Prepare the cabbage: First, remove the center core of the cabbage. Place the cabbage in a ziplock bag and freeze it for 1 to 2 days. When you’re ready to use it, take the cabbage out of the freezer and place it in a bowl. Cover it with hot water. As the cabbage softens, the leaves will start coming off one by one. Place them in a strainer. Alternatively, you can use the traditional method—remove the core and place the cabbage in a large pot with hot water, and as it boils, carefully remove the leaves one by one.
Prepare the rice: Wash the rice thoroughly, then soak it in water for about 10 minutes to soften it.
Chop your vegetables: Cut the onion and tomatoes, then chop the parsley into small pieces.
Make the filling: In a large bowl, mix all the ingredients for the filling, including the rice, onions, tomatoes, parsley, garlic, mint, spices, olive oil, and other seasonings.
Prepare the pot: Line the bottom of your pot with parchment paper to prevent the cabbage from sticking while it cooks.
Layer the cabbage and filling: Start layering by placing cabbage leaves at the bottom of the pot. Add a layer of the filling on top, then continue alternating layers of cabbage and filling. Repeat this until you have 4 to 5 layers.
Prepare the liquid sauce: Mix together the hot water, lemon juice, tomato paste, olive oil, and salt. Pour the liquid over the layered cabbage and filling. Add something heavy, like a baking dish or a small metal tray, on top to keep everything compact.
Cook the cabbage: Once you notice the liquid bubbling, cover the pot and reduce the heat to the lowest setting. Let it cook for about 1 hour.
Finish cooking: After an hour, remove the lid and carefully flip the cabbage layers onto a serving dish.
Serve: Slice the cabbage cake, then serve it with a side of yogurt and warm pita bread for a delicious and comforting meal!