Bring a large pot of water (or chicken broth) to a boil.
Using a sharp knife, carefully remove tough inner core of the cabbage. When water or broth has come to a boil, add the whole head of cabbage (cored) to the pot. In about 2-3 minutes, the cabbage leaves will slowly start to separate from the head. Carefully place them on a plate as they fall off the core.
In a medium bowl, combine sirloin, rice, salt, pepper, lemon juice, cinnamon and half of the garlic.
Working one leaf at a time, place 1-2 tablespoons of meat mixture in the middle and roll until meat is covered with cabbage.
Place stuffed cabbage rolls in the same pot you used to cook the leaves and line them up close together, alternating direction with each layer. Continue until leaves are gone.
If you have any extra meat mixture, roll them into tiny meatballs and add them on top of the stuffed rolls. Cover stuffed cabbage with water - about ½ in above top layer. Throw in dried mint and remaining 2 crushed garlic cloves. Squeeze any leftover lemon juice and season with salt and pepper to taste.
Take a small plate and turn it upside down and place on top of rolls.Push down to ensure all rolls are submersed in liquid. Cover pot and bring to a boil. Simmer for 20-30 minutes or until meat is fully cooked through. Serve with plain yogurt.
Optional but if you have a celery stick or two laying around, add it to the pot for added flavor.Excellent source of Vitamin C.