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: ⅛ teaspoon coarsely ground black pepper; 1 (3½–4 -pound) head green cabbage, room temperature; ¼ cup finely chopped green onion; use light and dark green parts; 1 teaspoon salt; ½ cup freshly squeezed lemon juice; ½ cup converted (also called parboiled) rice; 2 teaspoons salt; 1¼ cups finely chopped flat-leaf parsley; use green leafy parts and tender stems; 3 tablespoon extra-virgin olive oil; or: ½ teaspoon dried mint flakes; ¼ cup freshly squeezed lemon juice; ¾ cup peeled and finely chopped tomato; ¼ cup garlic cloves, cut in half lengthwise; 1 tablespoon chopped fresh mint leaves; ¼ cup finely chopped yellow onion; 1 tablespoon extra-virgin olive oil; 2 tablespoons finely chopped fresh mint or 1 teaspoon dry mint flakes; 1¼ teaspoons salt; 2 cups boiling water

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
Snack
Side dish
Starter
Vegan
Gluten-free
Mediterranean

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