Hello Michael, I’m sorry for responding so late. I was actually in Lebanon on summer break with my kids! Your message put a smile on face 🙂 I’m sorry to hear about your diabetes, I would suggest you try to substitute coarse bulgur for rice! I hope this helps!

I hope you’ll love it! Let me know how it turns out for you. The white sauce, is just plain yogurt 🙂

Thank you Lora! So glad your enjoyed my Malfouf recipe with tomato sauce! 🙂

Thank you, Yilmaz for trying my Lebanese cabbage rolls recipe! Glad you found it easy and you enjoyed it 🙂

Hello Lily, I’m sorry I don’t speak your language. Thanks to google translate though, I was able to understand what you’re asking for. The Spices I use in my Lebanese stuffed cabbage rolls are: all spice, cinnamon and black pepper. You can get the full recipe with exact measurements by scrolling all the way down to the recipe card, right above the comments sections. Hope this helps 🙂

Aww thank you for trying my malfouf recipe and for the sweet comment 🙂

Yeah that’s a very common way to make Lebanese stuffed cabbage, my mom makes it that way too without the dried mint. I learned the tomato sauce addition from my mom in law and we love it that way too.

Oh, I’m not sure why. I’m still able to see the ingredients on my end. But here it is 🙂
Ingredients for Lebanese Cabbage Rolls:
Non- Stuffing Ingredients
1 small green cabbage (pick one with tender leaves)
1 tbsp salt
water- for blanching cabbage leaves
5 garlic cloves- Sliced
1 tbsp tomato paste
Stuffing Ingredients
1 pound lean ground beef- I use 90 % lean
1 tbsp ground cinnamon
1 tsp salt
1 tsp ground all spice
1 tsp ground black pepper
2 tbsp butter, softened
1 cup medium grain rice- soaked, rinsed and drained
4 ripe tomatoes- Diced

Hello Evin,

I add 1 tablespoon thinned with few tablespoons of water and pour it all over the stuffed cabbage rolls.
I just updated the recipe with correct quantities, thanks for pointing that out 🙂

About 5 cloves, I will update that in the recipe card as well. Thanks for pointing that out.

Hi- I’m just seeing your question now. You need about 5 cloves, and honestly the more the better 🙂 Thanks for trying my recipe, let me know how it turns out.