Boil the cabbage for 10 minutes after removing as much of the thick core as possible. For extra flavor, you can add extra vegetables (1-2 carrots, celery root) to the pot. Let the cabbage cool and save the cooking liquid.

Prepare the filling in a bowl: finely chop the green onions, yellow onion, garlic, parsley, and dill. Add the rice, salt, pepper, cumin, 1 shot of lemon juice, and olive oil. Mix well.

Carefully remove the cabbage leaves. Place the thick pieces and any extra boiled vegetables at the bottom of the pot you’ll use for cooking.

Make the cabbage rolls by wrapping the filling in the leaves, just like you would for dolmades or small turnovers.

Fill your pot with the rolls. Add about 3/4 of the reserved cabbage cooking liquid. If needed, add water so the rolls are almost covered. Place a plate on top to keep them in place and simmer for about 1 hour.

For the sauce: Bring the reserved cooking liquid to a boil, adding water if needed. For this amount, you’ll need about 2 cups of broth. Add the vegetable bouillon cube for extra flavor.

Mix the lemon juice with the cornstarch (1 tablespoon per cup of broth) and pour it into the boiling broth, stirring constantly.

To serve, arrange the cabbage rolls on a platter and pour the lemon sauce over them. Sprinkle with chopped parsley and freshly ground pepper.