Cabbage Roulade with a Lemon Sauce

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Partain Estate in Dallas, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 12 large cabbage leaves
 * 2 tablespoons olive oil
 * 1 white onion chopped
 * 1 carrot grated
 * 4 ounces mushrooms sliced
 * 1 cup wine
 * 1½ cups stock
 * ½ cup rice
 * 4 tablespoons red lentils
 * 1 teaspoon dried oregano
 * 4 ounces soft goat cheese
 * 1 tablespoon flour
 * juice of 1 lemon
 * 3 eggs beaten

Directions

 * 1) Preheat oven to 375°F.
 * 2) Blanch cabbage leaves in boiling salted water until they begin to wilt.
 * 3) Reserve water.
 * 4) Heat oil and sauté onion, carrot and mushroom for 5 minutes.
 * 5) Add stock, rice, lentils and herbs then boil for 15 minutes and remove from heat.
 * 6) Add cheese.
 * 7) Place a portion of the filling in each leaf then fold in the sides and roll.
 * 8) Place joint down in a roasting pan and add the reserved water.
 * 9) Cover with foil and bake for 30 minutes.
 * 10) Drain the roasting pan.
 * 11) Place 2½ cups of the water into a sauce pan and bring to a boil.
 * 12) Blend flour with a little cold milk.
 * 13) Add flour and lemon juice to the water then cook 5 minutes whisking to prevent lumps forming.
 * 14) Remove from heat and allow to cool 1 minute then add the eggs.