🥬 Mediterranean Stuffed Cabbage Rolls
(Dolma Malfouf Style)
🌿 Description
These Mediterranean stuffed cabbage rolls are tender cabbage leaves wrapped around a flavorful filling of rice, herbs, and seasoned meat, then slowly simmered in a light tomato-lemon sauce. Popular across Greece, Turkey, and the Levant, they’re comforting yet bright, hearty without being heavy—perfect for family meals and special gatherings.
🛒 Ingredients (Serves 4–6)
For the Cabbage
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1 large green cabbage
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Water + 1 tbsp salt (for boiling)
For the Filling
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250 g (½ lb) ground beef or lamb (or half meat, half rice for lighter rolls)
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¾ cup short-grain rice, rinsed
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tbsp olive oil
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2 tbsp fresh parsley, chopped
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1 tbsp fresh dill or mint, chopped
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½ tsp allspice
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½ tsp cinnamon (optional but traditional)
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Salt & black pepper, to taste
For the Sauce
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1½ cups crushed tomatoes
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Juice of 1 lemon
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2 tbsp olive oil
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1 cup water or broth
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Salt & pepper, to taste
👩🍳 Instructions
1️⃣ Prepare the Cabbage
Remove the core of the cabbage. Boil the whole head in salted water for 5–8 minutes, gently peeling off softened leaves as they loosen. Set aside to cool. Trim thick veins.
2️⃣ Make the Filling
In a bowl, combine meat, rice, onion, garlic, olive oil, herbs, spices, salt, and pepper. Mix gently—don’t overwork.
3️⃣ Roll the Cabbage
Place a spoonful of filling near the base of each leaf. Fold sides inward and roll tightly like a burrito. Repeat until filling is used.
4️⃣ Arrange in Pot
Line the bottom of a pot with leftover cabbage leaves. Place rolls seam-side down in tight layers.
5️⃣ Make the Sauce
Mix crushed tomatoes, lemon juice, olive oil, water, salt, and pepper. Pour over rolls until just covered.
6️⃣ Simmer
Cover with a plate to keep rolls in place. Bring to a gentle boil, then simmer 45–60 minutes on low heat.
7️⃣ Rest & Serve
Let rest 10 minutes before serving—flavors deepen beautifully.
🍽️ Serving Suggestions
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Serve with plain yogurt or tzatziki
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Pair with Mediterranean salad
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Enjoy warm or room temperature (very traditional!)
❓ Q & A
Q: Can I make these vegetarian?
A: Yes! Replace meat with extra rice, lentils, or chickpeas and add more herbs.
Q: Can I use savoy or napa cabbage?
A: Absolutely—both are softer and easier to roll.
Q: Do I have to add cinnamon?
A: No, but it adds subtle warmth common in Eastern Mediterranean cooking.
Q: How long do they keep?
A: Refrigerate up to 4 days. They taste even better the next day!
Q: Can I freeze them?
A: Yes—freeze cooked rolls in sauce for up to 2 months.
