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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Malfoof Mihshee (Stuffed Cabbage) Recipe

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This recipe for Malfoof Mihshee (Stuffed Cabbage) is from El Barakay - The Bountiful Table, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Cabbage
1 medium size cabbage
6 cups water
8 cloves crushed garlic
1 tbsp. shortening
1/8 cup dried mint
¼ cup lemon juice

Stuffing
1 lb. ground beef
¼ tsp. allspice
1/8 tsp. cinnamon
1 cup rice
½ tsp. salt
½ tsp. pepper
Directions:
Directions:
Add water to pot and bring to a boil. Add cabbage head to boiling water and cook for a few minutes.
Remove cabbage from water and separate the pieces from the head. Add the individual pieces to the pot and cook for a few more minutes until they seem a little tender. Remove from water.
Remove the center rib from each leaf.
In a separate pan, mix together the ground beef, allspice, cinnamon, rice, salt and pepper.
Add a tablespoon of stuffing to the center of each cabbage leaf and roll up tight. Squeeze each cabbage roll to drain excess water from the leaf.
In a pot, sauté the crushed garlic in the shortening.
Add the dried mint and stir. Layer the cabbage ribs on top of the garlic mixture.
Layer the stuffed cabbage on top of the ribs. Place a somewhat heavy dish on top of the cabbage.
Add enough water to cover the plate.
Add salt.
Cook on high heat until the water boils. Reduce heat.
When most of the water has been absorbed, add the lemon juice.
Keep cooking on low heat for about 20 minutes.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The blend of garlic and lemon juice with the fresh mint is tantalizing to the pallet.

 

 

 

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