Chop an onion very finely. Finely chop the parsley. Knead the minced meat well in a large bowl with the onion, parsley, nutmeg, egg, white flour and paprika powder. Season to taste with salt and freshly ground pepper.
Bring lightly salted water to the boil in a large saucepan, do not boil!
Cut the stalk from the cabbage. Put the head of cabbage in the water and peel off individual leaves from the cabbage every 3-5 minutes, turning it constantly. These must not tear. You need 16 sheets for 4 servings.
After detaching the stalk, cut off the hard parts directly on the leaf, reduce the cooking water a little and set aside.
Divide the minced meat mixture into 8 equal parts and shape into rolls. Place a sheet of cabbage on the table, place the minced meat roll on the back of the sheet (i.e. on the stalk), roll it up in the sheet and fold the protruding corners into the middle. Now wrap this packet in another cabbage leaf in the same way. Pin the corners with 2 toothpicks crosswise or fix the roulades with kitchen twine.
Heat some clarified butter or olive oil in a large saucepan, sear the roulades on both sides, then set aside.
In the same saucepan, fry the two remaining, roughly chopped onions until they turn brown, then briefly brown the cloves, bay leaves and peppercorns. Deglaze with a little cooking stock of the cabbage leaves, add the roulades and cook covered over low heat for about 30 minutes.
Take the roulades out of the broth, remove the bay leaves, cloves and peppercorns and thicken the stock into a sauce, season with salt and pepper if necessary.
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