If you're looking for a dinner idea that will warm your heart or cure your blues, try this Palestinian Stuffed Savoy Cabbage Rolls, the culinary delight of the east old world.
The cold weather is ideal for indulging in hearty foods that comfort the soul, but this flavorful dish will be on your menu year-round.
I've been making stuffed cabbage rolls since I took over my mom's kitchen, decades ago. Granted, we use cured cabbage but the method is the same.
Stuffed vegetables are a staple of Balkan, Mediterranean, and Middle Eastern cuisine.
Other than cabbage, we stuff grape leaves, peppers, onions, zucchini, eggplant, potatoes, cucumbers, and tomatoes, but we don't stop at stuffing just vegetables. No, sir! Though, that's a topic for another day. 🙂
Palestinian-Style Stuffed Savoy Cabbage Rolls
For the ultimate Palestinian-style malfuf mahshi use ground lamb, veal, or a combination. To keep this dish budget-friendly, ground beef will do just fine. I know because that's what I used in this recipe.
Malfuf (sometimes called sarmale of the dolma family) is a traditional dish consisting of blanched cabbage leaves that have been rolled around a filling of ground (minced) meat.
In Arabic, the word malfuf means wrapped and meat-filled cabbage rolls are the most widely eaten of all the stuffed vegetables.
What do I need for this recipe?
The ingredients are basic (you will notice no rice is used) and the combination makes a delicious weeknight dinner dish that you can make ahead.
It's packed with Mediterranean flavors and is perfect to serve for special gatherings.
- Protein - Ground beef and egg
- Aromatics - Onion, tomato paste
- Spices - Black pepper and Seven Spice blend (see below how to make your own)
- Seasoning - Salt
- Herbs - Parsley
- Vegetables - Savoy cabbage, tomato, and potato (if using)
- Liquid - Broth
- Fat - Olive oil
- Binder - Bread crumbs
HOW TO MAKE HOMEMADE SEVEN SPICE BLEND?
Note: This recipe makes just about two teaspoons of Seven Spice mix, enough for the stuffed savoy cabbage rolls.
Multiply the ingredients as desired and keep the spice blend in an airtight container for future use. It is used heavily in Levantine cuisine (large area in the Eastern Mediterranean).
Mix together:
- ½ teaspoon allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- a pinch of ground cardamom
- ⅛ teaspoon cumin
How do I make stuffed savoy cabbage?
*Details and the printable recipe are available at the bottom of this post.
- Sauté onion in oil.
- Blend the sautéed onion together with breadcrumbs, tomato, parsley, and Seven Spice mix.
- Add the mixture to ground beef and egg. Mix gently until combined.
- Divide into eight parcels.
- Separate 8 leaves from the savoy.
- Blanch the leaves and remove their core.
- Place one of the meat portions onto the cabbage leaf and fold it around the meat patty. Transfer the rolls into a baking dish.
- Place potato and tomato slices vertically between the cabbage rolls. Pour with the sauce mixture of broth, oil, Seven Spices blend, salt, and pepper. Bake for 45 minutes.
WATCH HOW TO ROLL THE MEAT PATTIES INTO CABBAGE LEAVES:
People also asked:
1. WHAT IS BLANCHING?
Blanching is a short-term thermal treatment of food in boiling water or in hot steam. It is advisable to deter the food - especially vegetables - in ice water to halt the cooking process. This retains color, taste, and texture.
2. WHAT'S A SUBSTITUTE FOR SAVOY CABBAGE?
Savoy cabbage is short in season (October-November) and can be expensive in some parts of the world. Conventional green (white) is a good substitute, but you could use napa cabbage too. Also, try using grape leaves as the Palestinians often do.
3. WHAT TO SERVE WITH STUFFED CABBAGE ROLLS?
Serve these Palestinian savoy cabbage rolls with meat patties along with crusty bread, vermicelli rice, Kurdish rice pilaf, or mashed potatoes.
