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Carefully remove the core of the cabbage.
Bring a large pot of water to a boil and place the whole cabbage in, stem-side down. Boil for 10-15 minutes until the leaves soften slightly. Remove the cabbage from the pot and carefully separate the leaves. Let them cool slightly.
Prepare the Filling: In a large bowl, combine the ground beef, red onion, green onions, 2 tsp of salt, dill, mint, parsley, garlic, rice, olive oil, and black pepper. Mix well and knead until thoroughly combined.
Assemble the Rolls: Lay out the cabbage leaves on a work surface. Cut out the thick center rib from each leaf. If a leaf is too large, cut it in half. Place about 1 tbsp of filling in the center of each leaf. Fold the sides over the filling and roll tightly into a log shape.
Pour the avgolemono sauce over the plated cabbage rolls. Serve warm, garnished with extra fresh herbs if desired.
Link to video.
https://www.instagram.com/reel/DHM4ZuqPXPh/?igsh=c21yYmlzYTMxNWVx