Malfouf (Cabbage Rolls)

By June 13, 2019May 16th, 2020Beef, Pasta/Rice
stuffed cabbage rolls filled with mince an rice covered in tomato puree, garlic and dried mint served on black plate

Challenge 2019 sent in by Marlene

Thank you Marlene, this hearty winter dish, triggered a childhood memory and I hadn’t thought to do it for one



Prep time

10 Minutes

Cooking time

90 Minutes


  • 4 large cabbage leaves, cored + 2-3 smaller cabbage leaves for the base
  • 120g-150g beef mince
  • ¼ cup long grain rice, rinsed
  • 1 tablespoon minced garlic
  • salt and pepper
  • 200g of canned tomato puree
  • ½ teaspoon dried mint + pinch extra
  • 10g butter, chopped


  • Separate the cabbage leaves from the cabbage. Add to a medium saucepan cover with water and bring to a simmer and cook for 25-30 minutes, or until leaves are soft and pliable
  • In a bowl, combine rice, beef, ½ tablespoon garlic, salt and pepper to taste and mix to combine
  • In a jug combine tomato puree, ½ tablespoon garlic, ½ teaspoon mint, salt and pepper. Stir
  • Line base of saucepan with small wilted cabbage leaves to prevent sticking
  • Divide the beef into 4 equal parts and lay on the large cabbage leaves, roll up and place into a saucepan lined with the smaller cabbage leaves, squash them in tight
  • Sprinkle with extra mint and pour the tomato sauce mixture over the top
  • Top with the chopped butter and simmer over medium-low heat for 1 hour 
  • Serve and Enjoy!

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