Soak the buns. Clean the cabbage, cut out the stalk. Cook in 2-3 l boiling salted water for about 15 minutes. Remove 12 large leaves bit by bit (use the rest for other purposes). Cut the leaf veins flat
Peel and chop the onion. Knead with pressed bread roll, egg and minced meat, season. Lay 2 cabbage leaves overlapping on top of each other. Spread 1/6 of the chopped mass on each and roll up. Wrap with kitchen string
Heat the fat. Fry the roulades in it all around. Deglaze with stock and braise for about 40 minutes
Clean, wash and chop the carrots and mushrooms. Add to the roulades after 30 minutes. Stir cream and starch until smooth. Stir into the casserole stock, bring to the boil, season to taste. Served with: potatoes or rice