Vegetable-Stuffed Cabbage Rolls

Name: Vegetable-Stuffed Cabbage Rolls (Mihshi Malfoof bi Zeyt (mihh-she mel-foof bee zeyt))
Yield: About 2 dozen
Cuisine: Lebanese
Ingredients: 1 teaspoon salt; ½ cup converted (also called parboiled) rice; 1¼ cups finely chopped flat-leaf parsley; use green leafy parts and tender stems; 3 tablespoon extra-virgin olive oil; ½ cup freshly squeezed lemon juice; ⅛ teaspoon coarsely ground black pepper; 1 tablespoon chopped fresh mint leaves; or: ½ teaspoon dried mint flakes; 2 teaspoons salt; ¼ cup garlic cloves, cut in half lengthwise; ¼ cup freshly squeezed lemon juice; 1 tablespoon extra-virgin olive oil; 1¼ teaspoons salt; 2 cups boiling water; ¾ cup peeled and finely chopped tomato; ¼ cup finely chopped green onion; use light and dark green parts; 2 tablespoons finely chopped fresh mint or 1 teaspoon dry mint flakes; 1 (3½–4 -pound) head green cabbage, room temperature; ¼ cup finely chopped yellow onion

Mihshi Malfoof bi Zeyt (mihh-she mel-foof bee zeyt)

Preparation info

About
2 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

These delicious cabbage rolls are steamed with garlic in a lemon and mint broth. This is a great way to enjoy cabbage, and pretty healthy too. You can make these days in advance. Serve as an appetizer, side dish, or just keep them in the fridge to snack on.

Ingredients

For the Filling

½ cup converted (also called parboiled) rice
1 teaspoon salt

Asia
Lebanon
Starter
Snack
Side dish
Mediterranean
Gluten-free
Vegan

Method

Prepare Ahead

The cooked cabbage rolls can be prepared up to 3 days in advance. Refrigerate. Serve as directed.

Ingredients

For the Filling

Method

Prepare Ahead

Photos