Remove the outer leaves from the pointed cabbage, cut away the stalk and blanch in salted water. Separate eight large leaves, cut away the roots of the leaves and always place two leaves on top of each other, facing each other. Cut approx. 100 g of the remaining cabbage into fine strips.
Cut the pepper into strips. Dice the onions and pickles. Grate carrots, peel and dice tomatoes. Sauté onions, cabbage and carrots in two tablespoons of oil and sauté for 5 minutes. Mix in the cucumber, tomatoes, rice, paprika strips, mustard, herbs and crème fraiche, distribute on the cabbage leaves, roll up the leaves and tie. Fry the roulades well all over in the remaining oil. Pour the vegetable stock with water and let everything stew for approx. 20 minutes.