Tender cabbage leaves rolled around a spiced blend of minced meat and rice create Malfouf, a traditional slow-cooked staple. Nestled alongside beef neck bones and infused with plenty of garlic, the rolls soften as they simmer in a deep, savory broth. Each bite balances the natural sweetness of the cabbage with the warmth of cinnamon, cumin, and a bright, tangy finish from pomegranate molasses.

Preparing this dish requires a bit of patience, as each leaf is carefully trimmed and rolled to ensure the filling stays secure. As it cooks, the garlic and dried mint permeate the pot, creating an aroma that makes the kitchen feel grounded and lived-in. This is the kind of meal meant for a slow afternoon, resulting in a tender, structured dish that holds its own as a centerpiece.

When brought to the table, these rolls offer a satisfying, multi-layered texture. The meat stays moist and seasoned from the inside out, while the exterior leaves absorb the juices from the bone-in beef stock. It is a hearty, straightforward approach to Levantine cooking that relies on steady heat and high-quality aromatics to achieve a deep, cohesive profile.

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While this hearty cabbage dish makes for a perfect centerpiece, finishing the meal with something sweet is always a welcome tradition. If you are looking to balance these savory, spiced flavors with a lighter treat, these delicate strawberry cream puffs offer a bright and airy conclusion to your dinner. Alternatively, if you prefer to keep a supply of quick snacks on hand for busy days, these nutritious energy bites provide a simple, wholesome option that satisfies cravings without requiring much effort in the kitchen.

Key Ingredients

Green Cabbage: The blanched leaves are rolled around the savory meat and rice filling.
Minced Meat: Provides the primary protein component for the cabbage roll filling.
Rice: Mixed with the minced meat to create the substantial heart of the rolls.
Beef Neck: Simmered to create a rich, flavorful broth used to cook the cabbage rolls.
Pomegranate Molasses: Added during the final cooking stage to provide a signature tangy, sweet glaze.
Garlic: Used in significant quantity to provide a pungent, aromatic base for the dish.
7 Spices: The essential spice blend that defines the warm, traditional flavor profile.
Dried Mint: Sprinkled over the dish to contribute a bright, herbal aromatic finish.

Elevate Your Vegetable-Forward Menu

15-minute hot honey tofu is an ideal companion for a cabbage-heavy spread, adding a crispy texture and a spicy kick that rounds out the plate.
For those who appreciate the earthy depth of cooked greens, these savory miso braised leeks introduce a sophisticated, umami-rich profile that complements the slow-cooked nature of malfouf.
Finish your table with the fragrant notes of rose and cardamon loaves, which mirror the aromatic spices used in traditional Middle Eastern cooking.

Malfouf

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Ingredients

1/2 kilo mince meat1 cup Rice2 kilos beef neck on bones1 Green cabbage (medium size)12-16 Cloves of garlicOnion1 cup pomegranate molases7 spicesBlack pepperGround cinnamonCuminSalt1 tblsp gee2 tsp dried mint3 bay leaves1 dried lemon1 cinnamon stick

Instructions

Using a knife, cut around the core of the cabbage.Heat up a large pot of water.Prepare your cabbage by removing the outer loose or damaged leaves.Place the cabbage in the water. Let boil for 5 minutes until tender.One by one, remove the blanched cabbage leaves and place them in a colander.Wash the rice add it to the mince meat, add 7 spices, cinnamon, black pepper, cumin and salt combine everything together by moxing woth your hand.Lay out the cabbage leaves, use a small knife, cut the thick rib in the middle of each leaf and cut the cabbage leaves in half.Place the filling on a cabbage leaf and spread it lengthwise. If you are able to, fold the sides in and roll the cabbage leaf forward.If the sides are not able to fold in the sides, just roll forward. Repeat until you finish all the leaves.To prepare the beef stock boil your water add the beef necks and boil it for 10 minutes.After 10 minutes throw away the water was your meat and in a large pot add clean water and return the necks to the pot.Add cinnamon stick, bay leaves and dry lemon. Let it boil for 20 minutes and remove any foam that come on the surface.To cook the cabbage, in a large pot add gee and cook the chopped onion for 1 minute.Place any leftover smaller or cut cabbage leaves on top, add 6 garlic cloves.Cook until onion is soft.Lay the cooked beef bones on top of the cabbage. Line up the cabbage rolls side by side as tight as possible.Once done add 6 chopped garlic cloves, sprinkle some dried mint, sprinkle salt and pour the beef broth on top of the cabbage rolls until almost fully covered.Cover with a plate, apply pressure and cook on high heat.Once boiled lower the heat to medium.After 20 minutes remove the pressure and the plate and apply pomegranate molases on top.Retun the plate and apply the pressure again and put it on a low heat and leave it until its fully cooked. Serve it hot.

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