Recipe for "Warak malfoof"
(Stuffed cabbage cigar rolls, the Lebanese way)
 

Ingredients:

  • One cabbage between 2 1/2 to 3 kg   (1)  (regular or  "curled".NOT  the red one)

  • Two middle sized tomatoes, around 200 grams each (2)

  • 170 grams of Italian white rice

  • 200 grams of minced meat. Ask for the "medium grind" (should not be ground very smooth)

  • Middle-eastern spice mixture. You'll find it in stores under  "Jamaica spices" or �All Spice�,  (contain cloves and cinnamon). It's a very mild and soft spice, so  you can use it to taste.  It is the only spice mixtures authorized for people with ulcers.

  • Two lemons (2)

  • One teaspoon of crushed dried mint leaves

  • Fresh garlic cloves of about one to two bulbs (or to taste)

  • Salt

How to prepare the cabbage:

Let water boil in a big pot.

Do not worry about the cabbage leaves being "thick", unlike in the Med.
You turn the cabbage upside down, and remove its "butt" with a knife, in a circular and diagonal manner, with your knife pointing towards the inside. Once it is removed, it will look like a big solitaire diamond, or a circular pyramid (if I may express myself this way :-)  This is to let you peel it easier, later. Then, throw away the first leaf layer.

Place the whole cabbage in the boiling water for a few seconds. Start removing the leaves, as they get soft and peel off easy. Continue until all desired size leaves are removed. Keep the balance for later use.

Now, with a knife, cut off the "middle rib" of each leave, that is too "rigid", without taking it off completely, in order to keep the whole leaf. Just make it thinner. Do not throw the cut off "ribs". Add them up to the "un-rollable" remain of the cabbage for a later use.

The Stuffing Mixture:

Put one of the tomatoes in the boiling water for a few seconds, take it out, and peel its skin off. Cut it all in cubes, as small as possible.

Place the tomato cubes, the rice (which you must have washed
thoroughly,  previously) and the minced meat in a bowl, add the spices and the salt (to taste. But bear in mind that we'll be using water, another tomato, the remaining "ribs" as well as garlic and two lemons' juice, later on. These can support some extra salt)

Mix them all well.

Prepare for cooking:

Slice the second tomato in circles, and place them in the bottom of  a middle sized pot, covering it up, if possible. Now, take the "left over" rib cuts and the remaining smaller leaves, and spread them on top of the tomatoes. This will allow a perfect simmering of the "cabbage cigar rolls", without any burning or overcooking.

Place a "line" of the mixture on the border of the cabbage leaf, and
start rolling it like a cigar, after bringing its two extremities to the
inside, in order to seal it. You should have a "cabbage cigar roll"
thing, when properly done. Try to adjust the size of each leaf. The big first ones may need to be divided.

As each "cigar" is rolled, place it in the pot, in a circular manner (as
in a bicycle wheel shape). They should be close to each others though.
Bear in mind that they will expand during cooking time, because of the rice).

When the first layer is completed, place 4 to 6 peeled garlic cloves
symmetrically on to, and start the second layer. repeat with the garlic cloves, until all cigars have been placed.

Now, take a dish, (choose a size that will fit INSIDE the pot), turn it
upside down, cover the last cigar layer with it, and ZIP the cigars
slightly... sorry, I mean "compress" them a little, with the palm of
your hand. As you keep the pressure, add water, until your hand is fully covered with water, as your pressure hasn't been released.

KEEP the dish there. Let it simmer on a very low heat, 45 to 60 minutes.

When you see they are cooked, remove the dish, and leave it simmering.

Sprinkle the crushed mint leaves equally on top. Now, squeeze the tow lemons, and pour the juice over the mint leaves.

Let it simmer for another 5 to 10 minutes.

Serve and enjoy!

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