Delicious Lebanese stuffing recipe for Mishi Malfoof
In a world where time is of the essence, we crave comfort food that is not only delicious but also convenient. To satisfy your cravings, I bring you a mouth-watering crockpot Lebanese Mishi Malfoof recipe. As a chef, I know that the traditional way of making stuffed cabbage rolls can be time-consuming and challenging. This recipe, however, simplifies the process and delivers the same rich flavor in a stress-free manner.
What makes this recipe alluring is its combination of flavors and aromas that will tickle your taste buds. Think about freshly squeezed lemon juice, dried mint, and garlic permeating through juicy ground beef and tender long-grain rice. The mixture is then gently wrapped inside translucent green cabbage leaves and cooked slowly in a crockpot until it is melt-in-your-mouth tender. The result? An irresistible dish that will leave you craving more!
What’s more, this recipe can be customized to suit various diet preferences. It is gluten-free, and if you are mindful of carbs intake, you can use cauliflower rice instead of long grain rice without sacrificing flavor. It’s an excellent way to sneak vegetables into your meals if you have picky eaters at home.
Do not let your busy schedule impede your homemade healthy meal dreams; this crockpot Lebanese Mishi Malfoof recipe is an excellent solution to sate all your stuffed cabbage rolls desire with minimal effort required!
Why You’ll Love This Recipe
Are you searching for a recipe that will surprise your taste buds and leave your family or guests craving for more? Look no further! This crockpot Lebanese Mishi Malfoof/Malfouf recipe is the perfect dish.
Firstly, this recipe is easy to prepare with simple ingredients such as ground beef, long-grained rice, and green cabbage. The stuffed cabbage rolls are perfect portions, ensuring everyone at the table gets equal amounts of the delicious filling.
Secondly, the slow cooking process allows all the flavors to blend perfectly, guaranteeing that no ingredient is overpowering. The combination of dried mint, lemon juice, garlic, salt, and allspice makes this dish a savory delight.
Thirdly, this recipe is versatile in nature. You can choose to make it unstuffed by using shredded cabbage instead of large leaves. Alternatively, you can modify it to suit your preferences easily by substituting the protein source. For instance, lamb or turkey can be used instead of beef.
Finally, this Lebanese Mishi Malfoof/Malfouf provides an excellent opportunity to indulge in the Middle Eastern cuisine without traveling. The tomato sauce and olive oil give a glimpse into this region’s traditional flavors and culinary practices.
So take out that crockpot and try out this recipe for an unforgettable dining experience. Your loved ones’ taste buds will thank you!
Ingredient List
Here are the ingredients you’ll need to make this delicious Lebanese stuffed cabbage recipe:
- 1 large head of green cabbage
- 1/2 cup of long grain rice
- 1 pound ground beef
- 2 cloves of garlic, minced
- 1 teaspoon of dried mint
- 1 teaspoon of salt
- 1/2 teaspoon of allspice
- 1/4 cup of lemon juice
- 1 can (15 ounces) of tomato sauce
- 1/2 cup water
- 2 tablespoons olive oil
The Recipe How-To
Step 1: Prepping the Cabbage
Ingredients:
– 1 large cabbage
– Salt
– Water
Instructions:
1. Remove the cabbage’s tough outer leaves and discard them.
2. Place the cabbage in a large pot of boiling salted water. Cover and simmer over medium heat for 8-10 minutes or until soft and pliable.
3. Drain the cabbage in a colander, rinse with cold water, and let it cool.
Step 2: Prepping the Filling
Ingredients:
– 1/2 cup long-grain rice
– 1 pound ground beef
– 1/4 cup finely diced onion
– 2 cloves of minced garlic
– 1 teaspoon of ground allspice
– 1 teaspoon of dried mint
– Salt and pepper to taste
Instructions:
1. In a bowl, combine the rice, ground beef, onion, garlic, allspice, mint, salt, and pepper.
2. Mix thoroughly with your hands until well combined.
Step 3: Assembling the Stuffed Cabbages
Ingredients:
– The prepared cabbage head
– The prepared filling
– 2 cups of tomato sauce
– Juice from one lemon
Instructions:
1. Peel off one leaf of cabbage at a time and put it on a cutting board or plate.
2. Take a small handful of filling (about 2 tablespoons) and place it near the core end of the leaf.
3. Roll up tightly like a burrito, tucking in both sides as you go.
4. Repeat until all of the cabbage leaves are stuffed.
5. Grease the slow cooker with olive oil or cooking spray.
6. Pour in some tomato sauce and lemon juice into it.
7. Arrange the cabbage rolls seam-side-down in layers on top of the sauce.
8. Pour remaining tomato sauce and lemon juice over the rolls.
9. Cover and cook for about 6 hours on low heat.
Serve hot with some extra tomato sauce and lemon juice on top – sit down to enjoy this hearty dish with your family or friends!
