Cut off the pointed cabbage at the lower end by about 3 cm. This makes it easy to remove the leaves one by one. Remove all leaves down to the inner core and blanch in boiling water for 3 min. In the meantime, finely dice the onions. Mix the minced meat with the breadcrumbs, eggs and half of the onions.
Season with salt, bell pepper, cumin, paprika and marjoram. Now take 4 of the inner cabbage leaves and spread the mince mixture on them in a meatball shape, now wrap the remaining larger leaves around so that you have 4 nice roulades. Now tie them with some kitchen twine so that they don’t fall apart during cooking.
Cut the pancetta into fine strips, as well as the remaining pointed cabbage. Fry the roulades lightly in a little oil and then place them in a roasting pan. Add the bacon to the pan and fry together with the remaining cabbage and onions. When it has taken on a nice color, deglaze with 1 liter of water and add to the roulades. Now braise the whole thing in the oven at 180°C for about 60 minutes.