Step 1

Preheat the oven to 350 degrees. Remove any tough outer leaves from the cabbage. Use a paring knife to cut around the core on the bottom of the cabbage. Pull out the core and discard. Put the cabbage in a large bowl with a cup of water in the bottom. Cook the cabbage in the microwave on high power for 10-20 minutes, depending on your cabbage size. You should be able to easily pierce it with a knife when ready. Let cool for at least 5 minutes or until cool enough to handle.

Step 2

Put the rice in a small pot. Cover with water and simmer over low heat until al dente, about 8 minutes. Drain off any excess water.

Step 3

Meanwhile, make the filling. In a bowl, combine the ground beef with the raisins, egg, paprika, cinnamon, minced garlic, half of the salt, pepper, and nutmeg. Add the rice when it’s ready. Stir with a wooden spoon to combine.

Step 4

In another bowl, combine the crushed tomatoes, pomegranate molasses, and the remaining teaspoon of salt. Pour half of this into the bottom of a baking dish along with the two whole cloves of garlic.

Step 5

Carefully remove the leaves from the cabbage. Scoop a heaping tablespoon of filling onto the middle of each leaf. Fold in the sides, then the top and bottom. Place each in a single layer, seam side down, in the baking dish.

Step 6

When all of the cabbage leaves are stuffed, spoon over half of the remaining sauce. Bake for 30 minutes. Turn on the broiler and place the dish underneath to brown for about 5 minutes.

Step 7

Serve hot with the remaining sauce.