Mahshi Malfouf (Lebanese Stuffed Cabbage Leaves)

To make malfouf mahshi, cabbage leaves are stuffed with warm, spiced lamb and rice, then simmered in a tangy tomato broth until melt-in-your-mouth tender. Courtesy of Julie Ann Sageer

Mahshi Malfouf (Lebanese Stuffed Cabbage Leaves)

Many people associate stuffed cabbage leaves with Eastern European cuisine, but my mahshi malfouf, which translates literally as “stuffed cabbage,” is a classic Lebanese dish that will entice even the strictest cabbage cynic out there. I use Savoy cabbage—usually plucked from Mama’s garden—in this harvest-time dish, as I find it sweeter and more tender than many other cabbage varieties. Stuffed with a savory blend of lean lamb, long-grain rice, and chopped tomatoes, these tasty parcels are then slowly simmered in a broth spiked with tangy pomegranate molasses. If you can’t find ground lamb (or prefer beef), feel free to substitute with 80/20 percent ground beef.

Makes 60 stuffed cabbage leaves (6 servings)

• 2 teaspoons sea salt, divided
• 1 head Savoy cabbage (about 1 1/2 pounds)
• 2 pounds finely ground lamb
• 2 cups uncooked long-grain rice, rinsed in cold water
• 3 vine-ripened tomatoes, finely diced
• 10 garlic cloves, 5 finely minced, 5 left whole
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground allspice
• Ripe tomato slices, for serving
• Fresh mint sprigs, for serving
• Khebez arabi (Lebanese pocket bread), for serving

For the Cabbage Cooking Liquid

• 2 1/2 to 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons tomato paste
• 3 tablespoons pomegranate molasses (dibis rahman)
• 1 teaspoon sea salt
• 6 cups cold water

Fill a large pot with 8 cups of cold water and 1 teaspoon of the sea salt and bring to a boil. Meanwhile, fill a large mixing bowl with cold water and ice cubes and set aside.