Boil 2 heads of cabbage until they get soft (about 30-40 minutes). Once done, strain then cut around the root of the cabbage. Cut cabbage in half then cut in slices vertically then horizontally to chop into cubes.
In the large pot you will be cooking in, mix the rice, ground meat, cubed onions, seven spices, sumac, minced garlic, salt, black pepper, oil and lemon. Then add the cubed cabbage and mix well.
Pour the broth mixture over, mix over high heat for a good 5 minutes. Cover then simmer for 30 minutes.
In a large bowl, mix the ingredients, set aside.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Make Ahead Tips: You can prepare the cabbage in advance and store it in the fridge. Substitutes: For best results, follow the recipe as is because it is measured perfectly. However here are some few substitutions:
You can use ground lamb instead of ground beef.
Avoid using brown rice because it takes longer time in cooking.