Cabbage rolls

1. Set a large pot of water on the stove and bring it to a boil.
2. Next, remove the core of the cabbage by inserting a small sharp knife at an angle into the bottom of the cabbage. Carve out the core halfway into the cabbage. 
3. Set the head of cabbage, core side down, into the boiling water. After a couple of minutes, turn it over and start pulling the leaves away from the head, using a tray with a towel ready to catch the wet leaves and soak up extra water drips.
4. Once they're all pulled away, carefully remove the tough center rib from each leaf. Set both parts aside as you go through all the leaves.
5. Make the beef filling by adding all the ingredients except the beef to a bowl. Stir to incorporate, then crumble all of the beef on top.
6. Carefully toss the beef and other ingredients together and gently combine throughout the beef. Do not overwork the mixture, or it will have a firm, dry texture.
7. Using a 2 ounce trigger-style scooper to portion out the rolls. Lay one leaf in front of you with the cut side up. Place a scoop of filling towards the top and center and form the portion into an oblong meatball. Fold each side over, then roll it up the length of the leaf, setting it seam side down in the pot.
8. Put the reserved ribs from the leaves in the bottom of your Dutch oven or pot. Top with the sliced red onions and any leftover herbs.
9. Next, fill the pot with the cabbage rolls, placing them seam side down. Stacking the rolls on top of each other is okay as long as each layer is snug. Add a few pinches of salt and pepper to the top.
10. Pour chicken stock into the pot coming up about halfway to the rolls. TIP: If you use a larger pot, you can top the rolls with an inverted plate to keep them weighted down during cooking. (The rolls were up to the lid in the 2-quart pot I used, so there was no need for additional weight.) Add the lid and bring the pot to a full boil. Once it has boiled, turn it down to an audible simmer and cook for 45 minutes. Do not let it come back to a boil, or the beef will become too firm.

Lemon cream sauce

1. Pour 2 cups of heavy whipping cream into a small pot and bring to a boil, then lower to a simmer. Watch it carefully at first because it will bubble up quite a bit and can boil over easily. Once some moisture evaporates, it will sit at an easy simmer.
2. Add lemon zest and juice along with a 1/2 teaspoon of salt. Stir to combine.
3. Measure out one cup of broth when the cabbage rolls are cooked and removed from the pot. Use the broth to thin the sauce to a pourable consistency.
4. Serve the cabbage rolls topped with the sauce, fresh herbs, and fresh cracked pepper.