Put the cabbage in a pot with about 2/3 water full, boil in medium heat until the leaves are tender and begin to open.
Combine the mince, onion, rice, parsley and dill in a large bowl. Add a splash of olive oil and season to taste with salt and pepper.
Lay a cabbage leaf on the work surface in front of you. Place about a tbsp of the mince mixture at the base of the leaf. Wrap once and then fold inwards the sides towards the centre to form a small parcel. Proceed to roll up your cabbage roll.
In a big pot arrange a couple of cabbage leaves to cover the base of the pot. Then place on top all your cabbage rolls arranged in a circular pattern. If necessary, start a new layer. Pour a little water over your rolls, a splash of oil, and season to taste with salt and pepper. If an ordinary pot is used, cover your rolls with a dinner plate turned upside down, to help them retain their shape while cooking. It is not necessary to do this if using a pressure cooker.
When the cabbage rolls are cooked, prepare the egg-lemon sauce by whisking 2 eggs together with the juice of 1 lemon. If you prefer a thicker sauce, whisk in the mixture the tbsp of corn flour.
While whisking the egg-lemon mixture, add a few spoonfuls of the liquid in the pot containing the cabbage rolls. This will prevent the eggs from coagulating. Pour this mixture over the rolls. Grab the pot by its handles and shake it gently to ensure that the sauce permeates through the rolls.
