Prepare the cabbage by removing a layer of the outer leaves and cutting out the stem to create a triangular hole at the bottom.

Place the cabbage in a large pot, add water until it’s ⅔ covered, and bring to a boil for 10 minutes. Turn the cabbage and cook for an additional 5 minutes. Drain and let cool.

Heat olive oil in a frying pan over moderate heat. Add onion, the white part of spring onions, and leeks. Sauté until softened, then add the green part of spring onions.

Add rice to the pan and cook for 1 minute. Pour in 1½ cups of hot water and cook until rice absorbs water, then cool slightly.

In a large mixing bowl, combine ground meat with salt, pepper, dill, parsley, and the cooked rice mixture.

In a 6-liter pot, layer green parts of leeks, carrot sticks, bay leaves, and celery, then coat with 1-2 cabbage leaves.

Carefully pull off outer cabbage leaves and cut tough parts. Place about 80 grams of filling in the center of each leaf and roll tightly, tucking in sides.

Place cabbage rolls seam-side down in the pot, close together. Pour 5 tablespoons of olive oil and season with salt and pepper.

Place a dinner plate on top of the rolls and add 1 liter of cabbage water or stock. Bring to a soft boil and simmer for 1 hour with lid slightly open.

Drain stock, keeping 3 cups. For the sauce, whisk eggs with lemon juice and zest, then slowly add 1½ cups of drained stock while whisking.

Heat 5 tablespoons of olive oil in a saucepan, add flour and cook for 2-3 minutes while whisking. Pour in remaining stock and whisk until thickened.

Pour egg-lemon sauce over the cabbage rolls and tilt to spread. Then pour the thick flour sauce on top.

Simmer on low heat for 2-3 minutes. Serve immediately or let rest for 30 minutes before serving.