Vegetable-Stuffed Cabbage Rolls

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


Preparation info

  • About

    2 dozen

    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

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.


For the Filling

  • ½ cup converted (also called parboiled) rice
  • 1 teaspoon salt
  • teaspoon coarsely ground black pepper
  • ½ cup freshly squeezed lemon juice
  • 3 tablespoon extra-virgin olive oil
  • cups finely chopped flat-leaf parsley; use green leafy parts and tender stems
  • ¾ cup peeled and finely chopped tomato
  • ¼ cup finely chopped green onion; use light and dark green parts
  • ¼ cup finely chopped yellow onion
  • 2 tablespoons finely chopped fresh mint or 1 teaspoon dry mint flakes


    Prepare Ahead

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