Stuffed Cabbage- ملفوف محشي بالرز و اللحمه المفرومه

For more on the recipe, check out http://mimicooks.com/2007/12/stuffed-cabbage-malfouf.html Ingredients: -1 Medium Cabbage -1 ½ cups ground beef or ground lamb -1 medium diced onion - 1 cup short grain rice - Garlic, you need few whole garlic cloves peeled and some minced. Optional, you may use whole head of garlic with the peel in between the layers - 2 to 3 teaspoons of the following spices: Cumin, Caraway, Coriander, Cinnamon, Salt and Black Pepper. You may all the above spices or omit whichever you do not like to use. -Cooking oil -1 cup Lemon juice -1 cup water or as needed Directions: -Wash and drain rice -Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside. -Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot. -Boil the leaves a few at a time in boiling salted water until they are soft enough to roll. -Prepare stuffing of meat, rice, salt, pepper and the above spices -Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls. -Press together firmly. Place layer of the saved stems -Place the whole garlic heads in between the rolled Malfouf. -Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on to. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter -You may serve this dish hot or at room temperature, depends on your personal taste.