Lebanese Malfouf (Stuffed Cabbage Rolls)
Stuffed cabbage rolls have always been a family favorite, and the rich flavors of this recipe come from Lebanese culinary tradition. Rather than the slightly sweet tomato-based cabbage rolls you may be used to eating, this recipe is packed with more savory flavors and a slight hint of lemon.
Instructions
- Cut the cabbage in half and remove the core. Remove 12 of the larger leaves to use for the cabbage rolls.
- Bring a large pot of salted water to a boil, then drop the cabbage leaves into the water, boiling them for 3 minutes. Remove from the water and set aside.
- In a large bowl, combine the ground beef, rice, garlic, salt, pepper, cinnamon, mint, and lemon juice, and mix together until combined. Divide this mixture into 12 equal portions.
- Preheat the air fryer to 360°F. Lightly coat a small casserole dish with olive oil cooking spray.
- Place a cabbage leaf on a clean work surface. Place a spoonful of the beef mixture on one side of the leaf, leaving space on all other sides. Fold the two perpendicular sides inward and then roll forward, tucking tightly as rolled (similar to a burrito roll). Place the finished rolls into the baking dish, stacking them on top of each other if needed.
- Pour the beef broth over the top of the cabbage rolls so that it soaks down between them, and then brush the tops with the olive oil.
- Place the casserole dish into the air fryer basket and bake for 30 minutes.
SUBSTITUTION:
You can use ground lamb instead of the ground beef for a more traditional flavor profile.
PER SERVING: Calories: 329; Total Fat: 10g; Saturated Fat: 3g; Protein: 29g; Total Carbohydrates: 33g; Fiber: 7g; Sugar: 8g; Cholesterol: 70mg