For three stuffed vine leaves, blanch the vine leaves in batches and rinse in ice water.
For the filling, chop the onions and sauté in olive oil until translucent. Add the chopped tomatoes, rice, marjoram, bell pepper, paprika and salt and divide into three pots.
Add a little water and one of the chopped herbs to each saucepan and simmer for 10 minutes. Place vine leaves side by side, fill each with ½ tablespoon of the mixture and roll up.
Place some vine leaves on the bottom of the saucepan and layer the stuffed leaves closely on top. Pour a little olive oil over them, fill with lightly salted water (or soup) until all the leaf rolls are covered and weigh them down with a large enough plate.
Simmer gently for 45 minutes, topping up with water if necessary. Allow the finished grape leaves to cool.