Palestinian Malfouf (Stuffed Cabbage Rolls)

Cut the core out of the cabbage. In a large pot, bring 2 L of water with 1 tsp salt to a boil, submerge the cabbage, and blanch for 10–15 minutes, using tongs to remove the softened leaves as they loosen; return the head to the water as needed.

Rinse the rice until the water runs clear and soak in cold water for 20 minutes. Let the leaves cool, trim the thick part of the center rib, and cut any large leaves in half.

For the filling, combine the ground beef, drained rice, 6 minced garlic cloves, cumin, allspice, 1 tsp salt, and 1 tbsp olive oil. Do not cook the filling beforehand: the rice and meat should cook raw inside the rolls.

Place about 1 tsp of filling on each leaf, spread it along the rib, and roll the leaf into a thin roll, leaving the sides loosely closed so the rice has room to expand.

Line the bottom of a heavy-bottomed pot with the torn or damaged cabbage leaves. Pack the rolls tightly in layers, tucking in 8 unpeeled garlic cloves between them.

Mix 700 ml hot water with 1 tsp salt and pour it into the pot so the liquid reaches about three-quarters up the rolls. Cover the rolls with a heatproof plate, bring to a boil, then cover with a lid and simmer on low heat for 45–60 minutes.

Remove the pot from the heat and let the malfouf rest for 5 minutes, carefully draining off excess liquid if needed, then serve hot with the juice of 1 lemon.