Pro Tips/Recipe Notes:
- You don't have to sauté onions (use raw), but sautéd onions add more flavor!
- Don't blanch the leaves longer than two minutes. You just want them to be pliable, otherwise, they will tear easily. They will finish cooking in the oven.
- You can cook more than eight leaves and make smaller portions or have a backup if some of the leaves break apart.
- To keep the rolls the same size, you might have to overlap two smaller leaves before wrapping them around the meat patty.
- Serve the rolls with a dollop of yogurt or sour cream.
- If your skillet or baking dish is small, arrange the cabbage rolls upright at the slight angle to fit.
Use up leftover savoy cabbage in these recipes:
MAKING THIS RECIPE OR OTHERS?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS. I can’t wait to see your spin on it!
Palestinian-Style Stuffed Savoy Cabbage Rolls
EQUIPMENT
- Paring knife
Ingredients
For the cabbage rolls
- 1 medium savoy cabbage
- 1 pound ground beef, lamb, veal or a combination
- 1 egg
- 1 onion, chopped
- 1 tablespoon olive oil
- ½ cup breadcrumbs
- 1 tomato, quartered
- ¼ cup chopped fresh parsley
- 1 teaspoon Seven Spice blend, or see how to make your own in the post
For the sauce
- 2 cups beef or vegetable broth, or water
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon Seven Spice blend
- 1 teaspoon salt, or more if using water
- 2 teaspoons black pepper
For the garnish (optional)
- 1 large potato, sliced
- 2 tomatoes, sliced
Instructions
For the cabbage rolls:
- Discard the outer, dark green leaves from the savoy cabbage and then remove 8 leaves. Blanch the leaves in boiling salted water for 2-3 minutes, and then transfer to ice-water. Place leaves on paper towels and pat dry. Remove the hard core with a sharp paring knife.
- Put 1 pound ground beef into a large mixing bowl and set aside. In a small skillet, sauté 1 chopped onion with 1 tablespoon olive oil. Transfer onions into a food processor. Add ½ cup breadcrumbs, 1 quartered tomato, ¼ cup chopped parsley, and 1 teaspoon Seven Spice blend; process to a coarse consistency.
- Pour the mixture over the meat in the bowl, add one egg and mix gently together with your hands until evenly distributed (avoid over mixing).
- Divide the mixture into 8 portions. On a clean work surface, place one savoy cabbage leaf, vein side up, and place one portion of the meat in the center. Gently shape into a round patty and fold the sides of the leaves around it.
- Repeat with the remaining meat and leaves. Place the cabbage rolls into a large iron skillet or a baking dish. If using, arrange the potato and tomato slices upright between the rolls.
- Preheat oven to 375 degrees Fahrenheit.
For the sauce:
- In a small bowl or a cup, combine the 2 cups broth or water with 2 tablespoons tomato paste, 1tablespoon olive oil, 1 teaspoon Seven Spice blend, one teaspoon salt, and 2 teaspoons black pepper. Pour the sauce over the cabbage rolls, cover with aluminum foil and bake in the oven for 30 minutes. Remove the foil and return to the oven for 15 minutes or until potatoes have started to brown (if using).
- Remove from the oven and serve with Kurdish rice pilaf, vermicelli rice, or mashed potatoes.
Notes
- You don't have to sauté onions (use raw), but sautéd onions add more flavor!
- Don't blanch the leaves longer than two minutes. You just want them to be pliable, otherwise, they will tear easily. They will finish cooking in the oven.
- You can cook more than eight leaves and make smaller portions or have a backup if some of the leaves break apart.
- To keep the rolls the same size, you might have to overlap two smaller leaves before wrapping them around the meat patty.
- Serve the rolls with a dollop of yogurt or sour cream.
- If your skillet or baking dish is small, arrange the cabbage rolls upright at the slight angle to fit.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
dizzy says
These were great. I've made a few Eastern European/Western Asian versions of cabbage rolls, these were the most simple. Instead of the spice mix I just used baharat which made it so easy. I usually get overwhelmed by how long it can take to make cabbage rolls but not with this recipe!
