Bring a large pot of water to a boil; submerge the whole cabbage head for about 5-7 minutes until leaves are pliable. Remove and let cool slightly.

Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté minced red onion, leeks, and white parts of spring onions for 5 minutes until translucent. Combine with cooked rice, ground meat, dill, parsley, salt, and pepper in a bowl.

Lay cabbage leaves flat, place 2 tablespoons of meat mixture at the base of each leaf, roll over filling, tucking in sides to secure tightly.

In a large pot, lay vegetable trimmings and unused cabbage leaves as a bed. Arrange stuffed rolls closely and add hot water/stock to partially cover them. Simmer gently for 50-60 minutes until tender.

Prepare the egg-lemon sauce by whisking eggs with lemon juice and zest. Make a roux by combining flour with olive oil in a saucepan until golden, then gradually add hot stock and thicken. Slowly whisk in egg mixture off the heat.

Ladle the thickened egg-lemon sauce over the rolls and simmer gently for an additional 10 minutes.

Let the rolls rest for around 5 minutes after cooking. Serve on plates, garnishing with cracked pepper and fresh lemon juice if desired.