To begin making the Veg Lebanese Mihshi Malfuf recipe, clean cabbage and parboil head in a large kettle of water just long enough to soften and separate leaves. Place the cabbage leaves in a colander as you peel them.Pit out the large stem from the bottom of the cabbage. This will help the leaves to roll easily. �Mix all the ingredients mentioned under stuffing in a bowl .�Lay each cabbage leaf separately on a cutting board, cut out the stem if it's too thick. Spread 1 to 2 table spoons of rice stuffing along the edge of the leaf, then roll it slowly and tightly over the stuffing all the wayLine up the stuffed rolls carefully in a wide/deep cooking pot one by the other in a compact mannerPlace garlic flakes in between. Pour tomato puree and water over the cabbage rolls. Add salt, pepper powder and oil.�The sauce should cover the rolls and if not, add more water until it does.Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through everywherePlace a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about 5-10 minutes till they boil and later simmer and cook for 40 minutes.Serve hot with a squeeze of lemon juice.�Serve�Veg Lebanese Mihshi Malfuf along with�Mujaddara�for your weekend dinner with friends and family.