Total Time

Prep: 30 min. Cook: 10 min.


6 servings

Updated: Feb. 15, 2022
Malfouf, also known as Lebanese cabbage rolls, is a delicacy in the Middle East. Not only are cabbage rolls delicious, but they dress up any table with their beautiful presentation. —Michael & Mathil Chebat, Layla's Lebanese Restaurant


  • 12 cabbage leaves
  • 1 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 1 small onion, chopped
  • 1/2 cup cooked rice
  • 1/2 bunch fresh parsley, minced
  • 1/4 cup butter, melted
  • 1/4 cup olive oil
  • 1/4 cup tomato paste
  • 1 teaspoon Lebanese seven-spice blend
  • 1 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 1/2 pound ground beef
  • 4 cups water
  • 1/2 cup lemon juice
  • 4 garlic cloves, minced
  • Lemon slices, optional


  1. In batches, cook cabbage in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim thick vein from bottom of each cabbage leaf, making a V-shaped cut.
  2. In a large bowl, combine garbanzo beans, onion, rice, parsley, butter, oil, tomato paste and seasonings. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
  3. Place rolls in a Dutch oven, seam side down. Add water, lemon juice and garlic. Bring to a boil; reduce heat. Simmer, covered, until a thermometer inserted in beef reads 160° and cabbage is tender, 10-12 minutes. If desired, serve with lemon slices.

Nutrition Facts

2 cabbage rolls: 311 calories, 22g fat (8g saturated fat), 44mg cholesterol, 157mg sodium, 19g carbohydrate (5g sugars, 4g fiber), 11g protein.