Malfouf (Lebanese Stuffed Cabbage Rolls)

Bring water to a boil in a large pot, cut out the core of the cabbage, and submerge the head in the water for 5–7 minutes. As the leaves soften, remove them, let them cool, and trim or thin out the thick center ribs; set aside the small leaves and trimmings for the bottom of the pot.

Rinse the rice until the water runs clear and drain well. Combine it with the ground beef, olive oil, salt, black pepper, cinnamon, cumin, Lebanese seven-spice blend, and dried mint. Do not sauté the filling: the rice should cook inside the rolls.

Lay a leaf vein-side up, place about 1 tablespoon of filling along the bottom edge, fold in the sides, and roll into a tight roll without overstuffing, as the rice will expand. Repeat with all the leaves and filling.

Line the bottom of a wide pot with the cabbage trimmings and some of the tomato slices, and sprinkle with a little garlic. Arrange the rolls tightly, seam-side down, alternating the direction of each layer; distribute the remaining tomatoes and garlic between the layers.

Cover the rolls with an inverted heatproof plate, pour in enough water to almost completely cover them, cover the pot with a lid, and bring to a boil over medium heat.

Cook for 30 minutes over medium heat, then reduce the heat to low and pour in the lemon juice. Simmer for another 45 minutes, until the leaves are very tender and most of the liquid has been absorbed.

Remove the pot from the heat and let the malfouf rest, covered, for 30 minutes so the rolls settle and soak up the lemon-garlic broth.

Serve warm, transferring the rolls to a large platter and drizzling with a little of the broth from the bottom of the pot.