Lahanodolmades (stuffed cabbage rolls in egg-lemon sauce)

Carefully cut the core out of the cabbages with a serrated knife, slicing around it and then out of the inside so the leaves release easily.

Bring a pot of water to a boil and salt it. Boil the cabbages one at a time for about 15 minutes; after 10 minutes the leaves come away easily.

Slowly remove the leaves into a colander so they do not tear; set aside the core and small inner leaves, to chop into the filling or save.

For the uncooked filling, combine the ground beef, the risotto rice, the finely chopped onion and parsley in a bowl.

Season with salt, freshly cracked black pepper and the dry dill; optionally drizzle in olive oil; mix until well combined.

Cut the thick stem off each leaf and discard it.

Shape about a tablespoon and a half of filling into an elongated meatball, put it at the bottom of the leaf, roll it up, folding in the sides, until the filling is used up; halve very large leaves to make two rolls.

Line the bottom of the pot with the torn leaves, arrange the rolls on top, drizzle with a little olive oil and season lightly with salt.

Invert a plate over the rolls to hold them in place, and pour in enough chicken stock or water to cover them completely.

Bring to a boil, reduce to a low simmer, cover and cook 45 minutes to an hour, ideally the full hour.

Lift out as many rolls as possible to reach the broth.

Whisk the egg yolks, cornstarch and lemon juice together.

Temper the yolks with some of the hot stock from the pot, whisking until smooth.

Return the rolls to the pot, pour the egg-lemon sauce over and shake the pot to distribute it; cook about five minutes until the sauce thickens. Add more stock for a soupier sauce.

The sauce thickens further as it sits and the rolls absorb it. Serve, with toasted bread on the side if wanted.