Pre-prepare cabbage leaves:

In a large pot of boiling water, add salt, cumin and blanch cabbage leaves until tender and flexible; then cut vertically to take off the rough stem in the middle & keep aside for Makmoura base.

Prepare the filling:

Wash & straine rice, then add ground meat, cumin, mahlab, salt & mix well to combine then set aside.

Prepare the makmoura base:

Chop cabbage stems with the remaining scrap cabbage leaves; then In a suitable pot, pour oil or ghee then add chopped onions and stir until translucent then add garlic and stir, then add chopped stems and leaves & stir together, then simmer over low heat for 15 minutes.

Stuff the cabbage leaves:

Spread out cabbage leaf & begin to stuff with a suitable amount of filling; then roll up cabbage & tuck in the sides as you roll.

Make the sauce to cook the cabbage:

In an appropriate mixing bowl add the pomegranate molasses, salt, mint flakes & crushed garlic & mix to combine then add the mixture to the pot then add enough boiled water to cover the cabbage leaves.

Add a plate on top of the cabbage to weight down & prevent cabbage from moving while cooking, then bring the pot back to a boil then cover and simmer over low heat for 1 hour until fully cooked.

Finaly transfer stuffed cabbage to a serving dish of your choice & serve hot.

Made by:Bara'a Chougari