Cook the rice according to package instructions and set aside.

In a large bowl, combine ground meat, cooked rice, chopped onions, leek, spring onions, dill, parsley, and season with salt and pepper.

Remove the core of the cabbage and blanch the leaves in boiling water until tender.

Take a cabbage leaf, fill it with meat mixture, and roll tightly, tucking in the sides.

Place the rolled cabbage in a large pot and add bay leaves and chopped celery.

In a separate bowl, whisk together eggs, lemon juice, lemon zest, and flour until smooth.

Pour the egg-lemon mixture over the cabbage rolls in the pot.

Add enough water to cover the rolls and cook on low heat for approximately 90 minutes.