Wash mugwort, shake dry. Pluck the leaves and any buds from the stems of 2 twigs and chop them. Finely chop juniper berries as well, mix with mugwort, 1 tsp. pepper and 2 tsp. salt. Peel and roughly dice the vegetable onions
Dice cucumbers, mix with mustard and breadcrumbs, season with salt and pepper. Wash the meat, dab dry, coat inside with mustard mixture. Roll up the meat, tie it up with kitchen twine, while tying the remaining herb twigs. Rub meat with onion mixture
Heat the oil in a frying pan. Fry the rolled roast vigorously while turning, remove. Fry the vegetable onions in the frying fat for a few minutes. Deglaze with stock and wine and bring to the boil. Put the roast back into the roaster. Cover the roast in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) and braise for approx. 2 hours.
Remove the outer leaves from the cabbage. Cut the cabbage into quarters and cut out the stalk. Wash the cabbage, drain and roughly cut into strips. Peel small onions and cut into fine strips. Heat butter in a large pot. Cover the cabbage and onions and stew them for 10-15 minutes until soft. Season with salt, pepper, nutmeg and a little sugar.
Remove the roast from the roaster and put it aside covered. Pour frying stock through a sieve into another pot, bring to the boil once, stir in honey. Mix starch with a little water, thicken the simmering stock with it, simmer again for about 1 minute. Season to taste with salt and pepper. Serve cabbage, sauce and meat. Boiled potatoes taste good with it