Engrave the cabbage with a knife and then remove its stalk. Subsequently, place it in a pan with boiled water. Boil it in a low heat for 8´- 10´ so that it softens. Mix the ingredients very well and knead them until the minced meat becomes white. Take the leaves out one by one and remove the thick nerves. Put some stuffing in a tablespoon and wrap the dolmas. Place cabbage leaves and onion slices on the bottom of a sauté pan. Then, place all the dolmas on the top close to each other and cover them with a plate. Drizzle with some zest or water so that they are half covered. Add 1/3 cup of olive oil and some salt and pepper. If you have bunches of dill and parsley, tie them with a string and put them in the pot to give some perfume to the food. Place the cap and simmer for 40´- 45΄. Heat the oil and bake the flour while stirring for 2'. Add the zest and let the cream become thickens. Add the lemon and more zest if you want the cream to become more diluted. Check the salt and the pepper and add the garlic. Pour the cream and serve the cabbage “sarmades”. You can combine them with feta cheese, olive and oregano.