Boil the cabbage in water with a pinch of cumin, then cut into squares.

Sauté the onion in ghee and oil, then add the tomatoes and bring to a boil. Turn off the heat and add the herbs and remaining ingredients.

Place sliced onion, tomato, and bell pepper at the bottom of the pot. Stuff the cabbage leaves with the filling and arrange them in the pot.

Pour hot broth over the stuffed cabbage until it reaches one-third of the pot. Cook on low heat until the liquid is absorbed and the cabbage is tender.