Directions

1. 1

   Using a sharp paring knife, carefully remove the core from the center of the cabbage and discard it along with any damaged outer leaves. Place the trimmed cabbage in a large pot and cover with water. Bring to a simmer over medium-high heat and cook, gently turning the cabbage occasionally, until the leaves become soft and pliable, about 5 to 10 minutes. Remove the cabbage from the pot and set aside to cool. Once cool enough to handle, carefully peel away the individual leaves without tearing them; reserve any cooking water for later use if needed.

2. 2

   In a medium mixing bowl, combine the ground beef, uncooked rice, 3 tablespoons of the tomato sauce, 1½ teaspoons of salt, cinnamon, and black pepper. Mix gently with your hands until just combined, taking care not to overwork the mixture.

3. 3

   For larger cabbage leaves, cut them in half lengthwise along the central rib. Then use the paring knife to remove the thick rib from each piece completely. Keep the ribs and leaf pieces separate. Trim the leaf pieces so they are approximately 4 inches by 6 inches in size. Leave smaller leaves whole, without removing the rib.

4. 4

   Place a generous tablespoon of the meat-and-rice filling along one edge of a prepared cabbage leaf, where the rib would have been. Roll the leaf tightly around the filling, tucking in the sides as you roll to create a neat package. Repeat this process with all remaining leaves and filling until all are rolled.

5. 5

   Arrange half of the reserved cabbage ribs in a single layer on the bottom of a large pot. Lay half of the cabbage rolls seam-side down on top of the ribs in a fairly snug layer. Drizzle with one-third of the remaining tomato sauce, then sprinkle with one-third each of the minced garlic and dried mint, plus ½ teaspoon of salt. Place the remaining ribs over this layer. Drizzle with half of the remaining tomato sauce and sprinkle with half each of the remaining garlic and mint, plus the final ½ teaspoon of salt.

6. 6

   In a measuring cup, whisk together the 3 cups of water, the last of the tomato sauce, and the remaining garlic and mint. Pour this mixture evenly over the rolls. Place a heatproof plate directly on top of the rolls to keep them submerged and in place. Cover the pot and bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook covered for 50 to 60 minutes, until an instant-read thermometer inserted into the center of a roll reads 160°F (indicating the ground beef is safely cooked through). Remove the plate and pot from heat. Drizzle the fresh lemon juice over the rolls just before serving.