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1
Wash and drain rice
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2
Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside.
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3
Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot.
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4
Boil the leaves a few at a time in boiling salted water until they are soft enough to roll.
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5
Prepare stuffing of meat, rice, salt, pepper and the above spices
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6
Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls.
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7
Press together firmly. Place layer of the saved stems
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8
Place the whole garlic heads in between the rolled Malfouf.
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9
Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on top. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter
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10
You may serve this dish hot or at room temperature, depends on your personal taste.
