Remove the outer leaves and the stalk from the savoy cabbage. Separate 6-7 large leaves from the savoy cabbage and cook in the boiling water for about 2 minutes. Let the leaves cool down.
Make a minced meat dough from the ingredients mentioned above. Remove the hard middle stem from the leaves and place on a work surface. Form approx. 5 pieces of the minced dough and place on the leaves. Fold in from the sides and roll up. For a better hold with roulade rings - Fix the needles in place, if necessary touch up with the remaining leaves.
heat the oil in a large pan and fry the roulades in it. I still had some of the minced meat dough left over and fried it with the meat stock and add chilli. approx. Let simmer for 30 minutes
In the meantime, chop the rest of the savoy cabbage into small pieces. Bring the broth to a boil and cook the savoy cabbage in it for 10 minutes. Stir more often so the savoy cabbage disintegrates faster. The broth should almost be evaporated at the end.
Heat the cream and melt the cheese in it. Add the cream and cheese mixture to the savoy cabbage. Season to taste with salt, nutmeg and a little pepper. I still had a leaf from the 2 min . brings some color and freshness to the cream sausage.
Remove the roulades from the stock. Season the sauce to taste and thicken a little.
Serve with boiled potatoes. It was really delicious