If you’ve never tried malfouf before, you’re in for a flavorful and comforting Middle Eastern treat. This spiced lamb and rice malfouf recipe is a classic take on Lebanese stuffed cabbage rolls, featuring tender cabbage leaves wrapped around a fragrant mixture of ground lamb, rice, and warm spices. Finished with a generous drizzle of olive oil and a squeeze of lemon, these rolls are deeply satisfying—perfect for Sunday dinners or special gatherings. The dish carries centuries of tradition and flavor, and whether you’ve had Egyptian cabbage rolls, malfouf salad, or any other variation, this particular recipe is a warming, hearty take on a beloved favorite.
Spiced Lamb and Rice Malfouf with Olive Oil Drizzle
Prep Time 45 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 2 hours hrs
Course Main Course
Cuisine Middle Eastern
Large pot You'll need this to blanch the cabbage and later to cook the rolled malfouf. If you don't have one large enough, work in batches or use a Dutch oven.
Mixing bowl To combine the filling ingredients.
Cutting board and sharp knife Essential for coring and separating cabbage leaves.
Tongs Helpful when handling hot cabbage leaves.
Slotted spoon or spatula For lifting the cooked rolls gently from the pot.
Heavy plate or lid To weigh down the cabbage rolls during cooking so they don’t unravel.
Optional alternative equipment If you don't have a pot with a tight-fitting lid, use foil and a weighted oven-safe plate to keep everything in place.
For the filling
- 1 ½ lbs ground lamb or substitute with beef or a mix
- 1 cup long-grain white rice rinsed and drained
- 1 small onion finely grated
- 1 ½ teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon dried mint
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
For the cabbage
- 1 large green cabbage look for one with loose leaves for easier peeling
- Salt for boiling water
For the cooking liquid
- 6 cloves garlic smashed
- 1 ½ cups water
- ¼ cup lemon juice about 2 lemons
- 1 tablespoon olive oil
- ½ teaspoon salt
To finish
- Olive oil for drizzling
- Lemon wedges for serving
- Fresh chopped parsley optional
Prepare the cabbage
Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife, being careful not to pierce the outer leaves. Place the cabbage in the boiling water and let it blanch for 3–5 minutes, loosening the outer leaves with tongs as they become pliable. Remove the leaves one at a time as they soften.
Once the outer leaves are removed and softened, cut out the thick center rib from each leaf to make them easier to roll. Set them aside on a towel to dry slightly.
Mix the filling
In a large bowl, combine the ground lamb, rice, grated onion, allspice, cinnamon, dried mint, salt, pepper, and olive oil. Use your hands to mix everything together until well combined but not overly compacted.
Assemble the rolls
Place a cabbage leaf on a flat surface, rib-side down. Add about 1 ½ tablespoons of filling near the base of the leaf (amount depends on leaf size). Fold the sides inward and then roll tightly into a cigar shape.
Repeat with the remaining cabbage leaves and filling.
If you have leftover small or torn cabbage leaves, save them to line the bottom of the pot.
Arrange and cook
Line the bottom of your pot with cabbage scraps or a few extra leaves to prevent sticking. Arrange the rolls seam-side down in tight rows. Pack them snugly in layers.
Once all the rolls are in, scatter the smashed garlic over the top.
In a small bowl, mix the water, lemon juice, olive oil, and salt, then pour this mixture over the rolls.
Place a heavy heatproof plate on top of the rolls to keep them in place during cooking. Bring the pot to a boil over medium heat, then reduce to low, cover, and simmer for about 1 hour 15 minutes, or until the cabbage is tender and the rice is fully cooked.
Finish and serve
Once done, remove the plate carefully. Let the rolls sit for a few minutes before serving to allow the flavors to settle.
Transfer to a serving platter and drizzle generously with good-quality olive oil. Garnish with fresh parsley and lemon wedges if desired.
Serve warm or at room temperature.
Spiced lamb and rice malfouf is rich and aromatic, making it ideal to serve with lighter, fresh side dishes to balance out the warmth of the spices.
And of course, a cup of mint tea or a light lemonade with rose water makes for a perfect beverage pairing.
Lamb is traditional in many lebanese cabbage rolls, offering a deep, rich flavor that complements the spices. However, you can use ground beef, or even a 50/50 mix of lamb and beef if you prefer something milder. For a leaner option, turkey also works, though it may be slightly drier unless you add extra olive oil.
Yes, savoy cabbage is a great alternative thanks to its pliable leaves, which make rolling easier. Napa cabbage can work in a pinch, but its thinner leaves may tear more easily during blanching and cooking. Traditional malfouf recipe cabbage roll variations typically use green cabbage.
You can substitute the meat with a mix of lentils, mushrooms, or even chickpeas combined with rice and the same spice blend. Some versions add chopped tomatoes and fresh herbs to enhance the flavor. It's a great option if you're exploring a meatless version or following a Lenten fast.
Absolutely. These middle eastern cabbage rolls taste even better the next day as the flavors develop. You can prepare and roll them ahead, then cook them the next day. They also freeze well—just thaw and reheat gently in the cooking liquid.
While rice is classic, you can swap it out for quinoa or bulgur for a twist. Just be sure to adjust the cooking time and liquid accordingly, as those grains cook differently. If you're going low-carb, some people even use finely grated cauliflower, though that changes the texture significantly.
