Remove a layer of the outer leaves from the cabbage and 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 covered by ⅔. Bring to a boil and cook for 10 minutes.

Turn the cabbage carefully and cook for another 5 minutes. Transfer the cabbage to a sheet pan to drain water.

Allow the cabbage to cool enough to handle.

Heat olive oil in a frying pan over moderate heat. Add onion, white part of spring onions, and leeks, sautéing until softened.

Stir in the green parts of spring onions and cook for one minute. Add the rice and moisten it.

Pour in 1½ cups hot water and let it absorb. Turn off heat and let cool slightly.

In a large mixing bowl, combine ground meat, salt, pepper, dill, parsley, and 5 tablespoons of water.

Add the cooled rice mixture to the bowl and mix well.

Prepare a 6-liter cooking pot by adding green parts of leeks, carrot sticks, bay leaves, and celery in an even layer. Coat with 1-2 cabbage leaves.

Pull outer leaves of the cabbage carefully. Cut and remove the thick part at the bottom center of each leaf.

Place about 80 grams of filling in the bottom center of the leaf and roll securely, folding in the sides.

Place the rolled cabbage seam-side down in the cooking pot. Repeat until all filling is used, producing 15-16 rolls and placing them close together.

Pour 5 tablespoons extra virgin olive oil over the rolls and season with salt and pepper. Place a dinner plate on top to hold them in place.

Pour 1 liter of cabbage water or stock into the pot and bring to a soft boil. Simmer over medium-low heat for about an hour with the lid slightly open.

Drain the stock until you have 3 cups. Set aside.

Beat eggs with lemon juice and zest. Slowly pour in 1½ cups of drained stock while whisking constantly.

Heat 5 tablespoons extra virgin olive oil in a saucepan, add flour, and cook while whisking for 2-3 minutes.

Pour in remaining 1½ cups of drained stock and whisk until thickened.

Pour egg-lemon sauce into the pot with cabbage rolls. Gently tilt and shake to spread evenly, then pour the thick sauce on top.

Bring pot back to heat and simmer covered for 2-3 minutes.

Serve immediately or let stand for 30 minutes to combine flavors.