Savoy cabbage leaves, softened and wrapped around a seasoned mixture of lamb mince and medium-grain rice, create the foundation for this slow-cooked Middle Eastern classic. The rolls are stacked over a bed of tender lamb necks, aromatics, and garlic, allowing the juices to mingle and build a deep, complex base during the long, gentle braise.

A tangy dressing featuring pomegranate molasses, fresh lemon juice, and dried mint cuts through the richness of the meat, creating a balance of acidity and warmth. The result is a fork-tender meal where the cabbage leaves absorb the concentrated cooking liquid, softening into a melt-in-the-mouth texture that pairs well with the fall-apart lamb.

Preparing this dish takes patience, as the malfoof benefits significantly from a slow, steady cook time on the stove. It is a hearty, layered meal suited for long afternoons in the kitchen when you want to focus on a centerpiece that rewards a low-and-slow approach with depth and character.

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If you enjoy the technique of wrapping delicate fillings in leafy greens, you might also like preparing stuffed rolled grape leaves for a different flavor profile. The method of steaming and flavoring the parcels is similar, though the cabbage provides a heartier, sweeter base that works well with a variety of spices. For those who prefer cooking with leaves as a flavor vessel, our recipe for grilled sambal stingray in banana leaves offers an entirely different approach, using the exterior to infuse the protein with an aromatic smokiness during the grilling process.

Key Ingredients

Savoy cabbage: Used as the tender outer leaves for wrapping the seasoned rice and meat filling.
Lamb mince: Provides a savory, protein-rich base for the inside of the cabbage rolls.
Medium grain rice: Forms the bulk of the filling, absorbing the cooking juices and spices.
Lamb necks: Layered at the bottom of the pot to tenderize during the long, slow cook.
Pomegranate molasses: Adds a characteristic tangy sweetness to the cooking dressing.
Cumin: Essential spice used throughout the meat filling and the base aromatics.
Lemon juice: Brightens the dish by providing a sharp acidity to the pouring sauce.
Dried mint: Infuses the final dressing with an aromatic herbal note.

Explore More Leaf-Wrapped Specialties

If you appreciate the texture of cabbage rolls, try the layered stuff grape leaves, which offer a more communal, sliceable take on traditional stuffed parcels.
For a lighter, plant-based alternative that highlights the vegetable's natural sweetness, our tofu and cabbage in coconut milk makes a wonderful creamy side dish.
When you want a meat-free version of your favorite rolls, these fragrant vegetarian grape leaves rely on fresh herbs and rice to create a satisfying, light bite.

Rolled Cabbage Leaves

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Ingredients For The Malfoof

I got a small/ medium size green savoy cabbage (watch highlight to see how i peel it and prepare it for rolling ).

Ingredients For The Filling

1/2 kilo lamb mince (cooked )2 cups washed rice medium grain1 finely chopped onion (raw)1 tsp salt1tsp pepper2 tbs cumin

Steps

Mix together well and roll the malfoof (details in my highlight) .For the malfoof I used 2 kilo lamb necks @marble_meats , boiled them about 20 mins with @mimosspicebags , washed well and set aside .In a new large pot cook off the off cuts with some olive oil (macmoora) with one finely diced brown onion and 6 cloves of garlic (peeled and finely sliced ) and 2 tbs cumin to this also .Remove and set asideIn the same pot stack the lamb necks and season well with salt n pepper .I added a 300g peice of zawrat on top of necks.Place the mamoora filling on top as a layer .Stack the rolled malfoof leaves tightly and neatly on top .

Dressing For The Malfoof

2 tbs tomato paste1/2 cup pomegranate molasses1/2 cup fresh lemon juice3 tbs dry mint1 tbs salt

Steps

Mix well and pour over the malfoofApply pressure and add enough water to cover the malfoof 2cm above the malfoof .Leave pressure on there and bring to a boil for about 1/2 hour – gradually start reducing the heat, keep covered if u can (use a large pot) after a few hrs remove pressure , and cover the pot and leave them to cook slowly on low about 4 hours .Please refer to my malfoof highlight for tips n tricks .Tip – I microwaved the cabbage for 8 mins before starting the peeling process makes it so much easier to work with .Tip- you can adjust lemon and pomegranate molasses amounts to your liking.

Source : www.instagram.com

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