Braised Stuffed Cabbage in Lemon Garlic Sauce

These are different from my usual recipe (Classic Lebanese Cuisine p. 164) in that the rolls are cooked stove top, this one calls for more garlic and lemon (yum), and chicken stock rather than water ( I used water), but otherwise the seasonings are about the same. As always I skip the rice and add some pine nuts. I think I may prefer my other recipe because the texture of the filling seems more moist coming out of the oven but this recipe has more lemon/garlic flavor which I love.