I made some fingerling potatoes with za'atar to go with, perfect.
Jas says
So glad you enjoyed it! 🙂
Christina Vincent says
This preparation is the most excellent version of "stuffed cabbage" that has ever graced a table. We substituted 93/7 ground turkey with all other ingredients as stated.
I am a personal chef of Italian heritage that has embraced many world cuisines. I chose this recipe as my first attempt at experiencing Palestinian food. It is the most delicious preparation of this dish that we have experienced. The aroma in the kitchen while it was baking was so enticing that our gardener rang the doorbell and asked what was cooking. We savored each bite and felt like we had been transported to an exotic land.
Thank you, Jas for sharing this treasure.
Jas says
Christina, thank you so much for making this recipe and taking the time to leave such lovely feedback. I'm delighted that it was enjoyed! 😀
Karen (Back Road Journal) says
I always make my grandmother's version of stuffed cabbage but I can't wait to try your delicious version. I've pinned and think I will try them with lamb.
Jas says
I'm making them with lamb next time too, Karen! I think it would really bring all of the yummy Mediterranean flavors out. 🙂
Chelsey says
This is such a beautiful dish!! I love all of the spices in the sauce - it sounds so flavorful. I’ve never tried cabbage rolls before but I definitely want to now!
Jas says
Thank you, Chelsey! I hope you give it a try. xx
Aleka says
Oh wow! One of my Childhood favorites is dolmathakia which in Greek is also stuffed cabbage! We would put rice with the meat though but either way, your getting rice in which goes so well! I also love how you portioned out the filling! So smart!!
Jas says
So glad you like it! We also add rice to our stuffed cabbage and other vegetables we stuff, but I haven't missed it here at all. xx
Kelly | Foodtasia says
Jas, I'm so craving this stuffed cabbage! The flavors are wonderful and the presentation is so beautiful!
Jas says
Thank you, Kelly! I'm so happy you like it. 🙂
Kim | Give it Some Thyme says
This stuffed cabbage takes me right down memory lane when I used to help my grandmother make them. These look incredibly delicious! An ultimate comfort food that screams fall! Thanks for sharing this Jas!
Jas says
Thank you, Kim! Food is a great memory trigger. xx
Ron says
Jas, I don't know what it is, but you always hit home for me with your recipes. If your cabbage rolls tastes half as good as your excellent images makes them look, then I know I'm in for a treat. We have just recently picked up our fall lamb, so minced lamb is no problem. I'll put this on the list for next weeks cook.
Jas says
Many thanks! I'm glad my recipes are tickling your palate, Ron! These rolls would be amazing with lamb. Enjoy!
heidymccllum says
I love cabbage rolls and yet I have only had them Polish, Greek, and Italian-style. I can't wait to try this version as it looks beautiful and delish!
Jas says
That's a pretty nice collection there, Heidy! I hope you add this recipe to your list soon. 😀
Garlic + Zest says
Most cabbage rolls I've had are always doused in tomato sauce, but your recipe is SO DIFFERENT. Your spice mix sounds like it would give tongue tingling flavors to the beef (or lamb) and your photos are gorgoeus.
Jas says
That's why like this recipe too - it's light yet flavorful. Thank you, Lisa! xx
Alison Corey says
This looks fantastic! Such a beautiful and creative dish with so many fresh elements.
Jas says
Thank you, Alison! So happy you like it. 😀
Julia says
This looks so good and so flavorful! Will put this on my menu for next week. 🙂
Jas says
Thanks, Julia! Hope you enjoy as much as we did! 🙂
Alexandra @ It's Not Complicated Recipes says
I love this kind of warming comfort food! So flavoursome and healthy! For the whole family to enjoy 🙂
Jas says
Thank you, Alexandra! You're right, my whole family loved it 🙂