled cabbage leaves into the pot on top of the cabbage base. Alternating the layer directions. Sprinkle all topping ingredients on top of the layers of cabbage rolls. Place a heatproof plate on top and push down with your hand. The water from the cabbage base should submerge the outer edge of the plate. If not, add water. Bring malfouf to a boil over high heat and then reduce heat to low-med and cook for 30-45 minutes. Serve with freshly squeezed lemon juice.1 tablespoon Dairy free butter, ½ teaspoon Dried mint, 1 teaspoon Salt, 1 pinch Cumin, ½ head Garlic, ½ cup Water, 1 small Lemon juice
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Lauren Julia Phillips
can i substitute regular green cabbage for nappa cabbage?
Janelle Hama
Yes, It's what I used in the photos
najwa
First time attemptin g to make this and it took me while. But, I will be making it again as it was so delicious and I will be faster the next time. Do you think I could blanch the cabbage leaves the day before?
Janelle Hama
I don't see why not, just make sure they don't go dry
dave
love how simple it was to make and came out 100%
Tajda
Made this over the weekend when I had some time, first time making it. It took me a while to roll up the cabbage leaves and I did not make them as good looking as yours but they tasted really good. I am so glad I made them.