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Malfouf Mehcheh - stuffed cabbage rolls
Malfouf Mehcheh - stuffed cabbage rolls

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Make smart choices when shopping for groceries. When you make informed and wise purchases at the grocery store, your meals will get healthier immediately. At the conclusion of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You’re going to go home and make what you have on hand. Make sure that what you have at home is healthful. This way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got benefit from reading it, now let’s go back to malfouf mehcheh - stuffed cabbage rolls recipe. You can cook malfouf mehcheh - stuffed cabbage rolls using 8 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Malfouf Mehcheh - stuffed cabbage rolls:
  1. Provide 1 big cabbage (~2kg)
  2. Take 350 g minced beef
  3. Get 1 cup rice
  4. Get 4 lemons freshly squeezed
  5. You need 3 heads garlic (yes heads not cloves!)
  6. Provide 1 teaspoon mixed spices (commonly called Lebanese 7 spices - but you can improvise)
  7. Get 3 tablespoons olive oil
  8. You need to taste Salt
Steps to make Malfouf Mehcheh - stuffed cabbage rolls:
  1. Boil the cabbage to soften the leaves and carefully separate the leaves from the core.
  2. On the side, mix the minced beef with the washed & rinsed rice, spices & salt
  3. When the leaves are ready, meaning you can roll them gently without them breaking, take them out of the boiling pot. Add the mixture like in the photo and start rolling the cabbage slowly.
  4. Place the rolls side by side in a pot and in between place the peeled cloves of garlic. Keep going until all cabbage leaves and the meat are used or pot is full ;)
  5. Fry some garlic with olive oil and a squeeze of 🍋. When they get golden color add them to the pot
  6. Add the lemon juice to the pot as well and add water until all rolls are covered up. Place a "heavy" plate on the pot, bring them to boil (high temperature)
  7. Turn the heat down and let them simmer slowly for ~45min or more if needed (cabbage should not be crunchy by then)
  8. Serve hot. I serve it with plain yogurt (or greek) and a squeeze of lemon.
  9. Sahtein! Hope you like it!

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