• Soak rice in room temperature water (for at least 15 minutes)
  2 cups Basmati rice

Preparing Cabbage

• Cut the outer leaves and roughly chop up. Set aside in a bowl.

  Cut the cabbage about ¾ down from the top (not lengthways - see pic in the above article or video).

  Cut away the larger stalks from the loose leaves and stack leaves on top of each other. Chop up the cut stalks and add them to the stalk bowl in step 1.
  1 Cabbage
• In a large pot, bring water to a boil and place cabbage leaves in. Boil them until tender and just malleable. Carefully place leaves in a colander to remove excess water and allow them to cool down.
  Water

Preparing hashweh (rice filling)

• In a large mixing bowl, add drained rice, fresh mint, fresh parsley, tomatoes, onion, olive oil, 7 spice, cumin, black pepper, garlic, salt, dried mint. Mix all together and set aside.
  2 cups Basmati rice, 1 tablespoon Fresh mint, ½ small Brown onion, 1½ teaspoon Salt, 3 tablespoon Parsley, 1 teaspoon Lebanese 7 spice, ½ teaspoon Cumin, ½ teaspoon Black pepper, 1 teaspoon Dried mint, 2 tablespoon Olive oil, ½ head Garlic, 1 med Tomato

Preparing Cabbage Base

• In a large pot, heat up olive oil and dairy-free butter over high heat and add onion. Fry until golden, then add cabbage stalks, pomegranate molasses, and 2 cups of water.

  Bring to the boil and then reduce heat to low, allow to simmer for about 15 minutes.
  1 medium Brown onion, 2 tablespoon Olive oil, 1 tablespoon dairy free butter, 1 tablespoon Pomegranate molasses, 2 cups Water

Preparing Cabbage Rolls

• Lay each cabbage leaf flat and add a spoonful amount of rice filling parallel to an edge of the leaf leaving a once centimetre gap (this will become the flap).

  Fold the flap of the cabbage leaf over the rice and then fold the outer short edges of the cabbage leaf to create the base parcel. Now roll the entire leaf into a roll. Set each roll aside.

  Repeat until all cabbage leaves are used.

Cooking Cabbage Rolls

• Add rolled cabbage leaves into the pot on top of the cabbage base. Alternating the layer directions. Sprinkle all topping ingredients on top of the layers of cabbage rolls.  Place a heatproof plate on top and push down with your hand. The water from the cabbage base should submerge the outer edge of the plate. If not, add water.

  Bring malfouf to a boil over high heat and then reduce heat to low-med and cook for 30-45 minutes. Serve with freshly squeezed lemon juice.
  1 tablespoon Dairy free butter, ½ teaspoon Dried mint, 1 teaspoon Salt, 1 pinch Cumin, ½ head Garlic, ½ cup Water, 1 small Lemon juice