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PAM'S MALFUF (Middle Eastern Cabbage Rolls)
* Exported from MasterCook II *
PAM'S MALFUF (Middle Eastern Cabbage Rolls)
Recipe By : Pamela Creeden
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Main Course--Beef
Pam's Stuff
Amount Measure Ingredient -- Preparation Method
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1 large head of cabbage
1 pound ground beef
1/2 cup onion -- finely chopped
2 cloves garlic -- minced
1 cup parsley -- finely chopped
16 ounces canned tomatoes
1 teaspoon pepper
1 teaspoon seasoned salt
1 egg
1 cup regular or basmati rice -- uncooked
1/4 cup oil
1 large can tomato juice (1-1 1/2 quarts)
4 tablespoons oil -- extra
salt and pepper -- to taste
Core cabbage sparingly and boil in a large pot of water over medium heat
until leaves begin to come apart. Remove leaves as they soften and separate.
When cool enough to handle, thin out center vein of each leave with a paring
knife. Drain tomatoes, reserving liquid, and dice. Mix the ground beef with
the, onions, garlic, parsley, tomatoes, seasoned salt, pepper, egg, rice and
1/4 cup oil. Spoon out mixture on each cabbage leaf, at the thicker edge, and
roll, either tucking sides in once or like a cigar--roll snugly but with
enough room for the rice to expand. Coarsely chop up the leftover cabbage
and place in the bottom of a large pot or Dutch oven (This will prevent the
cabbage rolls from scorching). Place cabbage rolls on top of chopped cabbage
Combine the reserved juice from the canned tomatoes with the large can of
tomato juice, 4 tablespoons oil and salt and pepper. Pour over the cabbage
rolls. The liquid should cover or nearly cover the rolls. Cook, covered,
over medium heat for 1 hour; reduce heat to medium-low and cook for a further
30 minutes.
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NOTES : I was told that authentic Malfuf does not have tomatoes in the meat
mixture. My neighbor in Saudi, Phil Habib, of Lebanese heritage, taught me
to make these. For the most part, Arabic food is not highly seasoned, so I
have adjusted the seasoning to our taste.
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