Take off cabbage leaves carefully, try not to tear or break. Boil the leaves for a few minutes until they become soft enough to roll up without splitting.

Put the mince beef into a bowl, add an egg and mix very well until the texture gets sticky. Then add finely chopped onion and carrot. Season the mince with salt, pepper and nutmeg and then divide into 8 equal golf ball sized pieces.

Put each mince ball into a cabbage leaf and roll it up tightly but without squashing! Do the same for 7 more. Make sure to roll tightly enough to avoid the mixture coming out during boiling.

Use an appropriate sized pot just large enough to hold all the rolls tightly without gaps, otherwise the rolls might unroll. Fill any gaps with chopped potatoes or carrots - which can used for a side-dish.

Add water just enough to cover the cabbage rolls, try not to put too much in, though. Put in a soup stock and then simmer for about 15 to 20 min on medium heat.

As an option you can add a can of tomatoes, and then boil for another 10 min. Taste the sauce and season with salt, pepper and some herbs if required.