Persian Cabbage Rolls

READY IN: 1hr 30mins
Recipe by Olha7397

Mih-Shee Mal-Poof..made with split peas. beef and lemon beef sauce.

Top Review by Koriander

Great tasting recipe - was a little nervous about adding lemon juice and sugar at Step 13, but it was fantastic! Did experience a couple issues--recipe didn't specify if beef should be cooked before rolling. I opted to cook it lightly to eliminate some fat from beef. When making cabbage rolls, I find it easier to layer the cabbage and meat. However, Step 11 called for adding broth (which was quite a bit) and I didn't want the beef mixture sitting in liquid so I put the layers on top of a flattened steamer basket and poured broth in between layers and over the top and let it drizzle to bottom. Because beef was already cooked, I reduced the cook time to about 45 minutes total. Next time will reduce to about 30-40 minutes as I prefer food that is not overcooked. Great recipe to play around with - enjoyed it.

Ingredients Nutrition


  1. Cook the peas in boiling water 30 minutes or until tender.
  2. Drain.
  3. Wash the cabbage and take out the core, cover with water, bring to a boil, and cook over low heat 15 minutes.
  4. Drain, cool slightly, and carefully remove 24 leaves.
  5. Reserve the balance of the cabbage.
  6. Mix together the peas, beef, onions, parsley, cinnamon, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper.
  7. Put a heaping tablespoon of the mixture on each cabbage leaf.
  8. Fold in the opposite ends, then roll up into sausage shapes.
  9. If there is any filling left, use a few more cabbage leaves.
  10. Line the bottom of a deep skillet with additional cabbage leaves and arrange the rolls in it in layers, placing more leaves between the layers.
  11. Add the broth and the remaining salt and pepper, then cover with cabbage leaves.
  12. Cover the skillet and cook over low heat 30 minutes.
  13. Mix in the lemon juice and sugar.
  14. Cook 30 minutes longer; taste for seasoning.
  15. Serves 6-8.

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