Lebanese Stuffed Cabbage Rolls

There are certain comfort foods that instantly feel like home and for me, Lebanese Stuffed Cabbage Rolls (also called Malfouf Mahshi in some kitchens) are one of them. I first learned this recipe from my neighbor, Amal, who swore by two secrets: don’t skimp on the lemon, and always layer a few extra cabbage leaves on the bottom of the pot to prevent burning. The result? Tangy, herb-forward rolls with tender cabbage and a deliciously seasoned meat-and-rice filling that’s perfect for an easy weeknight or a special gathering.

Tired of bland weeknights? These easy Lebanese Stuffed Cabbage Rolls bring big flavor without fussy steps. They’re skillet-friendly, freezer-friendly, and best of all forgiving for beginners. Each roll is roughly 200–260 calories depending on portion size and protein choice, with a satisfying balance of carbs, protein and healthy fats. Whether you’re searching for the best Lebanese Stuffed Cabbage Rolls recipe, Lebanese Stuffed Cabbage Rolls for beginners, or Lebanese Stuffed Cabbage Rolls with lamb, this version covers you with clear steps and smart tips.

If you prefer a hands-off version, try a related slow-cooker approach like my favorite slow-cooker unstuffed cabbage rolls for an even easier weeknight option.

WHY THIS RECIPE WORKS

• Balanced texture: parboiled cabbage leaves remain tender but still hold the filling without splitting.
• Bright flavor lift: lemon juice and tomato paste add acidity and depth to cut through the richness.
• Simple, reliable filling: basic rice + ground meat seasoned with warm allspice is classic Lebanese comfort food.
• Beginner-friendly steps: blanch, assemble, simmer no special equipment or advanced techniques needed.
• Scalable and freezer-safe: makes a big batch for meal prep or holiday tables, and freezes beautifully.

Ingredients

Step-by-step directions

1. Bring a large pot of salted water to a boil. Carefully peel off the cabbage leaves and blanch them in the boiling water for about 3 minutes until softened. Remove and set aside.
   Tip: Choose the largest, intact leaves. Trim the thick center rib slightly with a paring knife so they roll more easily, but don’t remove it completely it helps keep structure.

2. In a mixing bowl, combine the rice, ground meat, chopped onion, garlic, allspice, salt, and pepper. Mix well.
   Tip: Mix with your hands for even distribution. If using raw short-grain rice, that’s fine it will finish cooking inside the roll. If using brown rice, pre-cook it 20 minutes to avoid undercooked centers.

3. Take a cabbage leaf, place a spoonful of the filling at the base, and roll tightly, tucking in the sides like a burrito. Repeat with remaining leaves and filling.
   Tip: Don’t overfill about 2 tablespoons of filling per leaf for small leaves, 3 for larger ones. Tuck the sides in before rolling to avoid spillage during cooking.

4. In a large pot, layer some leftover cabbage leaves at the bottom. Place the stuffed cabbage rolls seam-side down on top.
   Tip: This prevents burning on the bottom and creates a non-stick layer. Pack rolls snugly so they support each other while cooking.

5. Mix tomato paste with broth and pour over the rolls. Drizzle with lemon juice.
   Tip: Warm the broth slightly to help tomato paste dissolve. Add a splash more lemon if you like a brighter finish.

6. Bring to a boil, then reduce heat and cover. Simmer for about 1 hour or until the cabbage is tender.
   Tip: Simmer gently an aggressive boil can make rolls fall apart. If the pot runs dry, top up with a little hot water or broth.

7. Serve hot, garnished with fresh dill or parsley.
   Tip: Let the rolls rest 10 minutes before serving; the filling firms up and slices cleanly if you plan to halve them.

COMMON MISTAKES TO AVOID

• Overfilling the leaves: Too much filling leads to split rolls. Fix: Use slightly less filling per leaf and tuck sides in tightly before rolling.
• Not trimming the center rib: If the rib is too thick the leaf won’t roll smoothly. Fix: Thin the rib lengthwise with a knife or score it before rolling.
• Undercooked rice inside: Using raw brown rice or too much rice can leave uncooked centers. Fix: Pre-cook brown rice or reduce uncooked rice amount and simmer longer.
• Too-salty finishing liquid: Broth + tomato paste can be salty. Fix: Use low-sodium broth and taste the liquid before serving; add lemon to balance saltiness.
• Overcooking until mushy: Vigorous boiling and very long cooking can make rolls fall apart. Fix: Keep a gentle simmer and check at 45–60 minutes.

Nutrition per serving (approximate)

• Serving size: 1 roll (recipe yields ~8 rolls)
• Calories: ~220–260 kcal
• Protein: ~15–20 g
• Carbohydrates: ~20–28 g
• Fat: ~8–12 g
  Health benefits: Provides a balanced meal with lean protein and fiber from cabbage and rice; lemon and herbs add vitamin C and antioxidants.

