Malfouf (Stuffed Cabbage Rolls)

Malfouf is the winter cousin of stuffed grape leaves — cabbage leaves blanched until pliable, wrapped around rice and seasoned beef, and simmered in a broth sharpened with garlic, lemon, and dried mint. It is a dish of patience that rewards you with the most tender rolls you have ever eaten. Most families make a big pot and share it around.

Tender rolls in a bright garlic-lemon broth

Proper malfouf is soft enough to cut with a spoon, the cabbage silky and sweet against the spiced rice and beef inside. The broth is the quiet genius: crushed garlic, lemon juice, and dried mint simmered together, seeping into every roll and turning the pot into something you will want to drink. It tastes even better the next day, when the flavors have settled into each other. Serve it with plain yogurt and extra lemon wedges, keep a loaf of bread nearby for the broth, and it freezes beautifully, too.

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