Malfouf Mahshi (Lebanese Stuffed Cabbage Rolls)

Cut around the core of the cabbage to loosen the leaves. Lower the cabbage into a pot of boiling salted water, either in batches or as a whole head, for 5–10 minutes, removing the softened leaves with tongs as they're ready. Cool the leaves and trim away the thick center vein from each; cut large leaves in half.

Rinse the rice until the water runs clear, then drain well. Combine it with the ground beef, 1 tsp salt, black pepper, allspice, and cinnamon; do not precook the rice.

Place 1–2 tbsp of filling on each leaf in a narrow, elongated strip. Roll each one up snugly, but not too tightly, since the rice will expand as it cooks.

Line the bottom of a heavy-bottomed pot with a few trimmed cabbage leaves. Arrange the rolls in tight rows, seam-side down, scattering half the peeled garlic cloves and a sprinkle of dried mint between the layers.

Mix together the water, lemon juice, olive oil, and remaining salt. Pour this mixture into the pot so the liquid nearly covers the rolls, then set a heatproof plate on top to keep them from unrolling.

Bring to a boil over medium-high heat, about 10 minutes, then cover the pot and simmer over low heat for 75–90 minutes, until the cabbage, rice, and meat are completely tender. Adjust the broth's tartness and saltiness with lemon juice or salt as needed.

Turn off the heat and let the malfouf rest under the plate for 10 minutes. Carefully drain off any excess liquid, transfer the rolls to a serving platter, and serve hot with the remaining broth.