Cabbage Rolls (Mahshi Malfouf)
Cabbage is a cruciferous vegetable, and the word cruciferous is derived from the Latin word crux meaning ‘cross’ and the suffix -for meaning ‘bearing’, this refers to the plant, which has flowers that consist of four equal-sized petals that are arranged in the shape of a cross. Cabbage is well known throughout history and culturally for its health benefits.
According to the numerous studies mentioned in the book “Food IS Medicine” cabbage is an excellent anti-inflammatory, it is anti-cancer, high in vitamin C, and many of the vitamin B’s, as well as other vitamins, minerals, phytochemicals, and is an outstanding source of soluble fiber.
1 medium cabbage
1 Tbsp. butter (Earth Balance) *
3 cloves garlic
2 tsp. salt
2 tsp. black pepper
1 ¼ cup rice, washed (3/4 cup rice) *or no rice
¾ lb. ground beef
¾ lb. ground pork (ground turkey) *
1 can tomato paste
2 cup water
How To Make Cabbage Rolls
Remove the core from the cabbage; separate and wash leaves. Dip them in boiling water a few at a time until they become wilted and pliable. Remove the large central veins. Cut large leaves in half but leave the small one’s whole.
Mix together meats, rice, salt, pepper, tomato paste, garlic, and butter; mix well. Take one cabbage leaf at a time and lay it down with inside up and place a tablespoon of meat mixture in the center. Fold the bottom of the leaf over the stuffing, then roll tightly, forming a roll. Pack the rolls open down in tight rows in the saucepan; sprinkle each layer with salt. Add the 2 cups of water and cook over medium heat until cabbage is tender.
*adjustments made to recipe, add a can of tomato sauce for a thicker gravy, toss leftover cabbage on top of roll.