Carefully remove the cabbage leaves from the head, they must not be broken. Blanch briefly, quench and cut out the hard central stalk, so far that the cabbage leaf can later be rolled up easily and does not break on the stalk, then allow to drain.
In the meantime, knead the tartare well with the sour cream, yogurt, rice, eggs, mustard, salt and pepper. If you like it spicier, you can add some hot paprika or more mustard.
Spread the cabbage leaves on the work surface and fill each with 1/8 of the minced meat mixture and roll into roulades: fold in the sides, roll up and wrap with twine.
Let the oil heat up in a large, coated saucepan (if possible, the roulades must be able to lie next to each other), insert the roulades and fry them briefly on both sides. Top up with the vegetable stock and cook for 30-45 minutes. For me, the savoy cabbage has to be soft, no longer firm to the bite, but everyone likes that differently. Remove the roulades. Mix the starch with a little cold water, add to the broth while stirring and bring to the boil to create a creamy sauce. Put the roulades back in the sauce and serve.
Potatoes go well with this, of course, but also rice.
Tip: so that no savoy cabbage remains, cut the rest of the head into small pieces, fry in a pan with a little oil, put the lid on, steam until it is soft, season and serve with it.
Without side dishes, the cabbage rolls have 375 kcal, 12 g F, 29 g E, 39 g KH per serving. For Low Fat this corresponds to 30: 29% (with potatoes and an extra portion of savoy cabbage then approx. 22%), for WW: 7.5 P (without potatoes as a side dish).
A tasty alternative to traditional cabbage rolls, which tend to have double values. They are just firmer than usual (due to the lack of fat in the mince).
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