Stuffed Savoy Cabbage Roulades

For the roulades: remove exterior leaves of cabbage,  blanch cabbage head in a large pot of boiling salted water for 3-5 minutes and peel off 12 large leaves. Blanch remaining cabbage briefly. Cut out hard stalk. Peel onion and chop finely. Cut bacon into small cubes. Drain remaining cabbage and chop finely. Heat oil in a pan and saute onion and cabbage briefly. Strain all resluting liquid .Remove from heat and cool. 

Mix ground meat with egg, bacon, breadcrumbs, cabbage and onion mixture, season with salt, pepper and nutmeg.

Arrange 4 foil sheets next to each other on a flat sruface, brush with oil. Place 3 cabbage leaves, overlapping, onto each sheet. Divide meat mixture into 4 portions and place in the middle of cabbage leaves. Roll up roulades and seal tighly. Arrange roulades on a baking sheet and bake in preheated oven at 190°C (approximately 375°F) for about 40 minutes.

For the sauce: peel onion and garlic and chop finely. Heat 1 tablespoon of oil in a pan and saute onion and garlic briefly. Add tomatoes and season with salt and pepper.