Separate the leaves, remove the stems, and cut each leaf into 4x4 inch (10x10 cm) pieces.

Place 1 tablespoon of the rice mixture on each cabbage piece and roll tightly, without needing to seal the edges.

Arrange the rolls in a baking dish lined with parchment paper, stacking them in layers. Squeeze a whole lemon over the top layer and drizzle with a little olive oil. Place a plate over the rolls, pour boiling water into the dish until it reaches about 1.25 inches (3 cm) above the plate (approximately 3 cups of water, depending on the size of the pot), and cover with a lid.

Begin cooking over high heat. Once the water boils, reduce the heat to low and simmer for about 45 minutes (depending on the pot). Allow to cool slightly, then flip the rolls onto a tray.