Description
Vegan Malfouf, or stuffed cabbage rolls, are filled with a savory mix of rice, tomato, onion, and herbs, then simmered in lemony tomato broth until perfectly tender. This plant-based version of a Middle Eastern classic is hearty, comforting, and full of bright flavor.
Ingredients
- Green Cabbage: 1 large head, leaves separated and softened
- White Rice: 1 cup, uncooked and rinsed
- Tomato: 1 large, finely diced
- Onion: 1 medium, minced
- Garlic Cloves: 3, minced
- Fresh Parsley: ½ cup, finely chopped
- Olive Oil: 3 tablespoons, for richness
- Salt: 1 ½ teaspoons, to taste
- Black Pepper: ½ teaspoon, for balance
- Ground Allspice: ½ teaspoon, for warm flavor
- Lemon Juice: ¼ cup, adds brightness
- Water or Vegetable Broth: 2 cups, for simmering
Instructions
- Bring a large pot of water to a boil. Boil the cabbage head for about 10 minutes until leaves are soft and easy to peel.
- In a mixing bowl, combine rice, tomato, onion, parsley, olive oil, salt, pepper, and allspice. Stir and let sit.
- Peel off cabbage leaves and trim the thick base rib for easier rolling.
- Place 1–2 tablespoons of filling on each leaf. Fold sides inward and roll tightly.
- Layer extra cabbage leaves and garlic in the bottom of a pot. Stack the rolls tightly seam-side down.
- Pour lemon juice and enough water or broth to cover the rolls. Place a plate or lid on top to keep them submerged.
- Cover and simmer on low for 45–50 minutes until cabbage is tender and rice is cooked.
- Let cool slightly, then serve with extra lemon and parsley.
Notes
- Trim thick cabbage veins so rolls fold easier.
- Tightly pack rolls in the pot to keep them from unrolling.
- Tastes even better the next day!
Nutrition
- Serving Size: 1 portion
- Calories: 230
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg