Remove any dirty outer cabbage leaves and very carefully cut out the core.

Place the cabbage, core side down, in a large pot. Pour in the stock or water and add the salt.

Bring the pot to a boil and, after 15 minutes, gently flip the cabbage to boil for another 10 to 15 minutes until the leaves are soft enough to remove.

As the leaves soften, slowly and carefully remove them one by one and set aside to drain. Save the remaining stock for cooking the rolls later (See notes for more info).

In a large bowl, combine the beef mince, rice, olive oil, fresh herbs, blended onion, garlic, tomato, salt, and pepper. Mix well until fully combined.

Take each cabbage leaf and trim away the thick stem at the base. Overlap the cut sides to patch any gaps. For large leaves, cut in half if necessary (See notes for more info).

Place roughly 50 to 60 grams of filling near the base of each leaf. Fold over once, tuck in the sides, and roll up neatly to the end. Set aside and repeat until all the filling is used.

Line the bottom of a large pot with leftover cabbage off-cuts. Add the lemon peel and bay leaves.

Arrange the cabbage rolls snugly in layers, then cover with any remaining cabbage leaves to create a barrier and hold everything together.

Place a heatproof plate on top to weigh the rolls down. Pour in the reserved stock until it comes right up to the plate, fully covering the cabbage rolls. Add extra water or stock if needed to keep everything submerged.

Bring to a boil, cover with a lid, reduce the heat, and simmer for about 1 hour.

Once ready, remove the plate and top cabbage leaves.

For the sauce, whisk the whole eggs together with the lemon juice and cornstarch. While whisking, slowly ladle in a few scoops of the hot cooking liquid, one at a time, to gently warm the eggs without scrambling.

Pour the tempered egg-lemon sauce back into the pot and gently shake the pot to distribute it evenly.

Return the pot to medium heat and bring to a gentle simmer for about 1 minute so the sauce thickens slightly, then remove from the heat and let it rest, covered, for 10 minutes.

Serve warm with extra sauce, freshly cracked black pepper, and a sprinkle of fresh dill.