Malfouf, also known as Lebanese cabbage rolls, is a delicacy in the Middle East. Not only are cabbage rolls delicious, but they dress up any table with their beautiful presentation. —Michael & Mathil Chebat, Layla's Lebanese Restaurant
1 cup canned garbanzo beans or chickpeas, rinsed and drained
1 small onion, chopped
1/2 cup cooked rice
1/2 bunch fresh parsley, minced
1/4 cup butter, melted
1/4 cup olive oil
1/4 cup tomato paste
1 teaspoon Lebanese seven-spice blend
1 teaspoon ground allspice
1/2 teaspoon pepper
1/2 pound ground beef
4 cups water
1/2 cup lemon juice
4 garlic cloves, minced
Lemon slices, optional
In batches, cook cabbage in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim thick vein from bottom of each cabbage leaf, making a V-shaped cut.
In a large bowl, combine garbanzo beans, onion, rice, parsley, butter, oil, tomato paste and seasonings. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
Place rolls in a Dutch oven, seam side down. Add water, lemon juice and garlic. Bring to a boil; reduce heat. Simmer, covered, until a thermometer inserted in beef reads 160° and cabbage is tender, 10-12 minutes. If desired, serve with lemon slices.