Melt the butter in a small skillet over medium heat. Add the onion and sauté for 3 to 5 minutes, until softened and translucent. Reserve, and let cool completely. In a medium-size mixing bowl, combine the cooled onion, the pork, beef, egg yolks, scallion, parsley, rice, salt, and pepper, and reserve in the refrigerator.

Preheat the oven to 350°F. Bring a large saucepan of lightly salted water to a boil over high heat. Reduce the heat to medium high and maintain at a hearty simmer. Gently drop the cabbage into the water and simmer until the outer leaves are slightly softened, about 2 to 3 minutes. Remove the softened outer leaves and drain on a towel. Continue this process, simmering the cabbage and removing the leaves until you have accumulated at least 24 leaves. Coat a shallow baking dish coated with nonstick cooking spray. Place 2 leaves, slightly overlapping, on a work surface. Place 1/8 cup of the stuffing in the center and fold the leaves over the stuffing to seal tightly (the rolls should be about the size of a Chinese spring roll). Place the stuffed leaves seal side down in the prepared baking dish. Repeat the process with the remaining leaves and stuffing. Bake until firm to the touch, about 20 minutes. To serve, place two cabbage rolls on each plate and serve, or top with demi-glace, if desired.

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