Carve and pit out the large stem from the bottom of the cabbage as in the photo above. This will help the leaves separate easier.
","image":"","section":"Preparing the Cabbage Leaves"},{"text":"To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for 5-10 minutes while carefully turning it over to ensure exposure to all of its sides. Turn down the heat.
","image":"","section":"Preparing the Cabbage Leaves"},{"text":"As the leaves loosen, pin down the cabbage inside the pot with one fork, and with another fork slowly peel away the leaves one after the other while placing them in a colander to drain. Be super careful with the hot water. Repeat until all leaves are separated.
","image":"","section":"Preparing the Cabbage Leaves"},{"text":"Once you've separated all leaves, try to roll one or two of them to see if they are soft enough. If not, or if they tear, put them back in the boiling water pot and cook them for another 5-7 minutes.
","image":"","section":"Preparing the Cabbage Leaves"},{"text":"In a bowl, mix the ground beef with the raw rice, 7-spices and salt.
","image":"","section":"Stuffing and Rolling the Cabbage Leaves"},{"text":"Lay cabbage leaf flat on a cutting board, cut out the bottom stem if it's too thick. Spread 1 to 2 tablespoons of meat stuffing along one edge of the leaf. Gently but tightly roll over the meat all the way.
","image":"","section":"Stuffing and Rolling the Cabbage Leaves"},{"text":"Line up the rolled leaves carefully in a wide/deep cooking pot while compacting them tightly side by side.
","image":"","section":"Stuffing and Rolling the Cabbage Leaves"},{"text":"Once you've completed one layer of rolls in the pot, garnish with a bit of chopped garlic then on to packing the second layer on top.
","image":"","section":"Stuffing and Rolling the Cabbage Leaves"},{"text":"Repeat the process until all rolls are tightly packed in the cooking pot into perhaps 3 or 4 layers.
","image":"","section":"Stuffing and Rolling the Cabbage Leaves"},{"text":"In a frying pan, sauté 10-15 cloves of freshly minced or crushed garlic (one head) with some olive oil and a squeeze of lemon juice until they start to turn light brown. Add the entire frying pan content on top of the cooking pot.
","image":"","section":"Cooking the Cabbage Rolls"},{"text":"Squeeze 4 lemons, mix them with 4 cups of water, and 1/2 to 1 teaspoon of salt (to taste), then add them to the cooking pot. The sauce should cover the rolls and if not, add more water until it does.
","image":"","section":"Cooking the Cabbage Rolls"},{"text":"Carefully tilt the cooking pot sideways a few times to ensure the sauce seeps through between the rolls and that the fried garlic juice mixes well with the sauce.
","image":"","section":"Cooking the Cabbage Rolls"},{"text":"Place a heavy ceramic plate on top of the rolls to keep them tight. Cover the pot, place on high heat until it reaches a boil.
","image":"","section":"Cooking the Cabbage Rolls"},{"text":"Turn heat down to simmer, and let slowly cook for 1 to 1.5 hours or until the cabbage is fully cooked, softened, and is no longer crunchy . Make sure you don't let the pot dry of sauce or the rolls will burn. If the sauce level gets too low, add a bit more water mixed with lemon juice and salt.
","image":"","section":"Cooking the Cabbage Rolls"},{"text":"Serve hot with an optional side of plain Greek yogurt and an optional squeeze of lemon juice.
","image":"","section":"Cooking the Cabbage Rolls"}],"notes":"