Mehshi malfouf or stuffed cabbage in minty lemony sauce.
Actually, "malfouf" has two meanings, cabbage, and rolled. "Mehshi" means stuffed
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This is another traditional lebanese/palestinian delicious dish . I know people who do not eat cabbage, but they eat this.
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I stuffed them with rice, minced
meat and spices. You can use lamb or beef mince. There is also a vegetarian version if wanted.
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Few steps on how to make Malfouf Mehshi
(Stuffed Cabbage)

1. Washing it thoroughly submerge in hot water. You want them to be soft enough to roll and crisp enough to hold the stufing
2. Make your rice mixture. Add a line of it into your prepared cabbage leaf
3. Roll up your leaves like a stroh  but tight to ensure the
4. mixture doesn't spill out the sides.
5. Now, usually, we put the steams, which we cut off the leaves at the bottom of the pan, and layer the rolled pieces above it.
6. It's time to cook until the rice is cooked to perfection (not pictured)
Some put a bottom layer of lamb chops, which will make the broth stronger.
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I had 2 potatoes which I wanted to use, so I did use them as the bottom layer "not traditional" but tasted really good. Leftover stuffing used them in the pepper, as you can see.
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Best served with yoghurt and a side of Lebanese bread "thin pita"

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