Blanch cabbage leaves in boiling water for 5-6 mins or until soft and pliable.
Combine rice, meat, garlic, spices, mint, and butter in a bowl.
Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.
Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at the interval between rolls.
Add water, MAGGI® Powder Seasoning (for Lebanon and Jordan, use 1 sachet MAGGI® Powder Chicken Stock), add lemon juice and pour over the rolls. Add enough water just above the rolls.
Cover and cook over low heat for about 1 hour, or until rice is cooked.
Serving Tip: Serve with yoghurt.