If using fresh black cabbage leaves, blanch them for 2-3 minutes in boiling salted water, then remove with a slotted spoon into a bowl of cold water. Once all are blanched, drain them in a colander and remove the stems and any thick veins from the leaves with a sharp knife.

In a pot over medium heat, heat 1/2 cup of oil and sauté all the onions for 3-4 minutes until they become translucent, along with the tomato paste.

Next, add the rice, well-washed and drained, and stir for 1-2 minutes to coat it well with oil. Add 2 cups of water and stir. Cook over medium heat for 4-5 minutes, then remove from heat, cover with a clean cotton towel and the pot lid. Let it stand for at least 10 minutes.

Transfer the rice to a bowl with all the herbs, season with salt and pepper, and mix. Take each cabbage leaf in your hand or on a cutting board (with the veins facing up and the shiny side down), place 1 tablespoon of filling in the center, fold the sides inward, and roll up the dolma tightly.

Line the bottom of the pot with cabbage leaves (use the torn and broken ones), place the dolmas side by side in rows. Once the first row is done, continue with the second and third if needed, until all are finished.

Pour the remaining oil and lemon juice into the pot, add lukewarm water until they are well covered, place a plate on top of the dolmas (to prevent them from falling apart while boiling), and cook over medium heat for about 45 to 60 minutes. Check if the rice is cooked and the leaves are tender, and when ready, remove from heat.

Optionally serve with feta or tzatziki, and for those who enjoy it, a little ouzo.. good luck!