Place the savoy cabbage in a large pot with water, bring the water to a boil and blanch the cabbage for about 30 minutes. In the meantime, prepare the minced meat with pepper, salt, smoked paprika, eggs, ketchup, breadcrumbs, an onion and mustard (the minced meat may be heavily seasoned). When the savoy cabbage is blanched, remove it from the water (about 500 ml of the water pick up) and carefully remove the 6-7 large leaves, cut out the thick central rib up to the middle and set aside. Cut the rest of the savory into fine strips. Melt the butter in a wok, finely dice an onion until translucent, add the cut savoy cabbage, season with pepper, salt, nutmeg and cumin and let it collapse while stirring, then deglaze with approx. 100 ml cabbage stock, put the lid on and simmer until soft, stirring occasionally.