Using a pointed knife, remove the stalk from the cabbage.
Boil in about 2 liters of salt water for 20 minutes, so that the leaves can be separated and rolled more easily.
In the meantime chop the onion and roast with 1 tbsp of oil in a pan until slightly browned.
Mix all the ingredients for the filling in a bowl and place in the refrigerator.
Preheat the oven to 200°C. (400°F)
Clean the soup vegetables and cut into coarse pieces. I do not peel them, especially when organic. Place in a roasting pan (or on a deep baking tray).
Wash and prepare the vegetables for the side dish: Peel the butternut squash and turnip cabbage and cut into slices about as thick as a thumb. Divide the cauliflower into pieces.
When the cabbage has boiled for about 20 minutes, remove the water (possibly use for the soup). Stuff the cabbage leaves with the ground meat stuffing and roll them. Fold the edges so that the filling does not leak. Wrap with 2 slices of bacon and place in the roasting tin. (Place on top of the soup vegetables) The filling is for appr. 8-10 roulades.
Add the winter veggies and the leftover cabbage to the roasting tin.
Pour hot water, appr. thumb width.
Cook for about 45 minutes. From time to time, pour with some water from the roasting pan.
When the roulades ar finished, you can mix the juice from the roast with sour cream and pour over the roulades before serving. Alternatively, the sour cream can be served in an extra bowl.