How to cook
Make the cabbage wraps small, about the size of a thumb. To do this, remove the thick middle vein and cut the 2 halves of the leaves into 2 more pieces. Soak the rice in boiling water for at least 30 minutes, wash it well and drain it.
Put 2-3 finely chopped garlic cloves to fry in some oil. After 1 min, add the minced meat and fry a bit (just enough for it to change color), add 1 handful finely chopped parsley, stir and immediately add the rice.
Once stirred, remove from the heat and add salt, pepper and cinnamon. When the mixture has cooled down, stuff it into the cabbage leaves, put a layer of it on the bottom of a pot and sprinkle with some of the whole garlic cloves, then place a second row of stuffed leaves, garlic again and so on, until all the leaves are in.
Place a plate or whole cabbage leaves on top, pour in boiling salted water and boil on low heat. Once the dish is ready, remove the plate/whole cabbage leaves and sprinkle them with lemon juice.