VARIATIONS & CUSTOMIZATIONS

• Health-friendly options:

  • Use ground turkey or chicken and swap white rice for pre-cooked brown rice to increase fiber and lower fat.
  • Reduce oil and use low-sodium broth.

• Flavor twists:

  • Add pine nuts and chopped mint for a Lebanese spin.
  • Stir in a tablespoon of pomegranate molasses to the cooking liquid for sweet-tart depth.
  • Spice it up with harissa or aleppo pepper for heat.

• Equipment alternatives:

  • Oven: Layer rolls in a Dutch oven, pour sauce, cover tightly and bake at 350°F for 60–75 minutes.
  • Slow cooker: Place rolls seam-side down, add liquid, cook on low 4–6 hours (see my slow-cooker variation linked in the intro).
  • Instant Pot: Pressure cook for 20 minutes with natural release for a faster option.

MAKE-AHEAD, STORAGE & REHEATING

• Make-ahead:

  • Assemble rolls and refrigerate (covered) for up to 24 hours before cooking. This is great for prepping dinner the day before.
  • You can also pre-cook and store for reheating.

• Fridge storage:

  • Cooked rolls keep well in an airtight container for 3–4 days.

• Freezer tips:

  • Freeze cooked rolls in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Freeze uncooked rolls similarly on a tray, then store in a freezer bag cook from frozen (add extra cooking time).

• Best reheating method:

  • Gently reheat in a covered skillet with a splash of water or broth over medium-low heat until warmed through, or reheat in a 350°F oven covered for 20–30 minutes. Microwaving works for single servings; cover and add a tablespoon of water to retain moisture.

Serving suggestions and pairings

• Side dishes: Serve with plain yogurt or labneh, warm pita, tabbouleh, fattoush, or a simple cucumber-tomato salad. A drizzle of tahini or a squeeze more lemon is delightful.
• Occasions: Perfect for weeknight dinners, Sunday family meals, or holiday spreads. Also excellent for make-ahead meal prep and potlucks.

FAQ

1. Can I make Lebanese Stuffed Cabbage Rolls ahead of time?
   Yes you can assemble them a day in advance and refrigerate covered. You can also freeze them cooked or uncooked; just thaw overnight in the fridge before reheating or cooking.

2. Why is my Lebanese Stuffed Cabbage Rolls dry?
   Dry rolls usually mean too little liquid in the pot or overcooking. Ensure you pour enough broth/tomato mixture to reach about halfway up the rolls and simmer gently with the lid on. A splash of extra broth while reheating helps restore moisture.

3. Can Lebanese Stuffed Cabbage Rolls be frozen?
   Absolutely. Freeze cooked rolls up to 3 months, ideally flash-freezing on a tray before transferring to freezer bags so they don’t stick together.

4. Can I use precooked rice in the filling?
   Yes if you use precooked rice, reduce the rice amount slightly and avoid overcooking the rolls to prevent a mushy texture. Precooked rice is a great shortcut.

5. What’s the best way to reheat without drying them out?
   Reheat covered in a skillet over low heat with a couple tablespoons of broth, or warm in a 350°F oven covered with foil for 20–30 minutes. Microwaving covered with a little water also works for single servings.

CONCLUSION

Lebanese Stuffed Cabbage Rolls are an easy, soulful dish that balances bright lemony notes with savory meat and tender cabbage. This recipe is perfect for beginners and experienced cooks alike it’s forgiving, scalable, and freezes beautifully for future meals. If you try it, save or bookmark this post, leave a comment with your tweaks, and share with friends who love comforting, global recipes.

Lebanese Stuffed Cabbage Rolls

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Comforting Lebanese Stuffed Cabbage Rolls filled with a tangy meat-and-rice mixture, seasoned with herbs and spices.

• Total Time: 90 minutes
• Yield: 8 servings

Ingredients

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• 1 large head of cabbage
• 1 cup rice, uncooked
• 1 pound ground beef or lamb
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup tomato paste
• 2 cups chicken or vegetable broth
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill or parsley, chopped

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Instructions

1. Bring a large pot of salted water to a boil. Peel off the cabbage leaves and blanch them for about 3 minutes until softened. Remove and set aside.
2. In a mixing bowl, combine the rice, ground meat, chopped onion, garlic, allspice, salt, and pepper. Mix well.
3. Take a cabbage leaf, place a spoonful of the filling at the base, and roll tightly, tucking in the sides. Repeat with remaining leaves and filling.
4. Layer some leftover cabbage leaves at the bottom of a large pot. Place the stuffed cabbage rolls seam-side down on top.
5. Mix tomato paste with broth and pour over the rolls. Drizzle with lemon juice.
6. Bring to a boil, then reduce heat and cover. Simmer for about 1 hour or until the cabbage is tender.
7. Serve hot, garnished with fresh dill or parsley.

Notes

Let the rolls rest for 10 minutes before serving for better slicing.

• Author: soukaina
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Lebanese
• Diet: Gluten-Free