Stuffed Cabbages ( Malfouf ) with rice and meat

Malfouf

2 big heads of cabbage makes 20-30 pieces
2 cups of rice
1 pound minced lamb or beef
4 tbsp corn oil for the filling
4 tbsp corn oil add when cooking
3 sliced tomatoes
1/4 cup lemon juice add when cooking
1 head of crushed garlic
1/2 tsp salt another 1/2 tsp add when cooking
1/3 tsp black pepper another 1/4 add when cooking
1/3 tsp cinnamon
1/2 tsp sweet allspice
1 tsp cumin
1 cube of chicken stock

Directions
Bring a big pot half full of water, add the cumin and let it boil, separate the cabbage leaves and boil for 5 mins, then remove into a big tray to cool. remove the hard part of each leaf.

The Filling
Rinse the rice with water, add the minced meat, oil, salt, pepper, cinnamon, sweet allspice and  mix very well. Put the rice in the middle along the length of each leaf, and wrap as if you are making spring rolls.

Bring a pot size (10) inches, put the sliced tomatoes at the bottom then stack the wrapped cabbages on top of the tomatoes, add the crushed garlic, oil, 1/2 tsp salt, 1/4 tsp pepper, lemon juice and one cube of chicken stock . Add hot water till it covers the cabbages, cover it with a plate before you cover the pot with the lid. Cook for 15 mins on a high temperature then another 30 mins on low temperature. You can test one piece to see if it is done.

Serve on a flat pan and garnish it with lemon. You can add more lemon juice to suit individual taste.

Sahtain