Cook the potatoes for 20-25 minutes. Drain, peel, press through a press and allow to cool. Mix with the butter, egg yolks and flour. Season with salt, pepper and nutmeg.
Cut the stalk from the cabbage. Blanch the cabbage in boiling water for about 10 minutes, loosen the outer leaves. Repeat the process to loosen a total of about 10 large leaves. Use the remaining red cabbage for other purposes.
Cut the leaf veins of the detached leaves flat. Lay out the leaves overlapping on baking paper to form a rectangle (approx. 30 x 35 cm). Spread the potato mixture on top. Put the cranberries on top in blobs, then roll up. Additionally wrap in aluminum foil and close tightly.
Cook the roulade in a hot oven (top / bottom heat: 175 ° C, fan oven: 150 ° C) for 90 minutes. Take out of the oven, remove the foil and let rest briefly. Cut the roulade into slices.
If time is a bit short, you can also use very well-made dumpling dough.
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