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You need cabbage approximately 2 kg.
You need to prepare Egyptian rice - washed and strained.
Prepare large tomatoes - diced.
You need to prepare onion - diced.
You need parsley - chopped.
You need to prepare mint flakes.
Use 7 spices.
You need to prepare chilli powder.
You need to prepare salt.
You need to prepare olive oil.
Use pomegranate molasses.
Provide lemon juice.

Let simmer several minutes and one by one remove leaves. Pile them on top of each other so that the steam will continue to soften In a medium frypan, place olive oil and the chopped onions. Saute on medium low until the onions have softened quite a bit. Cover the stuffed cabbage rolls with the remaining tomato sauce and place the filled baking dish on a sheet pan.

In a deep bowl, place the rice, parsley, tomatoes, onions, mint flakes 7 spices, chilli, salt, olive oil mixing all the filling ingredients until all has combined. Set aside.
In a suitable saucepan with salted water, bring the cabbage to a boil, rotating occasionally.
Remove cabbage from boiling water, then strain. Allow to cool.
Separate the ribs from the leaves and arrange in the bottom of the pot for cooking.
Sort out the cabbage leaves based on size as desired.
On a smooth surface, or table begin to lay the cabbage leaf. Stuff with a appropriate amount of filling, then fold from one end, or two ends and roll.
Stuff the rest of the cabbage the same way until all quantity has been used.
Stack the rolled cabbage over the cabbage ribs, previously arranged in the bottom of the pot.
Add pomegranate molasses, lemon juice and submerge with water.
Place a heavy dish on the pot surface, so as the the cabbage leaves don’t move or over bloom during cooking.
When boiling, leave the pot on low heat, for approximately 1.5 hour hours or until the rice has cooked inside the stuffing.
Remove from heat, strain any extra liquids. Transfer stuffed cabbage rolls onto your choice of serving dish..
Serve hot or cold as desired, next to salad and yougurt.
By: Bilal Attar.

Fold in edges of leaf; roll up. Baked in the oven, with sauce on them and covered for one hour. The stuffed cabbage leaves gently bake in a simple tomato sauce. Like fish sauce, pomegranate molasses is one of those ingredients that you use sparingly in cooking, but can only seem to buy in huge bottles. Fill a large bowl with oregano leaves, toss in some tomato, molasses and sumac, drizzle with lemon and olive oil and you've got a salad that'll actually get eaten.

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