Unstuffed Cabbage-Malfoof

The Stuffing
6 Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onions and cook for about 3 minutes, then add the ground beef and cook for 5 minutes, or until fully browned. 
11 Once cooked mix in ½ teaspoon seven spices and a little sprinkle salt.
9 Place in a large pot, large enough where you can mix all the ingredients.
5 Slice a whole head of cabbage into thick vertical slices, cutting around the root as you go. Then cut the slices crosswise into cubes. Use the cabbage raw—no need to boil. Add to the pot.
8 Now add the washed and drained rice.
7 Pour in the broth.  Bring to a boil over high heat, then cover and simmer 30–35 minutes. The rice may seem very moist at first, but it will absorb the liquid as it sits, this is perfect.
The Broth
2 In a large bowl, mix the broth ingredients until the bouillon cubes have dissolved.