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Start by cutting the cabbage into quarters, then each quarter in half to make chunky wedges. Keep some core attached so they hold together.
Heat a large ovenproof pan on medium-high. Add half of the olive oil and then the cabbage wedges, cut-side down, until seared and golden. Turn to sear the other cut side too.
Remove the cabbage from the pan and set aside.
In the same pan add the remaining oil and onions. Cook the onions on medium-low heat for about 20 minutes until soft and deeply golden.
Add garlic, baharat, salt and mint. Cook for about a minute.
Add tomato paste and cook for about 2 minutes to let it darken slightly.
Stir in tomatoes, pomegranate molasses and stock.
Arrange cabbage wedges back into the sauce.
Bake, covered, in a preheated oven at 200°C for 10–15 minutes until the cabbage starts softening. Remove from oven. (Test by inserting a knife or skewer into the thickest part. It should go in easily as with a cooked potato.)
Scatter with mozzarella and parmesan and sprinkle pine nuts and breadcrumbs over the top.
Pop back in the oven, uncovered, for a further 15-20 minutes until bubbling and golden at the edges.
Finish with chopped parsley, a squeeze of lemon and drizzle of pomegranate molasses.