Cinnamon and Clove Afghan Stuffed Cabbage Rolls

Method

1. Mix in ground cinnamon and cloves during preparation before cooking.
2. Blanch cabbage leaves in boiling water for 2 minutes. Drain and set aside.
3. In a pan, sauté onion and garlic until fragrant.
4. Add rice, lentils, cumin, turmeric, salt, and pepper, and stir to combine.
5. Pour in water, cover, and cook until the rice is tender, about 15-20 minutes.
6. Place 2 tbsp of the filling in each cabbage leaf, roll tightly, and secure with a toothpick.