Persian Cabbage Rolls

"Mih-Shee Mal-Poof..made with split peas. beef and lemon beef sauce."
photo by a user photo by a user
Ready In:
1hr 30mins




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

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  1. 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.



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