Greek cabbage rolls in egg-lemon sauce

Cut the stalk of the cabbage. Place the head of cabbage in boiling water and cook for 3 minutes.

Gently remove the cabbage, remove the top leaves, which have become soft enough. Return the cabbage to the pot and remove a few more leaves after 3 minutes. Continue until you have removed all the large enough leaves.

The remaining small and torn leaves can be placed on the bottom of the saucepan in which the cabbage rolls will be cooked.

When the cabbage leaves have cooled slightly, cut the seals off them. The largest ones can be cut into halves.

Cut carrots and celery into medium pieces, torn and too small cabbage leaves - into large ones. Put the carrots and celery on the bottom of the saucepan, cover with half of the chopped cabbage on top.

Chop the onion with the dill and parsley in a food processor.

Add rice, onion with herbs, oil, salt, pepper and 60 ml of water to the minced meat. Mix well.

Spread the filling over the cabbage leaves and roll the cabbage rolls.

Do not wrap the cabbage rolls too tightly, as the rice will increase in volume during cooking.

Place the cabbage rolls tightly, seam side down, in a pot of vegetables. Cover with the remaining chopped cabbage.

Place the plate on top, a diameter smaller than the saucepan, so that it fits completely inside. Fill with warm water until it reaches the plate.

Place over medium heat, bring to a boil, then reduce heat to low, cover and cook for about 45 minutes.

Carefully remove the plate and cabbage leaves covering the cabbage rolls from the saucepan.

Beat egg yolks with lemon juice and starch. Heat slightly, add a few tablespoons of broth from a saucepan with cabbage rolls and stir again.

Pour the sauce into a saucepan and shake it gently several times to distribute the sauce as evenly as possible.

When the sauce boils, remove the cabbage rolls from the heat and leave covered for 15 minutes before serving.