1. Remove the core from the cabbage and blanch it in a pot with plenty of water until the leaves soften. Carefully separate the leaves and let them drain.
2. If necessary, trim the thick vein from each leaf. In a bowl, combine the ground meat, olive oil, chopped onion, rice, cinnamon, pepper, parsley, and crumbled vegetable stock cube.
3. Mix the filling well until everything is combined. Place a small amount of filling on each cabbage leaf and roll into dolmades, folding in the ends first and then rolling tightly.
4. Line the bottom of a large pot with small outer cabbage leaves or scraps, and arrange the cabbage rolls tightly in rows on top.
5. Add hot water until it almost covers them, cover with a plate to prevent them from unraveling, and simmer gently over low heat until they are cooked through and the liquid thickens nicely.
For the Avgolemono
1. Whisk the eggs with the lemon juice and the cornstarch or flour.
2. Take a little cooking liquid from the pot and gradually add it to the egg mixture, stirring constantly.
3. Pour the avgolemono back into the pot, gently shake the pot, and let it sit over very low heat without boiling, until the sauce thickens.
