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1
Bring water to boil into a big pot.
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2
Add stock cube and stir until desolved.
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3
Cook the whole cabbage head until the first leaves on the outside start to feel soft (done).
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4
Take out the head, take the leaves which are done off and put them on a plate, replace the head and continue until all the leaves are done (about 30 to 40 leaves).
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5
Chop up the green onions, parsley, dill, potato and pimento pepper (or process them in your food processor for some background music to Nancy).
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6
Mix the chopped veggies with the remaining ingredients for the filling.
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7
As you do not want to burn your rolls later, take some of the dark green leaves and spread the bottom of a big pot with them.
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8
It might be tricky to fill the leaves but try to fill them with at least 1big spoon of filling and roll them up as tight as possible.
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9
This becomes easier with every leave, believe me!
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10
Arrange the rolls in the prepared pot.
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11
Hopefully the amount of filling is according to the leaves you have but this is of course a note to excuse my inaccuracy according these matters.
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12
When you have finished arranging all the rolls in the pot fill it up with water until all rolls are covered.
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13
Put a lid on top of your pot and simmer on quite low heat.
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14
Fill up with water as needed, the rice is absorbs the water but the rolls should stay covered with water during the process.
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15
The rolls are ready when the rice is done, after about 20 minutes or according to the rice you used (it should say something about this on the package).
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16
You might want to try to take one roll out, cut it in half and check it.
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17
When the rolls are done, take them carefully out and put them into a bowl or on a plate.
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18
Do NOT pour away the cooking water.
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19
Melt the butter on a pan, add the flour and stir on mid-heat until it makes blisters.
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20
Slowly add some cooking water and stir until you have a light sauce.
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21
Mix the eggs with the juice of the lemons until foamy, add some of the cooking water and add this mixture to the first sauce.
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22
Spice upp with salt and lemon pepper and sprinkle with fresh dill.
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23
Do NOT cook anymore, it should be almost opaque and very fragrant.
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24
If you have made it until here you are the real winner of RCS#14.
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25
Serve the rolls with sauce and sprinkle with feta cheese.
