Stuffed Cabbage Leaves (Etli Lahana Sarmasi)

1 large cabbage
250 g ground beef
½ cup short grain rice
2 onions, very fine chopped
⅓ cup chopped parsley
⅓ cup chopped dill
1 tbsp tomato paste
2 tsp black pepper
1 tsp rice bran oil
2 tbsp butter
Juice of half lemon
1 tsp SIDS CRAZY LEMON

Put ground beef, onion, rice, tomato paste, parsley, dill, black pepper, rice bran oil and salt in bowl and mix well.
Cut the stem 3 cm from the bottom of the cabbage. Carefully try to take the leaves out one by one. Boil some water with salt in a big pot. Boil the cabbage leaves, 4-5 at a time depending on how big a pot you are using, for 5 minutes flipping them over once. Take them out and place on a tray or a flat plate to cool down.
Once the leaves cool down, place one on a flat surface. Cut the big vein of the leaf out; it might be too stringy for rolling. If you have a very big leaf, cut it into two. Line the bottom of a pot with the cut out veins and the very outer leaves.
Add 2 tbsp of rice and ground meat filling to one cabbage leaf, closer to the bottom. Fold sides of cabbage over the filling. Roll it up starting from the stem end. Repeat the same for the remaining leaves. Place rolled cabbage leaves in the pot lined with cut out veins and leaves in an orderly fashion. Chop butter in small pieces and scatter it on top. Pour lemon juice, SIDS CRAZY LEMON and hot water to cover the stuffed cabbage then place a flat plate on top of stuffed grape leaves so that they won't move around.
Cover then bring to the boil and simmer for 30-35 minutes.