Cabbage leaves stuffed with meat and rice and cooked with garlic and mint
When they have cooled, trim off the thick stems (you can layer the bottom of the pot with these), and divide the very large leaves into half so they are no bigger than your hand
In a mixing bowl, add the ground meat, rice, seven spice, black pepper, cinnamon, 1/4 cup of regular olive oil, the tomato concentrate and salt. Combine well and place on the table
Prepare the brine by mixing 2 cups of water with 2 tsps of salt, and the juice of a whole lemon
Bring to the boil on high heat for around 20 minutes. Taste the brine water to see if you need to adjust the lemon/salt levels.
Remove the plate and then reduce the heat to a medium low simmer and add a good drizzle of regular olive oil and another of pomegranate molasses, as well as the dried mint
Cover with a lid and cook for another hour or so until the cabbage leaves are well done, tasting one malfouf roll before you turn the heat off