• Prepare the cabbage. Remove a layer of the outer leaves (don't discard them). Remove the stem creating a triangular hole at the bottom.
• Add the cabbage to a large cooking pot (bottom side facing down) and add water until the cabbage is covered by ⅔.
• Bring to a boil and cook the cabbage for 10 minutes. Then turn it very carefully and cook for 5 minutes more. Turn the cabbage one last time so the bottom side is looking down again. Transfer the cabbage to a sheet pan holding it a bit first to drain most water. Ideally, use two large slotted spoons for this.
• Do not discard the water you boiled the cabbage in. We will use it in the sauce.
• Let cabbage cool enough to handle.

Prepare the ground meat filling:

• Heat a good splash of olive oil in a frying pan over moderate heat.
• Add onion, the white part of spring onions, and leeks (not their green parts).
• Saute until softened then add the green parts of spring onions. Give a good stir.
• Add the rice and cook for a minute to moisten it.
• Pour in 1½ cups hot water and wait until the rice absorbs it all. Turn the heat off and let cool slightly.
• Add ground meat to a large mixing bowl. Season generously with salt and freshly ground pepper.
• Add dill and parsley, and 5 tablespoons of water.
• Add the cooked rice mixture and mix well until combined.
• Prepare the cooking pot (I used a 6-liter one). Add the green parts of leeks, the carrot sticks, the bay leaves, and the celery branch in an even layer. Coat with 1-2 cabbage leaves (the outer, raw leaves you kept). Brake them as necessary to create a smooth coating. This helps the cabbage rolls not to stick at the bottom.

Make The Cabbage Rolls:

• Pull the outer leaves of the cabbage carefully grabbing hold of them from the top.
• Lay a cabbage leaf flat on a cutting board. Cut and remove the thick, tough part at the bottom center of the leaf. Then cover that gap by bringing the two sides together.
• Take some of the filling (about 80 grams /28 ounces), give it an oval shape, and place it in the bottom center of the leaf.
• Roll upward 1 time to secure the filling and then fold the two outer edges inwards envelope-like. Then keep rolling until you reach the top end.

  Roll tightly enough to feel secure but not too tightly for the liquid to be able to pass through.
• Place the cabbage roll in the cooking pot seam-side down. Then repeat the process until you've used up all of the filling. You should end up with 15-16 cabbage rolls. Got leftovers? No worries, check the post above on what to do with them!

  NOTE: Place cabbage rolls close together without leaving gaps so they won't unroll while cooking.
• Pour 5 tablespoons extra virgin olive oil and season with salt and pepper.
• Add a dinner plate on top of the cabbage rolls to hold them in place while cooking.
• Pour 1 liter ( 4 cups) of the cabbage water or stock into the pot and bring to a soft boil.
• Simmer cabbage rolls over medium-low heat for about an hour with the lid slightly open on the side.
• Drain the stock. Tilt the pot with the cabbage rolls and by holding the plate in place, allow the liquid to run on one side of the pot and into a measuring cup. We need 3 cups. If you have slightly less use some extra water or stock. If it's slightly more, pour the extra amount back into the pot and simmer on the lowest heat uncovered.
• Beat eggs together with lemon juice and lemon zest. Pour slowly and threadlike 1½ cups of the drained stock while whisking the eggs constantly. Set aside.
• Heat 5 tablespoons of extra virgin olive oil in a saucepan.
• Add the flour and cook over moderate heat for 2-3 minutes while whisking, until the flour starts to smell nutty.
• Pour in the remaining 1½ cups of the drained stock and whisk until thickened.
• Pour the egg-lemon sauce into the pot with the cabbage rolls. Tilt and shake gently to spread evenly.
• Then pour the thick flour sauce on top and again tilt and shake the pot.
• Bring the pot back on the heat and simmer on the lowest heat covered for 2-3 minutes for both sauces to become uniform.
• Turn the heat off and serve right away or let the food stand for 30 minutes inside the pot (off the heat) for the flavors to combine and the sauce to thicken more.
• Serve with plenty of freshly ground pepper on top and an extra squeeze of fresh lemon if you like.