Crockpot Lebanese Mishi Malfoof/Malfouf (Stuffed Cabbage)

READY IN: 9hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare Cabbage: Wash and dry the cabbage, then wrap it tightly with Saran wrap. Place wrapped cabbage in tied grocery or ziploc bag and then freeze for 3 days.
  • Remove cabbage from freezer the 1-2 days prior to using. The cabbage will still appear “frozen” after 1 day, so you can run under water to de-ice and loosen and separate the leaves for stuffing.
  • Remove large vein from leaves (V-notch) and cut them in half to ready for stuffing.
  • Take 5-6 of the smallest, inner-core leaves and flatten out and place them on the bottom of the crockpot as a barrier for the bottom layer of rolled leaves, covering the entire bottom.
  • Prepare “Sauce”: Saute garlic in olive oil until lightly brown and soft over medium heat.
  • Add water and lemon juice and 1/2 tsp salt and stir for 1-2 minutes. Turn off heat and leave in pan.
  • Prepare stuffing (mishi): Rince rice in fine colander and place in large bowl.
  • Add 2 tsp salt and all of the allspice to rice and mix well. If using, add chopped onion and mix well.
  • Add meat to rice mixture and mix with hands until rice and seasonings are thoroughly incorporated.
  • Stuff the cabbage: take roughly 1/4 cup of meat/rice mixture and place on stem side of cabbage leaves and roll semi-loosely to allow room for rice to expand during cooking. Meat should not leak out the sides and should be fairly contained by the rolled cabbage.
  • Neatly organize each roll into the crockpot, leaving no room in a layer, but not packing so tightly that there is no room for rice expansion. After the first layer is done, pour about ½ the sauce over that layer. Sprinkle with 1T of dried mint.
  • Add the second layer of cabbage and pour the rest of the sauce over the top. Sprinkle with remaining mint.
  • Cook on low: Make sure water “barely covers” the top of the cabbage - add more water, if needed, to cover. Place a small, round, flat microwave and heat-safe plate on top to keep the cabbage in place and to help them stay rolled.
  • Cover and cook on low for 6-8 hours.
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