Wash three heads of cabbage really well. Remove the outer green first layer. Cut off the ends.

In a large enough pot boil each cabbage head, one at a time in unsalted water on high for about an hour. They should still have a little resistance when a fork is inserted, but the leaves should be softer and more pliable.

Once you're done boiling the cabbage, place the heads of cabbage into a big strainer to allow the excess water to drip.

Place the rice in a medium sized bowl with enough warm water to cover the rice by ¼".

Once the rice has soaked the water, about 20 minutes, put the rice in a sieve so you can dump the water out and rinse the rice thoroughly.

Place the rice in the sieve over an empty bowl and let the water drip for about 5-10 minutes. Once the rice is well strained, you can dump it into a large bowl and set aside.

Peel and cut the ends off 23-28 cloves of garlic (2 large heads). Set aside.

Now, dab off with a paper towel any excess blood from the meat and then dump it into the bowl with the rice.

Now, in one large bowl, you should have the meat and rice all together.

Into the meat/rice mixture, add in the salt, pepper, seven spice, about 8-10 garlic cloves sliced, olive oil and one can (6 oz) of tomato paste. Give this all a mix until it's a uniform mixture.

Now, you can start peeling the cabbage leaves one at a time. Place a few of the outer layer and unusable leaves on the bottom of your pot. It should be one layer of leaves. This will help prevent scorching. Also, make sure you cut the tops of the selected leaves to roll with, because they're too flimsy and small to roll anything with.

Place about a tablespoon or so in the middle of the leaf and roll it tightly, but not too tightly so they break.

Now, add in about 6-8 sliced garlic cloves all over. Sprinkle in some mint all over, about two or three tablespoons.

With any leftover meat, roll it all into a ball in one leaf and place it on top.

Now, cover with warm water until it just covers the top of the last layer. Add in more salt, pepper, mint and another can of tomato paste. Add in the lemon juice.

Place a heatproof plate bottomside up on top to act as the lid. Weigh it down with either a heatproof glass jar or a big measuring cup filled with water. MAKE SURE YOU DON'T USE PLASTIC. IT WILL BURN.

Cook on high for about 30 minutes, then turn it to medium-low and cook for another 2 hours or so. Make sure you taste so you can add more salt and pepper if you need too. Also taste to ensure the leaves are tender. Once they're tender, the food is done.

When serving, squeeze some fresh lemon juice over the top. Enjoy with pita bread.