If you substitute chopped sautéed mushrooms for the meat and replace the chicken stock with vegetable stock, this makes a wonderful vegetarian dish.
To make the stuffing, heat the oil in a large frying pan, add the onion, garlic and spices and cook until golden. Add the lamb, mint and some salt and pepper and
Place a portion of stuffing on each leaf, fold over the end, then fold in the sides and roll up into a neat roll. Arrange them close together in a greased shallow ovenproof dish and pour over the stock so that they are almost covered. Cover the dish, place in the oven and
Meanwhile, prepare the dressing by whisking together all the ingredients. When the cabbage rolls are done, drain off the juices and mix them into the dressing. Pour the dressing over the cabbage and serve.