Best Crockpot Lebanese Mishi Malfoofmalfouf Stuffed Cabbage Recipes

CROCKPOT LEBANESE MISHI MALFOOF/MALFOUF (STUFFED CABBAGE)

Steps:

• Prepare Cabbage: Wash and dry the cabbage, then wrap it tightly with Saran wrap. Place wrapped cabbage in tied grocery or ziploc bag and then freeze for 3 days.
• Remove cabbage from freezer the 1-2 days prior to using. The cabbage will still appear "frozen" after 1 day, so you can run under water to de-ice and loosen and separate the leaves for stuffing.
• Remove large vein from leaves (V-notch) and cut them in half to ready for stuffing.
• Take 5-6 of the smallest, inner-core leaves and flatten out and place them on the bottom of the crockpot as a barrier for the bottom layer of rolled leaves, covering the entire bottom.
• Prepare "Sauce": Saute garlic in olive oil until lightly brown and soft over medium heat.
• Add water and lemon juice and 1/2 tsp salt and stir for 1-2 minutes. Turn off heat and leave in pan.
• Prepare stuffing (mishi): Rince rice in fine colander and place in large bowl.
• Add 2 tsp salt and all of the allspice to rice and mix well. If using, add chopped onion and mix well.
• Add meat to rice mixture and mix with hands until rice and seasonings are thoroughly incorporated.
• Stuff the cabbage: take roughly 1/4 cup of meat/rice mixture and place on stem side of cabbage leaves and roll semi-loosely to allow room for rice to expand during cooking. Meat should not leak out the sides and should be fairly contained by the rolled cabbage.
• Neatly organize each roll into the crockpot, leaving no room in a layer, but not packing so tightly that there is no room for rice expansion. After the first layer is done, pour about ½ the sauce over that layer. Sprinkle with 1T of dried mint.
• Add the second layer of cabbage and pour the rest of the sauce over the top. Sprinkle with remaining mint.
• Cook on low: Make sure water "barely covers" the top of the cabbage - add more water, if needed, to cover. Place a small, round, flat microwave and heat-safe plate on top to keep the cabbage in place and to help them stay rolled.
• Cover and cook on low for 6-8 hours.

SLOW COOKER STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to boiling.
• Take out the core of the cabbage head, then, submerge the cabbage in the boiling water for a few minutes until some of the leaves start to peel away and the leaves begin to soften, in a way that each leaf must be pliable enough for rolling later.
• Remove from water and cut off the thick part of the leaves to flatten it.
• Combine the "Cabbage Rolls" ingredients, except the cabbage, in a large bowl.
• Spray the slow cooker with cooking spray.
• Layer 3 cabbage leaves on the bottom of the slow cooker.
• Add the sauce ingredients to a bowl, stir to combine and transfer HALF to the slow cooker.
• Add about 2-3 tablespoons of filling inside a cabbage leaf and roll. Make sure to seal both ends. Repeat with the remaining leaves. Set aside.
• Layer the cabbage rolls in the slow cooker, and pour the remaining sauce on top.
• Cook on high for 4 hours or low for 8 hours.