Cabbage rolls take a little extra time to prepare, but they can be rolled and cooked a day before serving. The flavor actually improves with reheating. Prepare filling according to instructions in Dolmades recipe and set aside. In a small bowl, blend tomato sauce, lemon juice, crushed garlic, salt and BAHARAT MIDDLE EASTERN BLEND. Set aside. Prepare Cabbage: Rinse cabbage and remove core. Place in a plastic bag, leaving end open. Place bag on a microwave-safe plate and microwave on high for 5 minutes. Turn and microwave 2 to 3 minutes more until leaves are softened. Carefully remove cabbage from bag (it will be very hot). Rinse under cold water. Separate leaves and cut the thick vein from the center of each leaf. Leave small leaves whole, cut medium leaves in half and large leaves in thirds. Place scraps of cabbage in the bottom of a large saucepan. If the inner leaves of the cabbage head are not softened enough, return to microwave for 2 to 3 minutes more, as needed. Roll Cabbage: Place 1 to 1 1/2 Tbsp filling in the center of each leaf, pressing to about 2 inches long. Fold leaf over the filling, and then fold sides in and roll up. Place rolls snugly side-by-side in the pot, seam side down, layer upon layer. Pour tomato sauce mixture over cabbage rolls. Place an inverted plate on top to hold them down while cooking. Add water up to the top of the cab- bage rolls. Bring to a boil. Reduce heat and simmer, covered, for 30 min- utes. Remove lid and raise heat to a slow boil. Continue cooking until most of the liquid has evaporated, 10 to 15 minutes more. NOTE: If there is extra filling, prepare stuffed tomatoes to cook with the cabbage rolls. Cut tops off tomatoes and scoop out insides. Fill with rice and meat. Put tops back on tomatoes. Place in pan with the cabbage rolls.