Dolma Malfuf (iraqi Stuffed Cabbage Rolls With Rice And Lamb)

Dolma Malfuf is a traditional dish in Mizrahi Jewish cuisine, featuring tender cabbage leaves stuffed with a flavorful mixture of rice and lamb. This dish is a delicious representation of the rich culinary heritage of Iraqi Jews.

Kosher Main Course Mizrahi Jewish Mizrahi Jewish Cuisine Stuffed Cabbage Rolls Lamb Rice
Dolma Malfuf (iraqi Stuffed Cabbage Rolls With Rice And Lamb)

Ingredients

  • 1 large head of cabbage
  • 1 lb ground lamb
  • 1 cup long-grain rice
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 2 tablespoons tomato paste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 cups chicken or vegetable broth
  • 1/4 cup lemon juice

Instructions

  1. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for 5-7 minutes, or until the outer leaves are tender. Remove the cabbage from the water and carefully peel off the leaves. Set aside.
  2. In a large bowl, mix together the ground lamb, rice, onion, tomatoes, tomato paste, parsley, mint, allspice, cinnamon, salt, and pepper.
  3. Place a spoonful of the lamb and rice mixture onto each cabbage leaf. Roll the leaf, tucking in the sides, to create a neat roll.
  4. Place the stuffed cabbage rolls in a large pot, seam side down. Pour the broth and lemon juice over the rolls. Place a heavy plate on top to keep the rolls submerged in the liquid.
  5. Cover the pot and cook over medium heat for 45-50 minutes, or until the rice is fully cooked and the cabbage is tender.
  6. Serve the Dolma Malfuf hot, garnished with a sprinkle of fresh herbs.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Carbohydrates
30g
Fat
18g

Supplies

Large pot Knife Cutting board Large bowl Large pot for cooking

Tools

Plate Cooking spoon Cover for the pot

Serving suggestions

Serve the Dolma Malfuf with a side of creamy hummus and a fresh salad for a complete and satisfying meal.

Tips & tricks

For a vegetarian version, you can substitute the ground lamb with cooked chickpeas and add extra vegetables to the rice mixture.

Cost

$20