Prepare Cabbage: Bring a large pot of water to a boil. Gently place the cabbage head in the water for about 2-3 minutes until the leaves soften. Remove and let cool slightly.

Make the Filling: In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until fragrant and golden, about 5-7 minutes. Add cooked lentils and rice, along with spices. Stir until well combined.

Stuff the Leaves: Carefully peel off the softened cabbage leaves. Place a spoonful of filling at the base of each leaf, fold in the sides, and roll tightly from the bottom up.

Cook the Malfoof: Line a pot with any leftover cabbage leaves. Arrange stuffed rolls seam-side down in the pot. Add water until they are just covered, and drizzle with lemon juice. Simmer covered for 30-40 minutes.

Serve and Enjoy: Transfer your Malfoof to a serving platter. Drizzle with olive oil and garnish with fresh herbs.