My mother is a fabulous cook and as much as I love her Malouf, I recently discovered Joudie Kalla’s recipe from her acclaimed cookbook “Palestine on a Plate”. She combines a beautiful mixture of caraway, oil and garlic that makes these cabbage rolls incredibly addictive. I prepared them for my family and they were a huge hit.

Check out her recipe…

Preparation Time

  • 30 minutes 

Cooking Time

  • 1 hour


  •  6 pax


  • 1 Middle Eastern Cabbage (about 1.5kg)
  • 2 cups Egyptian short grained rice
  • 250g ground lamb
  • 1tsp ground cinnamon
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp olive oil
  • 2 whole heads of garlic (1 with skin and 1 with peeled and crushed)
  • 1 tbsp ground caraway
  • Juice of 3 lemons
  • Greek yogurt on the side


  • Bring a large pot of water to boil.
  • Cut center core out of cabbage and place, core side down, in boiling water.
  • Cover and simmer for 10 minutes until soften, drain and cool.
  • Peel the leaves from the cabbage and remove the stalk.
  • In a large bowl, mix rice, cinnamon, salt, pepper and olive oil.
  • Place one cabbage leaf, the thinnest part toward you on a surface and put about 1 tsp of the rice mixture along the edge closest to you. Fold and roll upwards until it looks like a small cigar.
  • Put the garlic cloves with skin in the base of the pot and sprinkle caraway and dried mint.
  • Arrange the stuffed Cabbage rolls on top so they fit nice and snug.
  • Scatter crushed garlic and cover with 1 ½ cups of water.
  • Cover the pot and bring to boil for 10 minutes. Lower the heat and simmer for a further 45 minutes.
  • Once the liquid has evaporated, add the lemon juice and simmer for 10 minutes.
  • Serve with yogurt on the side.