Soak the soya mince in water for 30 minutes. If there is any water left, strain it. 

Blanch the cabbage in boiling water, after removing the stem. As it boils, the first leaves open up, those you remove, so that the rest of the leaves get tender. Keep doing this until you run out of leaves. 

Remove the stems of the leaves and place them at the bottom of the pot. 

Sauté the onion using half  of the olive oil for 5 minutes. 

Add the rice, parsley, celery stalks, the grated carrot, very little salt and pepper, the nutmeg, the soaked soya mince and finally add the soy sauce. 

Sauté for a few minutes. 

Take the leaves one at a time, place a tbsp of the stuffing in it, fold and roll but not too tight, until you run out of stuffing. 

Place the dolmades in uniform rows in a pot, add the rest of the olive oil, a little salt and pepper more and pour in the vegetable stock so that it covers them. 

Cover them with a plate so that they stay in place. 

Cook over low heat for about 1 hour until they are tender. If necessary, add a little hot water while cooking. It should not be too watery, like a soup.

Finally, dissolve the corn starch in the lemon and add to the pot. Immediately remove it from heat and shake the pot so that it is evenly distributed then let it cook for a couple of minutes. Remove from heat and serve them hot with a little sauce.