1. Clean the savoy cabbage and remove 12 of the outer leaves. Cut into the leaves at the base so they can be flattened easily. Blanch the leaves in batches in some boiling water for about 2 minutes. Rinse with cold water and let drain. Cut/Chop the remaining cabbage into bite-sized pieces and set aside.

2. Let the stale bread roll soak in some cold water for about 5 minutes. Squeeze out the water and add it to a large bowl. Remove the sausage meat from the casings and add to the bowl as well. Peel and finely chop the onion. Wash, dry, and finely chop the parsley – add both to the bowl. Add the eggs, mustard, dried thyme, and paprika powder to the bowl, season well with salt and pepper and mix everything until well combined.

3. Divide the meat mixture into six portions and shape each into an oval dumpling. Place two cabbage leaves overlapping each other in front of you, place one of the dumplings on top (see pictures). Fold the cabbage leaves over the dumpling and roll it up. Wrap the cabbage rolls tightly with kitchen string, so they do not open and unfold when being fried/cooked.

4. Peel the onion and garlic for the sauce and cut it into wedges/chop it finely. Set aside.

5. Heat up a large Dutch oven with some oil and fry the cabbage rolls briefly – the rolls should be slightly browned on all sides. Take the rolls out of the Dutch oven and place them on a plate.

6. Add the butter to the Dutch oven and let it melt. Add the onion wedges and the chopped garlic and sauté briefly. Next, add the chopped cabbage and cook/brown for about 5-6 minutes, stirring often. Add the tomato paste and thyme and let everything develop some roasting flavors. Deglaze the cabbage with the white wine. Let the wine cook down almost completely. Add the veggie stock and bring it to a boil. Season with salt and pepper to your liking. Add the cabbage rolls. The rolls should be submerged in the sauce – you might have to bury them a little in the chopped cabbage ;) Place the lid on the Dutch oven, reduce the heat slightly and let the cabbage rolls simmer for about 45 minutes.

7. While the cabbage rolls are cooking, you can prepare some boiled potatoes or pasta. Both are great sides for the cabbage rolls.

8. Remove the cooked cabbage rolls from the Dutch oven. Mix the cornstarch with some water and add this to the sauce to thicken it. Season with some more salt and pepper to your liking. Serve the cabbage rolls with sauce/chopped cabbage and some boiled potatoes (or pasta) on the side. Return leftover cabbage rolls back to the sauce.