Egyptian Stuffed Cabbage Leaves (Mahshi Koronb)

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1. 1Step 1: Bring a large pot of salted water to a boil. Season the water with cumin. Core the cabbage and carefully peel off the leaves one by one. Blanch the leaves in the boiling water for about 2-3 minutes or until they are soft and pliable. Remove them from the water and set aside in a single layer over a large surface to cool.
2. 2Step 2: In a cooking pan, sweat the chopped onions for 1-2 minutes, add the garlic and stir until fragrant. Add the tomato juice, then the tomato paste and spices. Lower the heat and let the sauce simmer for 7-10 minutes. Turn off the heat and let this mix cool completely, then toss in the rice and the aromatic herbs.
3. 3Step 3: In a bowl or a pourable container, combine the vegetable broth, tomato paste or passata, lemon juice, salt and pepper.
4. 4Step 4: Take one cabbage leaf and place a spoonful of the rice stuffing near the base of the leaf. Roll the leaf over the filling without tucking in the sides. Repeat with the remaining cabbage leaves and filling.
5. 5Step 5: Arrange the layers of sliced onion, tomatoes, and garlic and one layer of cabbage leaves in a deep heavy pot. On top, arrange tight and snug rows of stuffed cabbage, seam side down, packing them tightly together to prevent them from unraveling during cooking. Drizzle some olive oil over the stuffed cabbage rolls to keep their color from oxidization. Slowly pour the broth on top, until it covers the layer before last of the rolled cabbage. The last layer should not be submerged in the broth. Lay a heavy heat-resistant dish on top of the rolled cabbage to keep the cabbage rolls from unraveling. Whenever the liquid runs low, add 1/4 cup of broth at a time.
6. 6Step 6: Cover the pot and bring it to a boil over medium-high heat. Once it comes to a boil, reduce the heat to low and let it simmer gently for about 45 minutes to 1 hour, or until the cabbage rolls are cooked through and the rice is tender.
7. 7Step 7: Once cooked, invert the pan of stuffed cabbage rolls over a large serving round plate. Serve the Mahshi Koronb hot, garnished with some freshly chopped cilantro and dill, wedges of lemon or lime, if desired.