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Core cabbage, then parboil the cabbage, removing the leaves to a bowl to drain as they become limp enough to roll.
Slice the hard, inflexible part of the rib off in a v-shaped cut to allow for easier rolling.
Mix the rice, meat, spices, and salt and pepper. This is your heshwi or stuffing.
Place 1 ½ tablespoonfuls on a leaf (more or less depending on the leaf size) on each leaf. Spread the mixture along the length of the leaf (where the rib is) and roll starting at the core end.
Place a layer of leftover cabbage bits on the bottom of a medium-sized pot.
Bruise your cloves of garlic.
Place the rolls into the pot, squeezing them slightly to make them tight and remove empty space.
Stack the rolls crosswise as you go, adding garlic, tomatoes and tomato paste between layers. Reserve a couple of cloves of garlic.
Add allspice, cinnamon, and pepper.
Cover the rolls with water and add salt. Use a small plate to weigh down the rolls.
Cook covered for 15-20 minutes.
Crush the remaining garlic with the mint, lemon juice, and some salt. Add to the pot and simmer for an additional 25 minutes. It’s done when the rice is cooked.
Serve with fresh lemon garnish to squeeze over rolls.