Peel your potatoes and carrot and cut them into small dice. Cute the Broccoli into smaller pieces. Cook the veggies until al dente/ not too soft.
Peel the Onion and Garlic and chop. Fry with some oil for a short time and keep aside.
Strain veggies (keep veg stock aside for later) and separate potatoes from carrot and broccoli. Place potato to pot and add the milk and butter. Heat up the pan and mash the whole content well.
Place the pot on the stove and cook, add the broccoli & carrots to the mash, season with turmeric powder, nutmeg, salt and pepper. You can safe the vegetable broth to make the sauce later on.
Add in half amount of the previously fried garlic and onion from step 2 (the other half will be required for the sauce).
Mix the stuffing well! Remove from the heat and keep aside to cool a bit.
Add some water to a pot, heat it up and place the cabbage leafs into the water. Allow them to cook for 8 minutes. Take them out of the water once they are soft and cool them shortly under cold water.
Place one large cabbage leaf on your working space and place a large leaf on top. Add 1-2 Tablespoons full of stuffing into the center.
Now wrap by pulling the side leaf parts into the center. Then gently fold it in on top and down as well. Keep on holding it together!
Take a kitchen twine to hand (about 60 centimeter long). Hold on your parcel and turn it top side down.
Take the string underneath the parcel and take it back up, lock the two strings and take the string lengthwise, turn the parcel and lock again the 2 strings with each other.
Come back towards the other side and make a knot. It's just like parceling a gift!
Then place the parcels into the pan and fry on one side first, turn and fry the other side so that it gets some color.
Take the rolls out once finished fried and place the previously fried onion and garlic into the pan. Add the veg broth, the cream, the tomato paste and season a bit with salt and pepper and create the sauce. Cook for a 3 minutes until done.
Serve the Veg Rolls hot, topped with the sauce and some Parsley (or coriander to make it a bit Asian)