Cabbage Rolls with Pomegranate Molasses

Ingredients

• A cabbage with leaves suitable for stuffing
• Lamb with bones
• Seasonings, as desired
• الحشوة:
• Ground lamb, medium-fat
• Short-grain rice or Egyptian rice (1 cup for every 200 g of minced meat)
• Salt
• Black pepper
• Cumin
• Hot melted ghee
• ملاحظة: Beef can be used instead of lamb, if desired
• الصلصة:
• Crushed garlic
• Dried mint
• A pinch of cumin
• Pomegranate molasses
• To make shanklish the Sana way, here is the link to Shanklish Cheese
• Also from Sana, here is Loubia with Oil

Method

1. Wash the rice and drain it well, then add the minced meat, salt, black pepper, and ground cumin. Mix well, then add the hot ghee and mix again thoroughly.
2. Set the filling aside for 15 minutes before using.
   Timers: 15 min
3. Meanwhile, boil the cabbage leaves until tender, then transfer them from the boiling pot to cold water and drain well.
4. Cut the large leaves into smaller ones, or as desired.
5. Fill the leaves with the prepared filling and roll them like cylinders, closing the sides. You may leave the sides open, as long as the filling is not close to the edges.
6. Earlier, place the bone-in meat pieces, or even just lamb bones, in a pot and boil them with the seasonings after skimming off the foam in the first stage. Boil for about an hour.
7. Arrange these pre-boiled pieces at the bottom of the pot in which you will cook the cabbage rolls, then layer the rolls on top. Mix the crushed garlic, dried mint, pomegranate molasses, and a pinch of cumin, then add them over the rolls.
8. Cover the cabbage rolls with the broth from boiling the meat or bones.
9. Cook the cabbage rolls over medium heat for about half an hour, then reduce the heat, cover the pot, and leave them for about an hour until the cabbage is fully cooked and the broth thickens slightly.