Clean the cabbage and parboil the head in a large kettle of water until the leaves soften and separate.

Place the cabbage leaves in a colander as you peel them.

Remove the large stem from the bottom of each cabbage leaf to make rolling easier.

In a bowl, mix the washed basmati rice, soaked white garbanzo beans, chopped tomato, chopped onion, peeled garlic cloves, lemon juice, all spice powder, chopped parsley, black pepper, and salt.

Lay each cabbage leaf separately on a cutting board and cut out the stem if it's too thick.

Spread 1 to 2 tablespoons of the rice stuffing along the edge of the leaf.

Roll the leaf slowly and tightly over the stuffing.

Line up the stuffed rolls carefully in a wide/deep cooking pot, packing them tightly together.

Place garlic flakes in between the rolls.

Pour homemade tomato puree and water over the cabbage rolls, ensuring they are covered. Add salt, pepper powder, and olive oil.

If the sauce doesn't cover the rolls, add more water until it does.

Carefully shake/tilt the cooking pot to ensure the sauce seeps through everywhere.

Place a heavy plate inside the pot on top of the rolls.

Cover the pot and bring to a boil on high heat for 5-10 minutes, then reduce heat to simmer and cook for 40 minutes.

Serve hot with a squeeze of fresh lemon juice.