There is something incredibly comforting and heartwarming about a dish like Vegan Malfouf: Stuffed Cabbage Rolls with Rice and Fresh Herbs Recipe. Imagine tender cabbage leaves lovingly wrapped around a savory blend of rice, fresh herbs, and fragrant spices, all simmered until perfection. This recipe brings together simple ingredients that sing with flavor, making it a perfect dish to enjoy any time you crave something wholesome, fresh, and deeply satisfying. Whether you’re a longtime fan of Middle Eastern cuisine or trying something new, these cabbage rolls will quickly become a cherished favorite.
Ingredients You’ll Need
This recipe uses straightforward, pantry-friendly ingredients that combine in a way that feels both rustic and refined. Each element plays its part — the cabbage provides a tender, slightly sweet vessel, the rice offers a comforting bite, and the fresh herbs add brightness and vibrancy to every mouthful.
- Green Cabbage: Choose a large, fresh head with firm, unblemished leaves for the best rolling experience.
- White Rice: Uncooked and rinsed, it creates the perfect base texture that soaks up all the delicious seasonings.
- Tomato: Finely diced to add a juicy burst and natural sweetness.
- Onion: Minced finely to melt into the rice filling and enhance the savouriness.
- Garlic Cloves: Minced to infuse aromatic depth into the entire dish.
- Fresh Parsley: Finely chopped for a pop of herbaceous freshness that balances the flavors.
- Olive Oil: Adds richness and helps bind the filling together gently.
- Salt: Essential for seasoning and bringing out the natural flavors.
- Black Pepper: Provides subtle warmth and a hint of spice.
- Ground Allspice: A fragrant, warm spice that gives the filling its signature flavor note.
- Lemon Juice: Adds a bright, tangy finish to the simmering liquid for a lovely zing.
- Water or Vegetable Broth: The cooking medium that keeps everything moist and tender as it simmers.
How to Make Vegan Malfouf: Stuffed Cabbage Rolls with Rice and Fresh Herbs Recipe
Step 1: Soften the Cabbage Leaves
Start by bringing a large pot of water to a boil. Add the whole head of green cabbage and cook it for about 10 minutes to soften the leaves. This step is crucial because it makes the leaves pliable enough to roll without tearing. Once softened, carefully peel off the leaves one by one, and trim the thick base rib to make rolling easier and more comfortable.
Step 2: Prepare the Flavorful Filling
In a large mixing bowl, combine the rinsed rice with finely diced tomato, minced onion, fresh parsley, olive oil, salt, black pepper, and ground allspice. Mix everything gently until the ingredients are evenly combined. Letting this mixture rest for a few minutes allows the flavors to meld beautifully before stuffing the rolls.
Step 3: Assemble the Cabbage Rolls
Place a cabbage leaf flat and spoon 1 to 2 tablespoons of the rice filling onto the centre. Fold in the sides over the filling, then roll tightly from the base toward the tip, making sure to enclose the filling fully. Repeat this process with each leaf until all the filling is used up. Aim to create neat, uniform rolls that will cook evenly.
Step 4: Layer and Simmer
Line the bottom of a heavy pot with some leftover cabbage leaves and minced garlic for extra aroma. Arrange the stuffed rolls seam-side down in tight layers atop the leaves. Pour the freshly squeezed lemon juice and enough water or vegetable broth over the rolls until they are just covered. Place a plate or lid inside the pot on top of the rolls to keep them submerged during cooking.
Step 5: Cook to Tender Perfection
Cover the pot and simmer over low heat for 45 to 50 minutes. This slow cooking allows the cabbage to become tender and the rice inside to absorb all the wonderful flavors. Once done, remove the pot from heat and let the rolls cool slightly before serving.
How to Serve Vegan Malfouf: Stuffed Cabbage Rolls with Rice and Fresh Herbs Recipe
Garnishes
Serve these wonderful rolls with a sprinkle of freshly chopped parsley for a fresh, green accent. A drizzle of extra virgin olive oil and a wedge of lemon on the side brighten the dish beautifully, giving every bite a lovely balance of richness and acidity.
Side Dishes
Vegan Malfouf pairs wonderfully with crisp salads, such as a simple cucumber and tomato salad dressed in lemon and olive oil. For a heartier meal, consider serving with warm pita bread or a bowl of silken hummus. These sides complement the mellow and fresh flavors of the stuffed cabbage.
Creative Ways to Present
For an impressive presentation, layer the rolls tightly on a serving platter and pour some of the cooking liquid over them to keep everything moist. Garnish with extra lemon slices and parsley for a pop of color. Alternatively, stack the rolls vertically in a clear glass dish to showcase their beautiful layers of vibrant green cabbage and colorful filling.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Malfouf can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great dish to prepare in advance for busy weekdays or entertaining guests.
