Cabbage Rolls with Lamb (or Beef)

Name: Cabbage Rolls with Lamb (or Beef) (Mihshi Malfoof bi Lahm (mihh-she mel-foof bee lah-him))
Yield: About 2 dozen
Cuisine: Lebanese
Ingredients: 2 teaspoons salt; ¼ cup and ¼ cup cold water, divided; 1 (3½–4-pound) head green cabbage, room temperature; ¼ cup melted butter; ¼ teaspoon ground cinnamon; ¼ cup garlic cloves cut in half; 1¼ teaspoons salt; ½ teaspoon ground allspice; 1½ cups boiling water; ¼ teaspoon coarsely ground black pepper; 1 tablespoon chopped fresh mint; or: ½ teaspoon dried mint flakes; ¾ teaspoon salt; ⅛ teaspoon coarsely ground black pepper; ¼ teaspoon ground allspice; ½ cup converted (also called parboiled) rice; ⅛ teaspoon ground cinnamon; 1 tablespoon extra-virgin olive oil; ¼ cup freshly squeezed lemon juice; ½ pound coarsely ground lamb (or beef)

Mihshi Malfoof bi Lahm (mihh-she mel-foof bee lah-him)

Preparation info

About
2 dozen

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Ingredients

For the Filling

½ pound coarsely ground lamb (or beef)
½ cup converted (also called parboiled) rice

Asia
Lebanon
Side dish
Mediterranean
Spicy
Gluten-free

Method

Prepare Ahead

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