Freeze the green cabbage head completely, then thaw it overnight in the refrigerator to soften the leaves.

Remove the cabbage core and carefully separate the softened outer leaves. Trim the thick rib from each large leaf so it rolls easily.

Finely chop 3 garlic cloves and dice the tomatoes and green bell pepper.

Combine the short-grain white rice, ground beef, remaining 2 chopped garlic cloves, ground cumin, salt, and ground black pepper in a mixing bowl.

Place about 2 tablespoons of the beef-and-rice filling near the base of each cabbage leaf. Fold in the sides and roll tightly into a compact parcel.

Arrange a layer of tomato, green bell pepper, and chopped garlic across the bottom of a large pot. Place the cabbage rolls seam-side down in tight layers over the vegetables.

Pour 3 cups of water around the cabbage rolls and bring the pot to a gentle boil over medium heat.

Cover the pot and simmer the cabbage rolls over low heat for 35 minutes.

Juice enough lemons to make 1/2 cup lemon juice. Pour the lemon juice evenly over the cabbage rolls halfway through cooking.

Cover the pot again and simmer for 40 more minutes, until the cabbage is very tender and the rice and beef are fully cooked.

Rest the cabbage rolls for 10 minutes before serving. Serve warm on their own or with plain yogurt for dipping.