Bring a large pot of water to a boil, then turn off the heat. Cut the core from the cabbage and place the cabbage in boiling water for 5 minutes – gently separate the outer leaves away from the core one at a time. The leaves just need to be soft enough to be pliable without being too soft. The inner leaves may need to sit in the water for an extra few minutes if they are not soft enough.
Stack the cabbage leaves on a plate and set them aside.
Heat a large skillet with olive oil; add rice, season with salt, pepper, and 7 Spice, and stir for 3-4 minutes. Add 2-3 crushed tomatoes, coriander, and dill – and cook for a few more minutes.
To stuff and roll the cabbage leaves, lay a cabbage leaf flat on a cutting board, scoop out 2 tablespoons of the rice mixture into the center of the cabbage leaf, and carefully roll it slowly and tightly, but without tucking in the corners. Squeeze the cabbage roll to help secure it and set it aside.
Line the bottom of a large pot with the small cabbage stems and tomato slices and season with cumin. Neatly arrange the stuffed cabbage in rows, alternating directions, to completely cover the circumference of the pot. Add the sliced garlic along with tomato slices and cumin.
Blend the rest of the tomatoes with 6 cups of water and season as preferred. to completely cover the cabbage leaves then cover the pot and cook on medium heat for 30 minutes. You want most of the water to be absorbed (there should still be some at the bottom of the pot) and the leaves to be tender
Add the lemon juice on top of the cabbage leaves, then cook on low heat for an additional 45 minutes.
Remove from heat and let cool uncovered for 30 minutes. Transfer to a dish and enjoy warm!
