Toast the pine nuts in a pan without fat until golden. Wash the savoy cabbage leaves and briefly blanch them in boiling, lightly salted water.
After a few seconds, when they have turned a strong green color, remove them and carefully pat dry individually with a paper towel. Now place a piece of goat cheese in the middle of each leaf and drizzle half a teaspoon of honey on it. Add a few of the roasted pine nuts and then roll up the whole thing like roulades and wrap with roulade twine or something similar so that they don`t fall apart.
Now fry the roulades in a pan on all sides until they are lightly golden. Then it can be served.
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