• Place the cabbage in a large pot and add enough water to cover the cabbage.
• Add 1 tablespoon salt, bring to boil and cook for 5 minutes turning the cabbage a few times.
• To make the dolmeh sauce, mix fried onion and tomato paste in a saucepan and fry for 1 minute.
• Add salt, cinnamon, water, lemon juice to the saucepan and bring to boil.
• Take the cabbage out and leave aside to cool.
• Separate the leaves carefully.
• Lay the cabbage leaves on a flat surface one at a time and pile 3-4 tablespoons of dolmeh stuffing in each, then roll.
• Arrange the rolled cabbages tightly in a deep frying pan or pot, pour the sauce over, add tomatoes and prunes on top, cover and bring to boil.
• Reduce heat to low and simmer until cooked.
• Cooking time will be around 2 hours.
• Now enjoy 

Cooking time will vary depending on the type of cabbage you use.