Step 1

Carefully separate the cabbage leaves trying not to rip them. Then in batches, add them to a pot of boiling water

Step 2

Simmer for around five minutes until soft and set aside.

Step 3

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

Step 4

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

Step 5

On a large plate, flatten out a cabbage leaf

Step 6

Take around 2 tablespoons of the stuffing and arrange in a cigar shape near the bottom of the cabbage leaf and simply roll up (see video)

Step 7

Peel a whole bulb of garlic and roughly slice. Scatter the garlic between the layers of cabbage rolls

Step 8

Prepare the brine by mixing 2 cups of water with 2 tsps of salt, and the juice of a whole lemon

Step 9

When you have finished rolling the cabbage leaves, place a heatproof plate on top and pour over the brine water

Step 10

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.

Step 11

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

Step 12

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