Malfouf (cabbage leaves)
@cookwithdena
2 heads of cabbage
For the filling:
5c Egyptian rice washed and soaked for atleast 45mins and then drained from the water.
2 lbs ground beef
1 small onion grated
1/4 c olive oil
2tsp seasoned salt
3tsp Chicken Bouillon powder
1tsp black pepper
2tsp cumin powder
2tsp garlic powder
1/4 tsp cinnamon powder
1tbs dried mint
-combine all the ingredients for the filling thoroughly
-core two cabbage heads and boil in a large pot separating the leaves. Don’t fully cook, just do this to separate the cabbage for easier rolling.
-take the stem part off of the leave and roll the cabbage leaves with about 1 1/2 tbs of filling in the each leaf. Set aside
-take the pot that your cooking in and drizzle olive oil, 2 heads of garlic peeled and halved, 1 tsp dried mint, and sprinkle some cumin and chicken bouillon powder and turmeric. Sauté till it starts to become golden. Set aside.

-now you assemble the rolled cabbage tightly into the pot. Return to high heat. Fill the pot with 5c hot water. And but a heat safe plate over the cabbage to keep from moving. Once the pot comes to a rolling boil, cover with lid and lower the heat to medium for about 40-45 mins or until the rice is fully cooked.

Instant Pot Directions:
On the sauté mode, follow the same steps as above. Turn off the pot completely, and assemble the rolled leaves into the pot. Add only 2 c of water. Cover and on high pressure, turn the meat setting on for 20 mins. Release pressure immediately and serve.

Flip onto a platter and serve with yogurt, and lemon wedges.

Alf Saha ❤️Cookwithdena

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