By using a very sharp knife cut out the stem from the cabbage and then add it in a large soup pot with boiling water.
Boil the cabbage on one side for ten minutes and then, by using a spoon, turn it over so as to soften well on the other side too.
At the same time, finely chop the onion, dill and parsley while grate the carrots on the grater.
In a large bowl add all the ingredients for the stuffing and mix well for 1-2 minutes.
On a clean surface, lay a cabbage leaf vein side up with the stem end towards you. Cut the leaf stem to remove any thick spine remaining. Do not throw them away, we will add them to the saucepan in which the cabbage rolls will be cooked.
To make the cabbage rolls, pick up one cabbage leaf at a time and add 1 heaping tablespoon of the mixture in the center. Fold the sides of the cabbage leaves inward and roll.
On a large flat-bottomed saucepan add the remaining thick spines of the leaves and some leaves in order to cover the bottom of the saucepan. Then add the cabbage rolls.
As soon as you create the first layer, add a second if necessary until you have added all of them.
Invert a heatproof plate on top of the cabbage rolls so that the cabbage rolls don’t fall apart while cooking. Add hot vegetable broth and olive oil.
Bring to a boil and then reduce the heat and simmer for approximately 1 hour. Remove from heat and wait for at least 15 minutes before using the broth from the pot for the egg-lemon sauce.