Stuffed Cabbage Rolls (Malfouf Mahshi - small) / Vegetarian Stuffed Cabbage Rolls

Cabbage: The main component of the dish, used to wrap the filling.

Rice: Forms the base of the stuffing, providing texture and substance.

Tomato sauce: Adds a rich, tangy flavor to the rolls and the cooking liquid.

Onion: Finely chopped to mix with the rice, adding sweetness and depth.

Garlic: Minced to enhance the aromatic profile of the filling.

Olive oil: Used to sauté the onions and garlic, adding richness to the filling.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and complexity.

Paprika: Provides a mild, smoky flavor to the filling.

Cumin: Adds an earthy, warm flavor to the stuffing.

Vegetable broth: Used as the cooking liquid to keep the rolls moist and flavorful.

When preparing the cabbage leaves for rolling, ensure they are pliable enough to fold without tearing. After boiling the cabbage, you can place the leaves in a bowl of ice water to stop the cooking process and make them easier to handle. This will also help maintain their vibrant color.

• Cabbage - Substitute with collard greens: Collard greens have a similar texture and can be used to wrap the filling just like cabbage leaves.

• Uncooked rice - Substitute with quinoa: Quinoa is a protein-rich grain that cooks similarly to rice and adds a nutty flavor.

• Tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and flavor, making them a good alternative.

• Onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• Garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different flavor profile.

• Olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable substitute.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• Black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, making it a good alternative.

• Paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of smokiness, though it is spicier than paprika.

• Cumin - Substitute with ground coriander: Ground coriander has a citrusy flavor that complements the other spices well.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich, umami flavor that enhances the dish.

• Allow the stuffed cabbage rolls to cool completely at room temperature before storing. This helps prevent condensation, which can make the rolls soggy.
• Transfer the cooled rolls to an airtight container. If stacking the rolls, place a layer of parchment paper between each layer to prevent sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until thoroughly warmed.
• For freezing, arrange the cooled rolls on a baking sheet lined with parchment paper, ensuring they do not touch. Freeze until solid, about 2-3 hours.
• Once frozen, transfer the rolls to a freezer-safe bag or container. Label with the date and contents. They can be frozen for up to 3 months.
• To reheat from frozen, place the rolls in a baking dish, cover with foil, and bake at 350°F (175°C) for about 45 minutes to 1 hour, or until heated through. Alternatively, thaw in the refrigerator overnight before reheating.
• When reheating, you can add a splash of vegetable broth or tomato sauce to keep the rolls moist and enhance the flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the stuffed cabbage rolls in an oven-safe dish and cover them with aluminum foil to retain moisture. Heat for about 20-25 minutes or until thoroughly warmed. This method helps maintain the texture of the cabbage and the rice filling.

• Stovetop Method: In a large skillet or pot, add a small amount of vegetable broth or tomato sauce to prevent sticking. Place the cabbage rolls in the skillet, cover with a lid, and heat on medium-low for about 10-15 minutes, turning occasionally to ensure even reheating. This method keeps the rolls moist and flavorful.

• Microwave Method: Place the stuffed cabbage rolls in a microwave-safe dish. Add a splash of vegetable broth or tomato sauce to keep them from drying out. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 3-4 minutes, checking halfway through and stirring if necessary. This is the quickest method but may slightly alter the texture.

• Steaming Method: Use a steamer basket over a pot of boiling water. Place the cabbage rolls in the basket, cover with a lid, and steam for about 10 minutes or until heated through. This gentle method preserves the integrity of the cabbage leaves and the rice filling.

• Slow Cooker Method: Place the stuffed cabbage rolls in a slow cooker and add a bit of vegetable broth or tomato sauce. Cover and set to low heat for 1-2 hours. This method is ideal for reheating a larger batch and ensures the rolls stay moist and flavorful.

• Large pot: Used to boil water and cook the cabbage head until the leaves are tender enough to separate.

• Mixing bowl: Used to combine and mix the rice, chopped onion, minced garlic, olive oil, salt, pepper, paprika, and cumin.

• Knife: Essential for finely chopping the onion and mincing the garlic.

• Cutting board: Provides a stable surface for chopping the onion and mincing the garlic.

• Tongs: Useful for carefully removing the cabbage head from the boiling water.

• Spoon: Used to place a spoonful of the rice mixture onto each cabbage leaf.

• Large pot with lid: Used to layer the bottom with smaller or torn cabbage leaves, place the rolls seam-side down, and simmer the rolls with tomato sauce and vegetable broth.

• Measuring cups: Used to measure the rice, tomato sauce, and vegetable broth accurately.

• Measuring spoons: Used to measure the salt, pepper, paprika, and cumin accurately.

Prepare the filling: Mix the rice, onion, garlic, and spices while the cabbage is boiling to save time.

Pre-cook the rice: Partially cook the rice before mixing it with other ingredients to reduce the final cooking time.

Use a food processor: Chop the onion and garlic quickly using a food processor.

Layer efficiently: Use smaller or torn cabbage leaves to line the pot, which helps prevent sticking and speeds up the layering process.

Batch cook: Make a larger batch and freeze extra stuffed cabbage rolls for a quick meal later.