Lebanese Stuffed Cabbage Rolls

Introduction

Lebanese Stuffed Cabbage Rolls, known locally as “Yebra” or “Malfouf Mahshi,” are a beloved traditional dish that showcases the rich flavors and culinary heritage of Lebanon. These tender cabbage rolls, filled with spiced rice and minced meat, are slow-cooked in a tangy tomato-based sauce, creating a comforting and hearty meal. Often served at family gatherings and festive occasions, Yebra represents the warmth and generosity of Lebanese hospitality. Whether enjoyed as a main course or as part of a mezze spread, these stuffed rolls are sure to delight the senses and bring people together.

The History

Stuffed cabbage rolls have roots that trace back to Middle Eastern and Mediterranean cuisines, with variations found across the Balkans, the Caucasus, and the Levant. In Lebanon, Yebra has been a staple in home kitchens for generations, passed down through oral tradition and handwritten recipes. The dish reflects the agricultural abundance of the region, using cabbage and tomatoes—both widely available ingredients—alongside fragrant spices and lean meats. Over time, families have added their own personal touches, making each version unique while preserving the essence of the original recipe.

Ingredients Breakdown

Lebanese Stuffed Cabbage Rolls are made from a few humble ingredients that come together to create a complex and satisfying flavor profile. The filling typically includes ground lamb or beef mixed with rice, onions, and a blend of Middle Eastern spices such as allspice, cinnamon, and black pepper. The cabbage leaves are blanched to soften them before wrapping, and the rolls are simmered in a rich tomato sauce. Optional ingredients may include pine nuts, raisins, or lemon juice to add a touch of sweetness or acidity.

Step-by-Step Recipe

1. Prepare the filling by mixing ground meat, rice, chopped onions, allspice, cinnamon, salt, and pepper in a large bowl.
2. Blanch large cabbage leaves in boiling water until pliable, then drain and set aside.
3. Place a spoonful of the meat and rice mixture near the base of each cabbage leaf.
4. Fold the sides inward and roll tightly from the bottom to enclose the filling.
5. Layer the cabbage rolls seam-side down in a large pot or deep pan.
6. Pour a rich tomato sauce made from blended tomatoes, olive oil, garlic, salt, and sugar over the rolls.
7. Cook on low heat for 1 to 1.5 hours until the rice is fully cooked and the cabbage is tender.
8. Allow to cool slightly before serving warm, garnished with fresh parsley or mint.

Tips

• To save time, you can use pre-packaged cabbage leaves or prepare the rolls in advance and refrigerate them overnight.
• For a more tender texture, blanch the cabbage leaves just until soft—overcooking can make them mushy.
• Use a heavy-bottomed pot to ensure even cooking and prevent burning at the bottom.
• Adding a splash of lemon juice or vinegar to the tomato sauce enhances the tangy flavor of the dish.
• Letting the rolls rest for 10–15 minutes after cooking allows the flavors to meld together beautifully.

Variations and Customizations

Lebanese cuisine offers many ways to personalize Yebra based on dietary preferences or regional influences. For a vegetarian version, replace the meat with lentils, chickpeas, or mushrooms. Some families add chopped walnuts or pine nuts to the filling for extra texture and richness. A vegan option can be made by omitting the meat and dairy products and using vegetable broth instead of water. In coastal areas, seafood like shrimp or minced fish may be used for a unique twist. The sauce can also be adjusted—some prefer a thicker, richer tomato base, while others enjoy a lighter version with added herbs.

Health Considerations and Nutritional Value

Lebanese Stuffed Cabbage Rolls are a balanced dish that provides protein, carbohydrates, and essential vitamins. Cabbage is low in calories and rich in fiber, antioxidants, and vitamin C, supporting digestive and immune health. Lean ground meat adds high-quality protein and iron, while rice contributes energy-providing carbohydrates. To make the dish healthier, use brown rice instead of white, and opt for extra-lean ground meat or plant-based alternatives. Limiting added oil and salt can also help accommodate heart-healthy or low-sodium diets. The dish can be paired with a fresh salad or yogurt-based side for a complete, nutritious meal.

Ingredients

• 1 large green cabbage, outer leaves removed and blanched
• 500g (1 lb) ground lamb or beef
• 1 cup raw white or brown rice
• 1 medium onion, finely chopped
• 1 teaspoon ground allspice
• ½ teaspoon ground cinnamon
• Salt and black pepper to taste
• 3–4 tablespoons olive oil
• 2 medium tomatoes, blended or chopped
• 2 cloves garlic, minced
• 2 cups water or broth
• Optional: pine nuts, raisins, lemon juice, fresh parsley

Directions

1. In a large bowl, combine the ground meat, rice, chopped onion, allspice, cinnamon, salt, and pepper.
2. Blanch cabbage leaves in boiling water for 1–2 minutes until softened, then drain.
3. Place a spoonful of the mixture near the base of each leaf, fold the sides in, and roll tightly upward.
4. Heat olive oil in a large pot, sauté minced garlic until fragrant.
5. Add blended tomatoes and cook for 5 minutes, then season with salt and sugar if needed.
6. Arrange the cabbage rolls seam-side down in layers, pressing gently.
7. Pour the tomato sauce over the rolls, add water or broth just enough to cover halfway.
8. Cover and simmer on low heat for 1 to 1.5 hours until the rice is fully cooked and the cabbage is tender.
9. Garnish with fresh parsley and serve warm with a side of yogurt or salad.

FAQ

Can I use frozen cabbage leaves?
Yes, frozen cabbage leaves can be used. Thaw them completely and drain any excess water before using.

How long can I store leftovers?
Leftover Yebra can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.

Can I cook Yebra in a slow cooker or Instant Pot?
Absolutely! Layer the rolls in the slow cooker or Instant Pot, pour the sauce over them, and cook on low for 6–8 hours or pressure cook for 25–30 minutes.

Why is my rice still hard after cooking?
This may happen if the rice wasn’t rinsed properly or if the liquid ratio was off. Always rinse the rice and ensure enough liquid is added before cooking.

What can I serve with Yebra?
It pairs beautifully with a fresh cucumber and yogurt salad (Tzatziki or Labneh), flatbread, or steamed rice.

Summary

Lebanese Stuffed Cabbage Rolls (Yebra) are tender cabbage leaves filled with spiced meat and rice, slow-cooked in a rich tomato sauce for a deeply flavorful, comforting dish. Perfect for family meals or festive occasions, they embody the heart and soul of traditional Lebanese cuisine.