For dolmades
1 cabbage
1 pound ground meat (beef)
1 medium-sized onion, finely chopped
3/4 cup rice
1cup water
3 Tbsp olive butter
salt and ground pepper

For the white lemon sauce (avgolemono sauce)
2 cups beef broth
2 Tbsp cornstarch
2 eggs (yolks only)
juice of 1 lemon

To make these delicious stuffed cabbages, start by preparing the cabbage. Discard the outer leaves of the cabbage, open up carefully its leaves and wash thoroughly. In a large, deep pot, add some water and bring to the boil.
Prepare the stuffing.
In a large pot, you put the oil and the onion in a medium heat. Two minutes later you add the ground meat until it gets brown. Then you put the rice, the water, the salt, and the paper and let them boil.
Place one leaf on a flat surface -if it is too big, cut it in 2-, add a spoonful of the filling on the bottom center of the leaf. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up. Continue with the rest of the leaves and filling.
In a pot you place the lahanodolmades, you add enough water to cover them. Add a plate and then place the lid on and bring to the boil. Turn the heat down and boil over medium heat for about 1 hour.
For the sauce
Boil the broth. If you have some water from the pot from the dolmades you can use this too. In a small bowl put two Tbsp water with the cornstarch and mix it. Add the cornstarch to the boiling broth and mix it well. Turn the heat off. In a plate, mix the yolks and the lemon and whisk it well. Pour some of the broth with the yolk and continue whisking and add it in the pot with the broth. Whisk it until the sauce thickens a little bit. Pour the sauce over the stuffed cabbage rolls and season well with freshly ground pepper.