Iraqi-Style Stuffed Cabbage Recipe Highlights Family Tradition and Flavor

Stuffed cabbage, known as malfouf in Iraqi cuisine, is more than just a dish; it symbolizes family, patience, and love. Generations have gathered around the kitchen table to roll cabbage leaves filled with seasoned rice and meat, cooking them slowly until the flavors meld into a rich, soulful meal reminiscent of Sabbath and holiday gatherings.

The preparation involves a special technique to separate the cabbage leaves easily by boiling the cabbage after trimming its core, then gently peeling off each leaf while maintaining flexibility for rolling. Smaller leftover leaves can be chopped and used as a base in the cooking pot or filled themselves.

The recipe calls for a medium white cabbage, soaked rice or partially cooked, ground beef or lamb, sautéed onions, fresh herbs (dill, parsley, coriander), light raisins, and a blend of spices including salt, black pepper, and paprika or turmeric. The sauce combines tomato paste, boiling water, lemon juice, olive oil, sugar, and pomegranate molasses.

To prepare, the cabbage is blanched and leaves separated, the filling mixed, and each leaf filled and folded tightly like an envelope. The remaining cabbage core is chopped and used to line the pot. The stuffed leaves are arranged seam side down, covered with the sauce, and simmered gently for about two hours.

This traditional Iraqi malfouf recipe, shared by chef David Carmi, emphasizes the rich, generous flavors and the deep cultural roots of the dish, making it a cherished family meal.