Lahanodolmades

1. Core the cabbage, lower the whole head into a large pot of boiling salted water, and simmer for 6 to 8 minutes, peeling off leaves with tongs as they soften, then trim the thick central rib of each leaf flat.
2. Mix the ground meat with the uncooked rice, finely grated onion, chopped dill, chopped parsley, 2 tablespoons olive oil, salt, and pepper until well combined.
3. Place a tablespoon of filling near the stem end of each leaf, fold in the sides, and roll up snugly into a small cylinder, leaving a little room for the rice to swell.
4. Line the base of a pot with a few torn outer leaves, pack the rolls seam-side down in tight layers, drizzle with the remaining olive oil, and pour in the stock until they are just covered, weighing them down with an inverted plate.
5. Cover and simmer gently for about 45 minutes, until the rice is tender and the meat is fully cooked through to at least 74°C (165°F) since the mix contains pork, then turn off the heat and let it settle for 5 minutes.
6. Whisk the eggs with the juice of both lemons, then temper by slowly whisking in several ladles of the hot cooking liquid one at a time so the eggs do not curdle.
7. Pour the avgolemono sauce back over the rolls, swirl the pot gently to coat, and rest off the heat for 5 minutes so the sauce thickens before serving warm.

You'll use: Large pot · Saucepan · Whisk