Place the cabbage in a pot of water and boil until the leaves open up and soften a bit.

In a large bowl, mix the ground meat, onions, rice, parsley, dill, a little olive oil, salt, and pepper.

Fill each cabbage leaf with a little of the meat mixture and roll them up.

Line the bottom of a pot with a cabbage leaf, then arrange the rolls evenly in the pot. Add water, olive oil, salt, and pepper. If using a regular pot, place a plate on top of the rolls to help them keep their shape. If using a pressure cooker, you can skip the plate.

Once the rolls are cooked, prepare the avgolemono sauce by beating the eggs with the lemon juice. For a thicker sauce, add the cornstarch if desired.

Slowly add a few spoonfuls of the cooking liquid to the egg-lemon mixture while whisking, then pour it over the rolls, gently shaking the pot to combine.