Boil cabbage leaves in boiling water for 6 minutes or until soft and pliable. Drain and remove the hard stalk from the leaves and set aside.
Heat oil in a large pan, cook onions and pine seeds over medium heat for 3-4 minutes. Add minced lamb, garlic, carrot, cumin, cinnamon, black pepper and one cube MAGGI Chicken Stock and cook for another 5 minutes.
Add tomato paste, parsley and cooked rice, stir until well combined. Remove from heat and allow to cool slightly.
Place 3 tablespoons of the filling on the edge of a cabbage leaf. Fold in edges and roll into a neat parcel.
Place cabbage parcels, flap side down in a deep ovenproof dish, dissolve the remaining MAGGI Chicken Stock cube with the hot water and pour over the cabbage rolls.
Cover with aluminum foil and bake in a 180°C oven for 25-30 minutes.
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