Freezing
If you want to keep these cabbage rolls longer, they freeze beautifully. Arrange them in a single layer on a baking tray and freeze until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months without losing flavor or texture.
Reheating
To reheat, place the rolls in a covered dish with a little water or broth and warm gently in the oven or on the stovetop over low heat. This gentle reheating method keeps the cabbage tender and prevents the rice from drying out. Microwave reheating is quick but may slightly alter the texture.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and chewier texture, but it will require a longer cooking time. You might want to pre-cook the brown rice partially before mixing it with the other ingredients.
Is it necessary to boil the cabbage first?
Yes, boiling softens the cabbage leaves, making them tender and flexible for rolling. Skipping this step could lead to cracked or tough leaves that are difficult to eat.
What can I use instead of vegetable broth?
Water works fine if you don’t have vegetable broth, though broth adds an extra layer of flavor that really enhances the dish. For a richer taste, consider using a homemade or low-sodium broth.
Can I add other vegetables to the filling?
Definitely! Grated carrots, finely chopped mushrooms, or even cooked lentils can be mixed into the rice filling for added texture and nutrition. Just be mindful of moisture content to keep the filling from becoming too wet.
How do I know when the rolls are done?
The cabbage should be tender when pierced with a fork, and the rice inside soft and fully cooked. The cooking liquid will have reduced slightly, and the aroma will be rich and inviting.
Final Thoughts
Making Vegan Malfouf: Stuffed Cabbage Rolls with Rice and Fresh Herbs Recipe is such a rewarding experience. It’s a dish that brings comfort and freshness all at once, showcasing how simple ingredients can transform into something truly special. Sharing these cabbage rolls with loved ones is a wonderful way to celebrate bold, home-cooked flavors while keeping things wholesome and plant-based. Give this recipe a try soon — I promise it will become one of your favorites too!
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Vegan Malfouf: Stuffed Cabbage Rolls with Rice and Fresh Herbs Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
Description
Vegan Malfouf is a delightful Middle Eastern dish featuring tender cabbage leaves stuffed with a savory mixture of rice, fresh vegetables, and aromatic spices. Simmered to perfection, this comforting and healthy vegan meal offers a burst of flavor and is perfect for a wholesome family dinner.
Ingredients
Vegetables and Herbs
- 1 large head Green Cabbage, leaves separated and softened
- 1 large Tomato, finely diced
- 1 medium Onion, minced
- 3 Garlic Cloves, minced
- ½ cup Fresh Parsley, finely chopped
Rice and Grains
- 1 cup White Rice, uncooked and rinsed
Liquids and Oils
- 3 tablespoons Olive Oil
- ¼ cup Lemon Juice
- 2 cups Water or Vegetable Broth
Spices and Seasonings
- 1 ½ teaspoons Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Ground Allspice
Instructions
- Boil Cabbage Leaves: Bring a large pot of water to a boil. Immerse the whole cabbage head and boil for about 10 minutes until the leaves are soft and pliable enough to peel off easily.
- Prepare Filling: In a mixing bowl, combine the rinsed uncooked rice, finely diced tomato, minced onion, chopped parsley, olive oil, salt, black pepper, and ground allspice. Stir well and let the mixture sit to meld the flavors.
- Prepare Cabbage Leaves for Rolling: Peel off the softened cabbage leaves carefully. Trim the thick base rib of each leaf to make it easier to roll without tearing.
- Stuff and Roll: Place 1 to 2 tablespoons of the rice mixture on each cabbage leaf. Fold the sides inward over the filling, then roll the leaf tightly from the base to enclose the stuffing securely.
- Arrange Rolls in Pot: Place extra cabbage leaves and some minced garlic at the bottom of a pot. Layer the stuffed rolls seam-side down on top, stacking tightly to prevent unrolling during cooking.
- Add Liquids and Submerge: Pour the lemon juice over the rolls and add enough water or vegetable broth to completely cover them. Place a plate or lid on top of the rolls inside the pot to keep them submerged during cooking.
- Simmer: Cover the pot and simmer on low heat for 45 to 50 minutes, until the cabbage is tender and the rice has fully cooked through.
- Serve: Allow the rolls to cool slightly before serving. Garnish with extra lemon juice and fresh parsley as desired for added brightness and freshness.
Notes
- Make sure to rinse the rice thoroughly to remove excess starch for better texture.
- Trimming the thick cabbage leaf ribs reduces the risk of tearing while rolling.
- If you prefer a richer flavor, use vegetable broth instead of water for simmering.
- Keep the rolls submerged during simmering to ensure even cooking and prevent unwrapping.
- This dish can be served warm or at room temperature, making it versatile for any occasion.
