Pomegranate and Cinnamon Lebanese-Style Stuffed Cabbage Rolls

Method

1. Stir pomegranate molasses and cinnamon into the tomato sauce before simmering the rolls.
2. Blanch cabbage leaves in boiling water for 2 minutes, then drain and set aside.
3. In a bowl, mix ground beef, rice, onion, cumin, cinnamon, salt, and pepper.
4. Place a spoonful of mixture in the center of each cabbage leaf, roll tightly, and secure with toothpicks.
5. In a pot, add tomato sauce, arrange rolls, cover, and simmer 40-50 minutes until tender.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.