Boil the cabbage for 10' after removing as much as you can from the hard part of its stem. You can also enrich the taste with extra vegetables (1-2 carrots, celeriac). Let it cool and keep the stock.

Prepare the stuffing in a bowlfinely chop the onions, the dry onion, the garlic, the parsley, the dill. Add rice, salt, pepper, cumin powder, 1/4 cup of the lemon juice, the olive oil and mix.

Peel the leaves carefully off the cabbage. Any thick pieces or other vegetables that you have cooked with the cabbage, add to the bottom of the pot you are going to use.

Prepare the lahanodolmades folding and rolling them like dolmadakia or bourekakia.

Fill your pot. Add the /4 of the stock that you have boiled the cabbage in. If necessary, add more water. They should be covered. Press down and cover with a plate and simmer for about an hour.

SauceBoil the stock that you have kept and add some water if necessary. For this quantity you will need about 2 cups stock. Add to the taste by using a vegetable stock cube.

Combine the lemon juice with the corn starch (1 tbsp for each cup of stock) and add to the boiling stock, stirring at the same time.

Serve the lahanodolmades in a platter, with the lemon sauce poured on top. Sprinkle with finely chopped parsley and freshly ground pepper.