Baked Malfoof (Stuffed Cabbage Rice Cake)
Malfoof, which translates to “cabbage” in Arabic, is a beloved dish found throughout the Levant, particularly in Lebanon, Palestine, Jordan, and Syria. Traditionally, malfoof is prepared by individually rolling cabbage leaves around a seasoned rice and meat filling before slowly cooking them until tender.
This version is inspired by Reem Kassis’ beautiful interpretation in her cookbook, where she transforms the classic flavours of malfoof into a stunning cabbage pie. Instead of rolling each leaf individually, tender cabbage leaves are layered into a pan, filled with a fragrant rice and meat mixture, and baked until golden and perfectly cooked. Once inverted, it reveals a beautiful cake-like presentation that feels both rustic and elegant.
What I love most about this method is how it captures all the comforting flavours of traditional malfoof while being far more practical for everyday cooking. As much as I enjoy making classic stuffed cabbage rolls, this version has become my preferred approach for a weekday lunch or family meal. It delivers the same warming spices, tender cabbage, and perfectly cooked rice with significantly less hands-on preparation.
As the dish bakes, the cabbage softens, the rice absorbs the seasoned stock, and the flavours meld together beautifully. The result is a hearty, comforting meal that is perfect served with yoghurt, a fresh salad, or simply enjoyed on its own.
Ingredients Used For Baked Malfoof
Cabbage Rice Cake:
Green Cabbage: Forms the structure of the dish; softens during cooking and creates a tender outer layer that holds the filling together.
Short-Grain Rice: The primary filling ingredient; absorbs the stock and seasonings while creating a tender, cohesive texture.
Olive Oil: Adds richness and helps coat the rice, preventing it from becoming sticky during cooking.
Butter (or Ghee): Adds flavour and richness to the filling.
Salt: Enhances all the flavours and seasons both the cabbage and rice filling.
7 Spice: A traditional Middle Eastern spice blend that adds warmth, depth, and aromatic complexity.
Cumin: Adds earthiness and a distinctive savoury flavour.
Garlic: Provides aromatic depth and enhances the overall flavour of the filling.
Coriander: Adds subtle citrus and earthy notes that complement the spices.
White Pepper: Provides gentle warmth without overpowering the dish.
Tomato Paste: Adds richness, colour, acidity, and depth to the filling and cooking liquid.
Minced Beef: Adds protein, savoury flavour, and richness.
Beef Stock: Provides moisture for cooking the rice and infuses the filling with additional flavour.
Alternative Ingredients
Minced Beef: Substitute with minced lamb for a richer and more traditional flavour.
Minced Beef: Use minced chicken or turkey for a lighter version.
Short-Grain Rice: Medium-grain rice can be used, though the texture may be slightly less cohesive.
Butter: Replace with olive oil for a dairy-free version.
Beef Stock: Use chicken stock or vegetable stock.
7 Spice: Substitute with allspice, cinnamon, black pepper, and nutmeg if unavailable.
Green Cabbage: Savoy cabbage can be used for a softer texture.
Minced Meat: Omit entirely and increase the rice for a vegetarian version.
Preparation Tips For Baked Malfoof
- Remove the cabbage core carefully: This helps the leaves separate more easily during blanching.
- Do not overcook the cabbage leaves: They should be soft enough to fold but not falling apart.
- Rinse the rice thoroughly: Washing away excess starch helps create a lighter texture.
- Cut away thick stems: Removing tough portions of the cabbage leaves makes layering easier and improves texture.
- Pack the filling gently: Avoid compressing the rice mixture too tightly, as the rice needs room to expand while cooking.
- Season the stock well: The rice absorbs much of the cooking liquid, so properly seasoned stock is essential.
- Allow the dish to rest: Resting for 10 minutes before unmoulding helps it hold its shape.
- Use a deep cake pan: A sturdy non-stick cake pan creates the best presentation and prevents leaks.
Serving Suggestions For Baked Malfoof
- Serve with plain yogurt: The cool tanginess complements the warm spices.
- Pair with cucumber yogurt salad: Adds freshness and balance.
- Serve alongside fattoush: The crisp vegetables provide contrast to the rich filling.
- Add a squeeze of lemon: Brightens the flavours before serving.
- Serve family-style: Place the entire cabbage cake in the centre of the table and slice into wedges.
- Accompany with pickles: Traditional Middle Eastern pickles add acidity and crunch.
- Pair with fresh herbs: Mint, parsley, and coriander work particularly well.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual portions for up to 3 months.
Reheating: Warm in a 180°C oven until heated through, or microwave individual portions.
Meal Prep Friendly: The dish can be assembled a day in advance and refrigerated before baking.
Rest Before Serving: Reheated portions benefit from a few minutes of resting time before serving.
Baked Malfoof (Stuffed Cabbage Rice Cake)
Ingredients
- 2 cups short-grain rice
- 1 small to medium green cabbage, approximately 1 kg
- 2 tbsp olive oil, plus extra for greasing
- 1 tbsp butter or ghee
- 3 tsp salt
- 2 tsp 7 spice
- 2 tbsp cumin
- 2 tsp garlic, minced
- 2 tsp ground coriander
- ½ tsp white pepper
- 2 tbsp tomato paste
- 225 g minced beef
- 1 ½ cups beef stock
Instructions
- Rinse the rice until the water runs clear. Cover with water and soak for 15–30 minutes. Drain and set aside.
- Bring a large pot of salted water to a boil. Using a sharp knife, cut around the cabbage core and remove it. Carefully place the cabbage into the boiling water. As the outer leaves soften, gently remove them with tongs and set aside. Continue until only the small centre remains.
- In a large bowl, combine the drained rice, olive oil, butter, salt, 7 spice, cumin, garlic, coriander, white pepper, and tomato paste. Add the minced beef and mix until evenly combined.
- Preheat the oven to 200°C. Lightly grease an 8–9 inch (20–23 cm) deep cake pan with olive oil.
- Line the bottom and sides of the pan with the largest cabbage leaves, allowing some overhang around the edges. Spoon the rice and meat mixture into the pan and spread evenly. Cover with additional cabbage leaves, then fold the overhanging leaves over the top to fully enclose the filling.
- Mix the beef stock with a little additional tomato paste if desired. Using a knife, make a few small cuts in the top layer of cabbage and carefully pour the stock over the cabbage.
- Cover tightly with foil and bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the rice is tender and the liquid has been absorbed. Remove from the oven and allow to rest for 10 minutes.
- Place a serving plate over the pan and carefully invert. Lift away the pan to reveal the cabbage pie. Slice into wedges and serve warm.
Notes
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