Blanch the cabbage whole briefly in salted water, remove, drain and remove the leaves layer by layer. Put six large leaves aside. Chop the rest and fry in butter together with the diced shallot.
Let the milk boil. Cut the rolls into thin slices, put them in a large enough bowl, pour the milk over them and cover the baking dish with a lid.
Sauté the leek in a little butter and together with 6 tbsp of roasted cabbage add to the soaked rolls form. Add eggs, season with pepper, salt and nutmeg and mix well. If the mixture is too dry, add a little milk. Form small dumplings from the mixture and wrap them tightly in the cabbage leaves.
Place the cabbage balls in a buttered gratin dish and bake for 10 minutes in the oven at 180 degrees (convection oven).
In the meantime, sauté diced onion with garlic in olive oil and add diced bell bell pepper, douse with vegetable soup. Season with thyme, salt and pepper and make 5 minutes. Then stir in tomato cubes and season with paprika powder.
Pour the sauce over the cabbage balls form and cook everything together repeatedly for 10-15 min in the stove.
Serve the cabbage leaves with the sauce and sprinkle with fresh basil.
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