In a bowl, combine the ground beef, finely chopped vegetables (onion and carrot), parsley, mint (I used dried), and rice. Mix well, then add the olive oil and spices. Knead until everything is well combined.

Line a large (5-quart) pot with cabbage leaves, making sure to cover the bottom and sides.

Crumble the chicken bouillon cube over the top, then pour in 4 to 6 cups (1–1.5 liters) of boiling water. Place a small plate on top to keep the cabbage in place. Cover and simmer for at least 1 hour.

To make the avgolemono (egg-lemon sauce): Squeeze the lemon and beat the egg in a small bowl until frothy. Add the lemon juice, then slowly whisk in some hot broth from the pot to temper the egg. Pour the mixture back into the pot and gently shake the pot to distribute the sauce evenly.

Serve hot with fresh bread!