Substitutions and Variations
When it comes to making Mishi Malfoof, there are a few ingredient substitutions and variations that you can try in order to make the dish more tailored to your taste. Here are some ideas:
– Vegetarian Option: To make this dish vegetarian, simply omit the ground beef and replace it with 1 1/2 cups of cooked lentils or chickpeas.
– Beef and Rice Variations: You can substitute other types of ground meat for the beef such as lamb, chicken, or turkey. Likewise, you can replace the white long grain rice with brown rice, quinoa or even couscous for added texture and flavor.
– Spicy Twist: For those who enjoy a little kick of heat, try adding one or two diced jalapeños or red pepper flakes to the stuffing mixture.
– Tomato Sauce: Instead of using plain water in the slow cooker, you can substitute with tomato sauce for added richness and depth of flavor.
– Unstuffed Cabbage Rolls: If you’re feeling lazy but still want to enjoy the taste of stuffed cabbage rolls in a quick fashion, try making it an “unstuffed” version by simply chopping the cabbage into small pieces and cooking all ingredients together in a pot on the stove.
These are just a few ideas to experiment with; feel free to mix and match as you please until you’ve created your perfect Mishi Malfoof recipe.
Serving and Pairing
Once your crockpot Lebanese Mishi Malfoof is fully cooked, it’s time to serve and enjoy this delicious dish. As the dish is usually served as a main course, I would recommend pairing it with some complementary side dishes.
Given that its flavors are predominantly earthy and savory, some light and fresh sides will elevate the overall experience of dining on stuffed cabbage rolls. For example, you could serve it alongside a simple salad dressed with a bright vinaigrette made of lemon juice, olive oil, minced garlic and dried mint to add some zing to the meal.
Alternatively, you can balance out the flavors in the dish with something sweet. A side dish like honey-glazed carrots or roasted sweet potatoes could be an excellent choice for this purpose. The natural sweetness in these side dishes will help counterbalance any bitterness from the cabbage rolls.
If you’re feeling adventurous and want to try something new, you can serve crockpot Lebanese Mishi Malfoof with a side of pomegranate molasses. This condiment pairs exceptionally well with Middle Eastern dishes and complements the savory flavors in stuffed cabbage rolls.
Finally, a glass of red wine such as Cabernet Sauvignon or Pinot Noir pairs perfectly with this hearty Middle Eastern dish. With these pairing suggestions by your side, your guests will leave feeling full and satisfied after enjoying this flavorful meal that’s perfect for any occasion.
Make-Ahead, Storing and Reheating
I know that one of the biggest struggles when preparing a meal for a large gathering is trying to get everything ready before the guests arrive. That’s why I have great news for you! This Lebanese Mishi Malfoof recipe can be made-ahead, stored, and reheated without losing any of its flavor or texture.
To make this recipe ahead of time, cook the stuffed cabbage as directed in step 4 of the recipe. Once cooked, let them cool completely at room temperature. Then transfer them into an air-tight container and store them in the refrigerator for up to 2 days.
When it’s time to serve, just reheat the stuffed cabbage rolls on medium heat with tomato sauce and some water until they are warm all the way through. The best way to reheat this dish is on the stovetop, so the sauce can penetrate every layer of the cabbage.
If you have leftover unstuffed cabbage or any filling mixture, you can also store them separately in airtight containers in the refrigerator for up to 3 days. To reheat your leftovers, simply combine everything together in a pot with some tomato sauce and water and bring it to a simmer over medium heat.
Although this recipe is perfect for make-ahead meals and leftovers, keep in mind that it tastes better fresh! So try your best to enjoy it freshly made if possible.
Tips for Perfect Results
Now that you’re all set to make your delicious Mishi Malfoof, the stuffed cabbage, let me give you some tips for perfect results.
Firstly, when cooking this delicacy, it is important to remember that the cabbage should be placed in the crockpot or slow cooker with the seam side facing down. This ensures that the cabbage remains compact and does not fall apart during cooking.
Secondly, ensure that you’ve packed the cabbage leaves tightly together as this helps in avoiding any warping or getting undercooked. We want everything to be hands-on despite using a slow cooker.
Thirdly, for better flavor, use fresh lemon juice and garlic cloves instead of processed or canned ones. The aroma of freshly squeezed lemon juice and homemade garlic paste combined with other tantalizing ingredients like dried mint, olive oil, salt, and allspice creates a heavenly aroma that will tantalize your taste buds as soon as you enter the kitchen!
