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
Recipe inspired by Reem Kassis