Vegetarian Cabbage Rolls – Malfouf bi Zayt

posted on: Jul 23, 2025

By: Habeeb Salloum/Arab America Contributing Writer

Cabbage is one of the most nutritious vegetables cultivated by man. A dieter’s dream,
one cup of cabbage contains about 20 calories, and it is a good source of vitamins, minerals, and
dietary fibre. It is no wonder then that some food writers call cabbage a ‘compact health food
store’.
The Arabs enjoy their cabbage rolls stuffed with meat and rice and all the wonderful
spices that go with these two main ingredients. However, meatless cabbage rolls are also popular
especially during Lent and for those who have opted for the vegetarian diet. My mother used to
make both meat and vegetarian style cabbage rolls that had so much flavour, it was difficult to
decide which was better. She was always creative with her Syrian expertise in mixing the right
spices together. Cabbage was always available even during the harsh Saskatchewan heat and cold
and, of course, lentils were always in our kitchen pantry.
In this dish, my own creation, the cabbage reaches its epitome in the vegetarian world.  It
is stuffed with lentils and rice, fresh herbs, tomatoes and topped with lemon juice. For the filling
I opted for lentils as they are packed with protein and are the best replacement for red meats,
containing a higher percentage of protein than an equal amount of lean meat.
Served hot or cold, this dish is a must. I strongly recommend a dish of plain yogurt
served alongside, as the cold creaminess of the yogurt adds a special touch to the rolls.

Serves about 8

1 medium head of cabbage
1 cup long- or short-grain rice, rinsed
1 cup dried whole brown or green lentils, soaked overnight and drained
1 large onion, finely chopped
1 small bunch green onions, finely chopped
1 cup finely chopped parsley
1/2 cup finely chopped fresh coriander leaves (cilantro)
1/2 cup finely chopped fresh mint
1 cup olive oil
2 teaspoons salt
1 teaspoon black pepper 
1 teaspoon cumin
2 large tomatoes, finely chopped
6 garlic cloves, coarsely chopped
2/3 cup lemon juice

         Core cabbage, then place in a large saucepan.  Cover with water then boil until leaves
soften. Separate the loosened leaves from the cabbage head, trimming the thick ribs. Repeat the
process until all the leaves have loosened from the cabbage.  Place trimmings and any ripped
leaves on the bottom of a large saucepan.
         Mix rice, lentils, onion, green onions, parsley, coriander leaves, mint, 1/2 cup of the oil, 1
teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin and the tomatoes to make the filling. 
Place a heaping tablespoon of filling on the bottom (stem end) of the leaf, then roll, tucking in
the ends.  Place rolls compactly in pot on top of trimmings, sprinkling garlic pieces between the
layers.    
         Pour remaining oil evenly over top of rolls then sprinkle remaining salt, pepper and cumin
over top. Place an inverted dish on top of rolls, then add water to cover dish.  Bring to boil; then
cover and cook over medium-low heat for 50 minutes.  Turn heat to low then pour in lemon
juice, cover and cook for a further 15 minutes.  Serve either hot or cold as a main course or for
snacks.

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