Stuffed Cabbage (Malfoof)

0 Place the cabbage head in boiling water for 25 minutes, until it becomes tender and leaves start to slightly fall off.  Don’t over boil since leaves will become too soft to roll.
1 At the root of the cabbage cut deep with a knife around in square form.  After cutting well, pull the root out with a fork or with your hand. It is easily done after it has boiled. 
2 Drain cabbage and begin to gently separate leaf by leaf.  With a knife cut horizontally the tip of each leaf that is hard to smooth out surface and leaf becomes foldable. 
3 Mix all ingredients under “cabbage stuffing”.  You can add more salt to taste. I usually taste the mix (I don’t swallow it) then fix salt to your liking. 
4 Put about 2 tablespoons of the rice mix in one whole leaf or half the leaf.  There are no rules, you make small rolls or larger cabbage rolls. 
7 Fold in from the right then the left of leaf and begin to roll.  Line up the rolled cabbage in pressure cooker or a large pot.
5 Mix all ingredients under “sauce”, then pour over rolled cabbage in pressure cooker pot.  Set pressure cooker to 16 minutes.  
6 Once done, you can taste it, and adjust any taste in the sauce if needed. 
8  Drain most of the water out by placing a plate over the cabbage inside the pot. 
9 Enjoy with black pepper and a squeeze of lemon.