Remove the core of the cabbage.

Bring a large pot of water to a boil over high heat. Add the cabbage, core side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.

Transfer the cabbage to a cutting board, core side up, and let cool until it reaches room temperature.

Peel off a leaf and divide the leaf into two, remove the stem so that it become easier to roll. Place a tablespoon of filling at the base of the leaf.

Roll the leaf. Viola! Cabbage roll is ready! Repeat until the stuffing finished.

Place all the left-over cabbage stems/leaves at the bottom of the cooking pot. This will prevent the cabbage rolls from burning.

Arrange one layer of rolls and top with slivered garlic. Repeat for the second layer.

Mix all the stock ingredients in 2 cups of water. Pour the stock over the cabbage rolls. Add more water if needed, to cover the cabbage rolls with water.

Place a plate on the cabbage rolls and press gently. This will prevent the rolls from falling apart.

Cook the cabbage rolls on highest possible flame till all the water had evaporated.

This will take 30-35 minutes.

Turn the flame off if there is no water left at the bottom.

Dish out and serve.