Spice Bazaar

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Meatless Malfoof (Cabbage Rolls)

Added on
Prep 15 min.
Cooking 65 min.
Total 79 min.
Yield 30-40 Rolls

Filling Ingredients from Meatless Dolmades recipe.

Follow directions in the Meatless Dolmades recipe for preparing the filling.

Prepare Cabbage: Rinse cabbage and remove core. Place in a plastic bag, leaving end open. Place bag on a microwave-safe plate and microwave on high for 5 minutes. Turn and microwave 2 to 3 minutes more until leaves are softened. Carefully remove cabbage from bag (it will be very hot). Rinse under cold water. Separate leaves and cut the thick vein from the center of each leaf. Leave small leaves whole, cut medium leaves in half and large leaves in thirds. Place scraps of cabbage in the bottom of a 4 quart pot. If the inner leaves of the cabbage head are not softened enough, return to microwave for 2 to 3 minutes more, as needed.

Roll Cabbage: Place 1 to 1 1/2 Tbsp filling in the center of each leaf, pressing to about 2 inches long. Fold leaf over the filling, and then fold sides in and roll up. Place rolls snugly side-by-side in the pot, seam side down, layer upon layer.

Sprinkle ATHENIAN GARDEN SPICE and JERUSALEM HUMMUS SPICE on top of the rolls. Drizzle with olive oil. Add water just to cover the rolls. Place an inverted plate on top of the cabbage rolls to hold them down while cooking. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Remove lid and raise heat to a slow boil. Continue cooking until most of the liquid has evaporated, 10 to 15 minutes more.

NOTE: If there is extra filling, prepare stuffed tomatoes to cook with the cabbage rolls. Cut tops off tomatoes and scoop out insides. Fill with rice mixture. Put tops back on tomatoes. Place in the pot with the cabbage rolls.


  • 1 Large Head Cabbage
  • 1 tbsp Athenian Garden Spice
  • 1 tsp Jerusalem Hummus Spice
  • 2 tbsp Olive Oil