Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul)

6 reviews, 4.5 star(s). 100% would make again

Ready in 45 minutes

Syrian meatless cabbage rolls. Tangy, spicy, and very filling.


1 medium cabbage
2 1/2 cup chickpeas; cooked
1 cup coarse burghul; - (Bulgar wheat)
2 medium onions; - finely chopped
4 tablespoons Tomato paste
2 tablespoons cilantro; - finely chopped
2 tablespoons Butter
2 tablespoons mint leaves; - finely chopped
1/2 teaspoon Allspice
1/2 teaspoon Cumin
1/8 teaspoon cayenne; as required
1/2 teaspoon Salt; to taste
1/2 teaspoon Black pepper; - to taste
8 cloves garlic; - thin sliced
2 cups Tomato juice

Original recipe makes 12



Place burghul in a bowl and cover with boiling or hot water and allow to sit for about 20 minutes until the liquid is absorbed and the burghul is partially cooked.

Place cabbage in a pot of boiling water and cook for a few minutes to soften leaves. Remove from water and, with a knife, loosen leaves from the base. If the leaves are still not soft, boil again for a few minutes. When all leaves are cut free, trim the bottom portion of the thick rib from each leave (e.g. about 2 inches in), leaving a large circle that will be used to wrap the filling. Note - if leaves are very large, they may be cut in half before use.

To make filling, place all remaining ingredients, except garlic and tomato juice, in a bowl and thoroughly mix. Place some filling on the wide end of a cabbage leaf and roll, tucking in the ends in the process. Continue until all leaves are finished.

Cover bottom of saucepan with saved cabbage ribs and any extra leaves. Arrange rolls side by side. Sprinkle a little extra salt and add the garlic cloves to the pan. Pour the tomato juice over cabbage rolls. Add a little extra water if needed so that the liquid comes up at least half way up the pan. (Opt. - you may place an inverted plate on top of the cabbage rolls to weight them in the pan. Alternatively, use a tight fitting lid.)

Bring to a boil; then cover and cook tomato juice and enough water to cover plate. Bring to a boil; then cover and cook over medium heat for 50 minutes or until burghul is well done. Serve hot or cold with a little of the tomato sauce from the pan.

Makes about 10 - 12 cabbage rolls; number will vary based on size of leaves and amount of filling used.

Adapted From: Classic Vegetarian Cooking from the Middle East & North Africa

by Habeeb Salloum

Each (1 roll, app 1 cup) serving contains an estimated:

Cals: 158, FatCals: 32, TotFat: 4g

SatFat: 1g, PolyFat: 1g, MonoFat: 2g

Chol: 5mg, Na: 307mg, K: 420mg

TotCarbs: 28g, Fiber: 6g, Sugars: 5g

NetCarbs: 22g, Prot: 6g


These are very diet friendly and delicious. We served them with homemade pita bread.

Alert editor   
Calories Per Serving: 239 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul)

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Amazing flavors and so easy to make. Don't skip this one.
admrink 9m ago

Oh my gosh! They were so amazing. Delicious spices. You would never miss the meat.
jdriemeyer 1y ago

Amazing! My in-laws are Vegan so we made these rolls as the main course for Christmas dinner. They were a hit. Who said vegan food has to be boring? Love, love, love!
BuswellFamily 1y ago

sounds wonderful; I had been thinking of using burghul instead of rice for stuffed (qoosa) squash. You may have convinced me!
sulshe1 5y ago

I ended up with some filling and the core of the cabbage left over, which I chopped up and made a soup out of the remaining ingredients.
cms_ 6y ago

Be sure to use a non-dairy "butter" or alternative (e.g. vegetable oil) if making as a vegan dish.
KaryAnca 7y ago

I'm no vegetarian but this ethnic dish made with chickpeas and bulgar wheat is superb! A wonderful combination of ingredients and spices results in sumptuous dish loaded with flavor. I did add a couple extra tablespoons of butter to the sauce.
sgrishka 9y ago

These take a little bit to make but are worth the time and effort.
promfh 10y ago

These are very diet friendly and delicious. We served them with homemade pita bread. [I posted this recipe.]
promfh 10y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free