Create deep cuts with a sharp knife around the stem of the cabbage. This will allow for the cabbage leaves to fall off the core easily.

In a large pot, add water ¾ of the way and sprinkle salt and cumin. Bring water to a boil.

Gently place the cabbage head into the water and use a large fork to keep hold of the cabbage as it is placed under the water. The leaves will start to fall off within minutes. Grab them gently with a tong and place them in a large platter next to you.

For the filling, mix together all its ingredients well.

Next, prep your work station. You will need a cutting board and sharp knife along with the tray of cabbage leaves, the bowl of filling, and a clean tray for the stuffed cabbage rolls.

First, place the cabbage leaf onto the cutting board and cut alongside the white stem in the center to form two leaves. Don't throw out the center but rather save to make my cabbage soup and line the bottom of the pot with.

Add 1-1 ½ tbsp of filling onto one side of each leaf depending on the size of the leaf.

Roll it tightly and repeat.

Set aside on the clean platter and repeat this step until all the leaves are stuffed.

Saute an entire garlic head in 2 tbsp of olive oil in the bottom of the pot that will be used to stack the leaves in.

Once the garlic is fragrant and lightly browned, sprinkle salt & pepper. Add the extra pieces of the cabbage that was trimmed or leftover cabbage leaves too. Mix together and cook for a few minutes. Shut off the heat and let the pot cool a bit for layering the stuffed cabbage.

Begin stacking the cabbage rolls tightly next to one another in the pot on top of the sauteed garlic and lefotver cabbage.

Mix together the tomato paste, chilli paste, boiling water, cumin, boullion cube, olive oil, and salt for the cooking liquid.

Pour the liquid on top of the stuffed cabbage leaves until they are just covered completely plus an extra inch.

Place a plate on top fitting to the pot. Bring to a boil then cover the pot and simmer for 2.5 hours until the cabbage is super tender. Serve alongside yogurt & lemon wedges. Enjoy!