Savoy Rolls with Tomato and Gingerbread Sauce

Blanch the cabbage leaves in boiling salted water for approx. 3 minutes, rinse under cold water and cut any excess stem flat. Peel and finely chop the shallot, wash the parsley and chop finely. Combine the minced meat, shallot, parsley, mustard and pepper and season with a little naturally brewed soy sauce. Distribute the meat on the cabbage leaves, roll up tightly and bind with kitchen twine.

Wash the tomatoes, remove the stems and chop roughly. Peel the onions and chop finely. Pluck the thyme leaves off the stems and place everything in an oven-proof dish, pour over the stock, place the rolls on top and cook in a pre-heated oven at 180 degrees Centigrade for approximately 40 minutes, turning occasionally. Arrange the rolls on plates and reduce the remaining liquid. Then season it with tomato puree, sugar and gingerbread spice and pour over the rolls. Serve with fluffy mashed potatoes.