Lebanese Cabbage Rolls

Step 1 -In a large pot of boiling water, cook the cabbage leaves, in batches, in the boiling water until they are crisp-tender, about 3-5 minutes.

Step 2 -Drain the cabbage leaves and let them cool slightly.

Step 3 -Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.

Step 4 -In a large bowl, combine the chickpeas, the onion, the rice, the parsley, the butter, the oil, the tomato paste, the seven-spice blend, the allspice, and the pepper and mix to combine.

Step 5 -Add the beef to the rice mixture and mix it together lightly, but thoroughly.

Step 6 -Place about 1/4 cup of the beef mixture onto each cabbage leaf, pull together the cut edges of the leaf to overlap, and fold the edges over the filling. Fold in the sides of the leaf and roll the leaf up.

Step 7 -Place the rolls, seam-side down, into a Dutch oven.

Step 8 -Add the water, the lemon juice, and the garlic to the Dutch oven and bring to a boil.

Step 9 -Reduce the heat and simmer, covered, until a thermometer inserted in the beef reads 160 degrees F and the cabbage is tender, about 10-12 minutes.

Step 10 -Serve the cabbage rolls with the lemon slices.