Separate the chard leaves from the stems, wash and blanch for 2 minutes in boiling water. Then take it out and place on a kitchen towel to drain. The stems have threads like celery stalks. Carefully cut off a piece of the end of the stem with a knife while pulling the threads, then cut the stems into slices.
Melt the butter in a saucepan and lightly roast the flour, then deglaze with the chard sauce and stir until smooth. Add the stock and cream and add the chard slices from the stalk to the sauce and simmer until they are slightly firm to the bite. Season the sauce with the spices.
Knead the minced meat with the eggs and spices to form a dough. Lay out the chard leaves and flatten the thick rib with a knife, then cover with a portion of minced meat, roll up and set aside until all the rolls are ready.
Place the rolls in the sauce and simmer over medium heat for approx. 20 minutes.