*  Exported from  MasterCook II  *
 
                PAM'S MALFUF (Middle Eastern Cabbage Rolls)
 
 Recipe By     : Pamela Creeden
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Main Course--Beef
                 Pam’s Stuff
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         head of cabbage
    1      pound         ground beef
      1/2  cup           onion -- finely chopped
    2      cloves        garlic -- minced
    1      cup           parsley -- finely chopped
   16      ounces        canned tomatoes
    1      teaspoon      pepper
    1      teaspoon      seasoned salt
    1                    egg
    1      cup           regular or basmati rice -- uncooked
      1/4  cup           oil
    1      large can     tomato juice (1-1 1/2 quarts)
    4      tablespoons   oil -- extra
                         salt and pepper -- to taste
 
 Core cabbage sparingly and boil in a large pot of water over medium heat
 until leaves begin to come apart.  Remove leaves as they soften and separate.
  When cool enough to handle, thin out center vein of each leave with a paring
 knife.  Drain tomatoes, reserving liquid, and dice.  Mix the ground beef with
 the, onions, garlic, parsley, tomatoes, seasoned salt, pepper, egg, rice and
 1/4 cup oil. Spoon out mixture on each cabbage leaf, at the thicker edge, and
 roll, either tucking sides in once or like a cigar--roll snugly but with
 enough room for the rice to expand.  Coarsely chop up the leftover cabbage
 and place in the bottom of a large pot or Dutch oven (This will prevent the
 cabbage rolls from scorching).  Place cabbage rolls on top of chopped cabbage
  Combine the reserved juice from the canned tomatoes with the large can of
 tomato juice, 4 tablespoons oil and salt and pepper. Pour over the cabbage
 rolls.  The liquid should cover or nearly cover the rolls.  Cook, covered,
 over medium heat for 1 hour; reduce heat to medium-low and cook for a further
 30 minutes.
 
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 NOTES : I was told that authentic Malfuf does not have tomatoes in the meat
 mixture.  My neighbor in Saudi, Phil Habib, of Lebanese heritage, taught me
 to make these.  For the most part, Arabic food is not highly seasoned, so I
 have adjusted the seasoning to our taste.

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