Carefully separate the cabbage leaves, blanching them in boiling water for about 5 minutes until soft.

In a large bowl, combine the ground meat, short grain rice, salt, seven spice, black pepper, cinnamon, olive oil, and tomato concentrate. Mix everything well.

In a pot, mix water, salt, and lemon juice to create a flavorful brine. Taste and adjust to your liking.

Take a spoonful of the filling and place it on each cabbage leaf. Roll tightly, folding in the sides.

Neatly stack the stuffed rolls in a pot, layering garlic pieces between the rolls.

Pour the brine over the rolls and bring it to a boil. Once boiling, reduce heat to simmer, adding olive oil and pomegranate molasses. Cook for about 1 hour.