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
Scale
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.
