Remove the core from the cabbage and place it in boiling water to blanch.

Line the bottom of a pot with a few cabbage leaves.

Prepare the filling: Sauté the onion and garlic in olive oil, then add the vegetable bouillon cube, seasoning mix, parsley, carrot, cumin, salt, and pepper. Once softened, add the rice and 1 cup of hot water and cook for 10 minutes.

Begin wrapping each cabbage leaf with a spoonful of filling, cutting off any tough stem parts if necessary.

Place the stuffed cabbage rolls tightly in the pot, arranging them in layers as needed.

Drizzle with a little olive oil and add water until covered. Place a plate upside down on top to weigh them down and prevent them from falling apart while cooking.

Boil on high heat initially, then reduce to medium heat and cook for 45 minutes.

Prepare the faux avgolemono sauce. Dissolve the cornstarch in a little cold water, add the lemon juice and some broth from the dish. Mix well over heat for 5 minutes and pour it into the pot with the stuffed cabbage rolls.

Enjoy.