1 head cabbage
1 lb. lean, ground pork
1 1/2 c. chicken broth
3 tbsp. olive oil
3 tbsp. tomato paste
1/2 c. chopped dill weed
3 scallions
1/2 c. uncooked rice
1 egg

Boil outer leaves 5 minutes, submerge cored head 10 minutes, core down.

Add to pork the rice, scallions (chopped fine), dill weed, tomato paste, egg, salt and pepper. Mix. Remove stem of cabbage leaves. Roll 1 or 2 tablespoons of stuffing in a leaf, and put rolled side down in pan. Pour on top the olive oil and chicken broth. Weight down with plate and cook at medium heat, 45 minutes - 1 hour.

SAUCE:

Separate 1 egg, beat the white until fluffy, not stiff. Add yolk and beat until mixed. Add a few drops of lemon at a time to taste.