Lebanese Stuffed Cabbage Rolls with Beef

Remove cabbage core with a paring knife; discard core and outer leaves. Place the trimmed cabbage in a large pot and fill with water. Bring the water to a simmer and cook, turning occasionally, until the leaves are pliable, 5 to 10 minutes. Remove the cabbage from the water. Separate the leaves, being careful not to tear them.

Meanwhile, place beef, rice, 3 tablespoons tomato sauce, 1 1/2 teaspoons salt, cinnamon and pepper in a medium bowl; mix with your hands until just combined.

Cut the larger cabbage leaves in half along the rib, then cut out the rib completely; reserve the ribs and leaves separately. The cut leaves should be about 4 inches by 6 inches. Leave smaller leaves whole.

Place a generous tablespoon of the meat mixture along the edge of a cabbage leaf (where the rib was). Roll up the leaf tightly, folding in the sides as you roll. Repeat with the remaining leaves and meat mixture.

Place half of the reserved cabbage ribs in one layer in the bottom of a large pot. Arrange half of the cabbage rolls on top of the ribs, forming a fairly tight layer. Drizzle with 1/3 of the remaining tomato sauce and sprinkle with 1/3 of the garlic, 1/3 of the mint and 1/2 teaspoon salt. Arrange the remaining ribs on top of the first layer. Drizzle with 1/2 of the remaining sauce and sprinkle with 1/2 each of the remaining garlic and mint and the remaining 1/2 teaspoon salt.

Add water to a large measuring cup; stir in the remaining tomato sauce, garlic and mint. Pour the mixture over the rolls. Place a plate on top of the rolls. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook until an instant-read thermometer inserted in the center of a roll registers 160°F. Remove the plate and drizzle lemon juice over the rolls.