Lahanodolmades (Stuffed Cabbage Rolls)

Steps

1. Carefully remove the core from the cabbage using a serrated knife, then slice out any remaining inner core pieces.
2. Place the cabbage in boiling salted water and boil for about 15 minutes. After 10 minutes, carefully remove the leaves and place them in a colander to cool.
3. While the cabbage cools, prepare the filling: In a bowl, combine ground beef, rice, chopped onion, and parsley.
4. Season the mixture with salt, freshly cracked black pepper, and dried dill. Mix well; you may drizzle olive oil into the filling if desired.
5. Take one cooked leaf at a time and cut off the thick stem/bottom part to prevent rolling issues. Take about 1.5 tablespoons of the filling and form it into an elongated shape on the bottom of the roll.
6. Roll up the sides to cover the filling, continuing until all the filling is used. Use torn leaves to line the bottom of a pot if necessary.
7. Arrange the cabbage rolls in the pot, drizzle lightly with olive oil, and season them with salt.
8. Invert a plate over the top of the rolls to keep them in place while boiling.
9. Pour enough chicken stock or water into the pot so that the rolls are completely covered. Bring the liquid to a boil, then reduce heat to low simmer, cover, and cook for 45 minutes to an hour (or longer until fully cooked).
10. Carefully remove as many of the cabbage rolls from the broth as possible.
11. Prepare the lemon sauce: In a bowl, whisk together the egg yolks, corn starch, fresh lemon juice, and some hot stock from the pot to temper the yolks. Whisk everything until smooth.
12. Return the cooked cabbage rolls to the pot and carefully pour the egg lemon sauce over them. Shake the pot gently to distribute the sauce evenly.
13. Cook for about 5 minutes until the sauce thickens. Serve immediately.