Stuffed Cabbage Rolls

Ingredients

• 3 kg cabbage heads
• 1 kg short-grain rice
• 500 g ground meat
• 3 large heads garlic
• 2 tbsp safflower
• 6 cloves garlic for the stuffing
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp cumin
• 1 tsp mahlab
• three-quarters cup vegetable oil
• 1 1/2 cups lemon juice
• 1 tbsp dried mint
• for soaking and boiling the cabbage leaves water
• to place over the cabbage inside the pot plate

Instructions

1. Place the rice in a mixing bowl, then add the ground meat, crushed garlic, salt, black pepper, cumin, mahlab, safflower, vegetable oil, lemon juice, and dried mint.
2. Lightly knead the stuffing in the mixing bowl until combined, then set it aside.
3. Separate the cabbage leaves in a pot of hot water over the heat until the leaves soften and are easy to roll.
4. Drain the cabbage leaves in a colander, then leave them until they cool slightly.
5. Trim the rib of each cabbage leaf on the kitchen work surface as needed, so the leaf is suitable for rolling.
6. Place a cabbage leaf on the work surface, then fill and roll it in the direction of the veins, as mentioned by the chef.
7. Repeat the rolling process on the work surface until all the stuffing and leaves are used.
8. Place the ground meat in the bottom of the pot, then sprinkle it with salt and black pepper.
9. Place the garlic cloves, cut in half, in the bottom of the pot over the meat.
10. Arrange the rolled cabbage over the meat and garlic in the pot.
11. Add hot water to the pot, then place a plate over the cabbage inside the pot to prevent it from moving.
12. Add salt to the pot and leave it over the heat until it dissolves and the seasoning is adjusted.
13. Leave the pot over the heat until the cabbage is cooked, for about 1 hour.
14. Add the lemon juice to the pot at the final stage, when it is nearly done.
15. Add the dried mint to the pot at the final stage, then leave it to boil briefly.
16. Drain the water from the pot, then invert the cabbage onto a serving platter.