Fourthly, let the filling cool for a while before stuffing it inside the cabbage leaves because piping hot filling may cause the cabbage rolls to break or tear apart while being rolled.
Fifthly, you can also cook unstuffed cabbage leaves alongside your stuffed ones. This way, if anyone prefers the dish without beef they can still enjoy it! All you need is to blanch your extra leaves to soften them up a bit and wrap them around themselves after brushing each one with olive oil.
Sixthly, avoid overcooking the Mishi Malfoof because doing so causes the flavors to become bland and a slight possibility of food wastage. Rather than cooking for hours on end, allow for sufficient time for everything to simmer together properly and cook slowly but surely.
Lastly, once you’ve made your Mishi Malfoof it’s time to serve! A great option is topping it off with tomato sauce or dressing it up in hot sauce. You can also add a dollop of sour cream on top before digging in!
Now that I’ve shared these tips with you, I’m confident that they will undoubtedly elevate your cooking game and leave you with a delicious crockpot Lebanese Mishi Malfoof/Malfouf dish!
Bottom Line
In conclusion, this Crockpot Lebanese Mishi Malfoof/Malfouf (Stuffed Cabbage) recipe is delicious and comforting. It’s the perfect dish for a cozy night in or a family gathering. Give it a try and experience the rich flavors of Lebanese cuisine right in your own home. With easy-to-find ingredients, simple instructions, and the convenience of a slow cooker, this dish is perfect for busy weeknights or lazy weekends.
Plus, with the various substitutions and variations suggested, you can customize the recipe to fit your dietary preferences or taste buds. Whether you make it stuffed or unstuffed, vegetarian or with ground beef and rice, this dish is versatile enough to please everyone at the table.
Lastly, don’t forget to experiment and pair this dish with different sides or beverages to enhance its flavors. And if you have leftovers, storing and reheating them is a breeze. This recipe truly has everything you need for an unforgettable meal.
So go ahead and try this Crockpot Lebanese Mishi Malfoof/Malfouf (Stuffed Cabbage) recipe today – I promise you won’t regret it!
Crockpot Lebanese Mishi Malfoof/Malfouf (Stuffed Cabbage) Recipe
Ingredients
- 1 medium-large head green cabbage
- 1 1/2 lbs ground beef
- 1 cup long grain rice
- 3 teaspoons allspice
- 2 1/2 teaspoons salt, divided
- 1 head garlic (roughly 15 cloves) or 4 -5 tablespoons minced garlic
- 2 -3 tablespoons olive oil
- 2 cups water
- 1/2 cup lemon juice
- 2 tablespoons dried mint
Instructions
- Prepare Cabbage: Wash and dry the cabbage, then wrap it tightly with Saran wrap. Place wrapped cabbage in tied grocery or ziploc bag and then freeze for 3 days.
- Remove cabbage from freezer the 1-2 days prior to using. The cabbage will still appear “frozen” after 1 day, so you can run under water to de-ice and loosen and separate the leaves for stuffing.
- Remove large vein from leaves (V-notch) and cut them in half to ready for stuffing.
- Take 5-6 of the smallest, inner-core leaves and flatten out and place them on the bottom of the crockpot as a barrier for the bottom layer of rolled leaves, covering the entire bottom.
- Prepare “Sauce”: Saute garlic in olive oil until lightly brown and soft over medium heat.
- Add water and lemon juice and 1/2 tsp salt and stir for 1-2 minutes. Turn off heat and leave in pan.
- Prepare stuffing (mishi): Rince rice in fine colander and place in large bowl.
- Add 2 tsp salt and all of the allspice to rice and mix well. If using, add chopped onion and mix well.
- Add meat to rice mixture and mix with hands until rice and seasonings are thoroughly incorporated.
- Stuff the cabbage: take roughly 1/4 cup of meat/rice mixture and place on stem side of cabbage leaves and roll semi-loosely to allow room for rice to expand during cooking. Meat should not leak out the sides and should be fairly contained by the rolled cabbage.
- Neatly organize each roll into the crockpot, leaving no room in a layer, but not packing so tightly that there is no room for rice expansion. After the first layer is done, pour about ½ the sauce over that layer. Sprinkle with 1T of dried mint.
- Add the second layer of cabbage and pour the rest of the sauce over the top. Sprinkle with remaining mint.
- Cook on low: Make sure water “barely covers” the top of the cabbage - add more water, if needed, to cover. Place a small, round, flat microwave and heat-safe plate on top to keep the cabbage in place and to help them stay rolled.
- Cover and cook on low for 6-8 hours.
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