In a deep bowl, place the rice, parsley, tomatoes, onions, mint flakes 7 spices, chilli, salt, olive oil mixing all the filling ingredients until all has combined. Set aside

In a suitable saucepan with salted water, bring the cabbage to a boil, rotating occasionally

Remove cabbage from boiling water, then strain. Allow to cool

Separate the ribs from the leaves and arrange in the bottom of the pot for cooking

Sort out the cabbage leaves based on size as desired

On a smooth surface, or table begin to lay the cabbage leaf. Stuff with a appropriate amount of filling, then fold from one end, or two ends and roll

Stuff the rest of the cabbage the same way until all quantity has been used

Stack the rolled cabbage over the cabbage ribs, previously arranged in the bottom of the pot

Add pomegranate molasses, lemon juice and submerge with water

Place a heavy dish on the pot surface, so as the the cabbage leaves don’t move or over bloom during cooking

When boiling, leave the pot on low heat, for approximately 1.5 hour hours or until the rice has cooked inside the stuffing

Remove from heat, strain any extra liquids. Transfer stuffed cabbage rolls onto your choice of serving dish.

Serve hot or cold as desired, next to salad and yougurt

By: Bilal Attar