Boil the cabbage heads in salted hot water for 4 minutes. Remove and cut the leaves.

Prepare the filling: Rinse the rice, then add the ground meat, spices, olive oil, tomato paste, and garlic. Mix everything together. Start rolling the cabbage leaves with the filling.

Arrange the stuffed cabbage rolls in a pot. Add boiling water and place over heat. Once it starts boiling, add the dried mint, crushed garlic, and pomegranate molasses. Let cook until done.