Makmoura (Rice with Cabbage)

This meal is very special to me. It reminds me of my childhood as my grandmother prepared it often, and I always enjoy eating it with a cabbage salad. Also, once when I was pregnant with my youngest boy (my fourth child:), I had a nap in the afternoon and when I woke up craving something with cumin. It is all about cumin. When I woke up, I cooked this Makmoura and on my plate I have to add a big tablespoon of cumin to satisfy my desire. Until now, I like this meal a lot. And I am so glad to share it with you, it is very simple to prepare.


  • One medium cabbage
  • 1 medium onion, finely chopped
  • 8 to 10 cloves of garlic
  • 2 cups rice
  • 1 teaspoon salt
  • 1 tablespoon cumin
  • 1 tablespoon olive oil


  • Remove the leaves of cabbage, wash and thinly slice, remove about half for the salad
  • Heat the olive oil, fry the onion until translucent, add the garlic then the cabbage, cover the pot and let it cook for about 5 minutes
  • Add the rice, cover with 4 cups of water, season with salt and cumin. When it starts boiling lower the fire, cover and let it simmer gently until the rice is well cooked
  • Serve with cabbage salad: put the cabbage in a bowl and mix with 1 clove garlic crushed, 1 teaspoon salt, juice of one lemon and extra virgin olive oil


Vegetable Spring Rolls

If you like Spring Rolls like me, and have been looking for an alternative way to having them other than deep fried without compromising the taste….then this is the post for you!


  • 1 packet spring rolls wrapper ( about 450 grams)
  • 500 grams shredded cabbage
  • 400 grams bean sprout
  • 2 carrots shredded
  • 1 onion thinly sliced
  • 5 cloves crushed garlic
  • 2 tablespoon soy sauce
  • 1 teaspoon salt
  • dash of sweet pepper
  • 1 tablespoon vegetable oil


  • Heat the oil and fry the onion with garlic until golden, add the carrots and leave it for about 10 minutes, then add the cabbage and bean sprouts, season with salt pepper and soy sauce
  • Drain these vegetables in a colander over a bowl and leave it until completely cold, keep the liquid because we will use it to make to sauce
  • Place one spring roll wrap and put in the center 1 tablespoon of the vegetable filling ten roll it
  • These spring rolls can be eaten raw with the sauce

For the sauce:

  • Take the liquid from the drained vegetables, add 1 tablespoon sugar, 1 tablespoon corn flour, mix it well then bring to boil
  • When it starts boiling add to the sauce one clove of garlic crushed, and 1 tablespoon crushed peanuts
  • And if you like you can have them deep fried as well, with the sauce you like


Stuffed Cabbage (Mehchi Malfouf)

A small girl asked her mother, “Mum where did I come from?” Her mother answered, “I found you in a cabbage”. This little girl believed her mother until she grew up and had her own children. Surprise surprise, it wasn’t a cabbage that brought them! That little girl was me, and as a mother, I was asked her the same question by my children and passed down this old wives’ tale just for laughs.

Every time I prepare any dish with cabbage, I remember this story and say to myself: poor delicious cabbage! how people have mistreated you. Its such a versatile vegetable that can be eaten raw, boiled, steamed, stuffed or in a salad. However, I have yet to find any kids in inside!

Stuffed cabbage is a popular dish among Arab countries, with small differences in preparation. As per usual, I’ll be showing you how to make it like my mother taught me, a la Libanaise.


  • 1.5 kilo cabbage
  • 200 gs minced meat
  • 3 cloves of garlic
  • about 15 clove of garlic peeled
  • 2 cups of rice
  • salt, 7 spices
  • lemon juice
  • dried mint
  • some corn oil


  • Separate the cabbage, leaf by leaf
  • Put it in a casserole of boiling salted water and cook for about 7 minutes, then strain it
  • In a small saucepan, fry the minced meat in some oil
  • Crush the garlic cloves, add to the meat while cooking and season with salt and 7 spices. Turn off the fire after a few minutes, before the meat is well cooked
  • Wash the rice and mix it with the meat. This is now your stuffing for the cabbage
  • Take one leaf of cabbage, open it carefully, place 1 teaspoon of the stuffing in the center and roll it. Repeat this with the rest of the leaves until you finish your stuffing
  • Put some corn oil in a pot and pile the stuffed cabbage inside delicately with the garlic cloves in between rows
  • On the top, place a plate upside down to keep them together while cooking
  • Fill the pot with water until the cabbage is all covered, and not more
  • Cook it on a low heat for about 25 minutes or until you find that rice is tender
  • Add lemon juice for flavor
  • Sprinkle with dried mint