Take the cabbage, remove the stems and core and place it in a large pan of boiling water for a few minutes until the leaves become slightly transparent and tender. Remove it from the water and rinse with cold water to cool.
Carefully remove the leaves, discarding the harder parts and cut the remains into pieces of 10 by 12 cm.
To make the stuffing, combine the minced meat with the rice, onion, tomato paste, pepper paste, lemon juice, salt, red pepper powder, allspice and black pepper. Knead everything together into a smooth paste.
Put a tablespoon of stuffing onto each cabbage leaf and roll like a cigar, leaving the sides open and empty. Open the tomatoes from the side and empty them out the insides. Wipe the cavities with a little salt and stuff them too. Cut the top off the red pepper, seed and empty it. Stuff it and seal it with a cabbage leaf.
Cover the bottom of a pan with the stems of the cabbage leaves. Arrange the cabbage rolls, the tomatoes and the pepper on top of it and cover with cabbage leaves.
Add salt to taste (about 1 tbsp.) and cover with water. Place a large heavy plate on top of the stuffed rolls to keep them in place and heat on medium heat.
Meanwhile fry the garlic in some shortening and add the mint. When the garlic becomes transparent, pour ½ cup of lemon juice over it and remove from heat. When the cabbage boils pour this mixture over it, cover, lower heat and simmer for 30 minutes.
