Cabbage rolls (warak malfouf)

Preparation

1. Carefully separate the cabbage leaves. Then in batches, add them to a pot of boiling water.
2. Simmer for around five minutes until soft and set aside.
3. Trim off the thick stems (you can layer the bottom of the pot with these stems), and divide the very large leaves into half so they are no bigger than your hand palm.
4. In a mixing bowl, add the ground meat, rice, seven spices, black pepper, cinnamon, 1/4 cup of olive oil, the tomato paste and salt. Mix well and set aside.
5. On a large plate, flatten out one cabbage leaf at a time.
6. Take about 2 tablespoons of mixture and spread it on each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
7. Prepare the brine by mixing 2 cups of water with 2 tsp of salt, and the lemon juice .
8. When you have finished rolling the cabbage leaves, place them in a big pan,scatter the garlic between the layers of cabbage rolls, put a plate on top and pour over the brine water.
9. Bring to boil on high heat for around 20 minutes. Taste the brine water to see if you need to adjust the lemon/salt levels.
10. Remove the plate and then reduce the heat to a medium low simmer and add a good drizzle of olive oil and pomegranate molasses, as well as the dried mint.
11. Cover with a lid and cook for another hour or so until the cabbage leaves are well done.