• Bring a large pot of salted water to a boil.
• Remove the cabbage stem and place the cabbage in the pot, stem-side down.
• Gradually remove the softened outer leaves using a ladle. Transfer them to a baking pan to cool and drain.

Filling:

• In a bowl, combine the ground beef with the rice, cumin, finely chopped onion, garlic, and herbs.
• Season with salt, pepper, and olive oil, and mix well.
• Reserve the herb stems.
• Line the bottom of a wide pot with the herb stems and a layer of small or torn cabbage leaves.
• Trim the thick central vein from each cabbage leaf. Add filling and roll gently.
• Arrange the rolls tightly in the pot.

  Optional: Add a few vegetables for extra taste (carrot, zucchini, potato, onion)
• Cover with extra cabbage leaves and place a plate on top.
• Add water until it reaches the height of the plate.
• Simmer over medium heat for about 1½ hours, topping up the water if needed.

Lemon sauce (similar to avgolemono)

• Melt butter in a pot, add flour, and sauté briefly.
• Gradually whisk in water until thickened.
• Remove from heat and add bouillon, lemon zest and juice, olive oil, and pepper.
• Pour the sauce over the cabbage rolls, garnish with fresh dill, olive oil, and lemon slices, and serve warm.