Lebanese Stuffed Wrapped Cabbage (Malfouf) Recipe

 Serving Size: 4

1. 1 medium to large cabbage

2. 1 can garbanzo beans

3. 1/2 cup of rice

4. Salt & pepper

Optional: tomatoes, parsley

Instructions:

1. Boil entire head of cabbage for 10 - 15 min until medium-tender, you can slide the head in half to help assist with the size of 1 leaf

2. Mix the rice & garbanzo beans together

3. Add salt & pepper

4. Once the cabbage is medium-tender, drain the water and peel the leaves one by one. You don't need to peel them all at once I tend to do one at a time, fill, and repeat.

5. Cut out the hard center of the cabbage leaf, for small wraps, cut the leaf in half , for medium to larger wraps, keep it whole

6. Align a pinch of the garbanzo bean + rice mix horizontally along the center of the leaf

7. Begin to roll the leaf , tucking in the right & left ends as you roll - press firmly for a tight roll

8. Begin to stack the rolled cabbage on top of one another in a pan, cover with water, until it reaches top of cabbage  

9. Boil for 15 minutes, or enough until the rice is fully cooked.