Prepare Cabbage: Bring a large pot of water to a boil. Carefully remove the core from a large white cabbage, then immerse the whole cabbage in the boiling water for 10 minutes. Afterward, flip it over and cook for an additional 5 minutes. Once cooked, cool the cabbage under cold running water.

Make Filling: In a skillet, heat a splash of olive oil over medium heat. Sauté minced red onion, leek, and white parts of spring onions until softened, about 5–7 minutes. Add round grain white rice, stirring for 2 minutes to toast, then pour in water and let simmer until absorbed. Combine rice mixture with ground beef and pork, minced dill, parsley, salt, and pepper in a large bowl.

Assemble Cabbage Rolls: Once the cabbage is cool enough to handle, carefully peel off leaves, trimming any thick stems for easier rolling. Place about 80 grams of the meat filling at the base of each leaf, folding the sides over tightly and rolling up like a burrito. Arrange stuffed cabbage rolls seam-side down in a large pot.

Cook Rolls: Layer any vegetable scraps, like carrot sticks or celery, at the bottom of the pot, then drizzle with olive oil. Place cabbage rolls on top, adding enough hot water or stock to just cover them. Weigh the rolls down with a plate to keep them submerged and bring to a gentle simmer. Cook for approximately 1 hour, or until cabbage is tender.

Make Sauce: In a mixing bowl, whisk together room temperature eggs, fresh lemon juice, and zest until frothy. Gradually incorporate 1 cup of drained cooking liquid from pot, mixing thoroughly. In another skillet, create a roux with flour and olive oil, cooking for about 2–3 minutes until slightly golden. Combine both mixtures back in the skillet and return to low heat until thickened.

Final Steps: Gently pour creamy egg-lemon sauce over cooked stuffed cabbage rolls. Using a gentle shaking motion, mix sauce with rolls for even coating. Serve warm, garnished with extra lemon wedges and freshly cracked pepper.