• Set a large pot of water to boil.
• While the water is heating, core the cabbage. Cut out the core of the cabbage with a sharp knife, about an inch wide and about 2 inches deep, angling towards the center of the cabbage. Don't go too wide or too deep – we want to keep the cabbage leaves in tact.
• Boil the cabbage, core side up. As the cabbage boils, the outer leaves will soften so that you can easily peel them off and set them aside. If you have to pull, the leaves are not soft enough and require additional boiling. Boil and peel the leaves off the whole cabbage. Set the leaves aside to cool. Save the water and set aside.
• Dice the onion, garlic and scallions and add to a skillet with olive oil. Saute over medium heat until softened and translucent.
• Add the carrots, celery, spices and herbs and sauté until well incorporated and softened, about 5 minutes.
• Then add the rice, chickpeas, and water. Saute for just a minute or two or until the water has been absorbed. Turn off the heat and set the filling aside.
• Next, fill and roll the cabbage leaves. Add a tablespoon of filling towards the bottom of the leaf. Roll once from the bottom up. Then fold over the sides. Then continue rolling up tightly like a burrito.
• Line a big pot with unused cabbage leaves. Then layer the cabbage rolls tightly against and on top of one another. Add a small drizzle of olive oil and salt and pepper to season the actually cabbage itself. Then add the hot water from before until the cabbage rolls are just covered. Finally, place a dinner plate on top of the cabbage rolls.
• Bring the cabbage rolls to a boil. Then reduce the heat to medium-low and simmer for 45 minutes with the dinner plate on top of the leaves.

Making the Sauce

• When there's ten minutes left of cooking time, prepare the sauce. Begin by adding the aquafaba to a big bowl and beat with a hand mixer. Once the aquafaba starts to get foamy, add the cream of tartar and then beat on high until fluffy, about 5-6 minutes.
• Juice the lemon and whisk the cornstarch into the lemon juice. Then add that to the bowl of aquafaba.
• Once the cabbage leaves have finished cooking, drain the broth from the pot into a measuring cup. Set the pot aside and remove the dinner plate.
• With one hand, pour the broth slowly into the bowl of aquafaba and with the other hand, whisk at the same time. Whisk until the broth has been fully emptied into the aquafaba.
• Pour the aquafaba sauce over the cabbage rolls and then drizzle the cabbage rolls with olive oil, salt and pepper.
• Gently scoop out the rolls and some broth onto a plate and serve. Top with fresh dill if desired.