Mince the onion and microwave it in a heatproof container covered with plastic wrap for 1 minute at 600W. Let it cool. Quarter the cherry tomatoes and remove the seeds.

Microwave the spring cabbage leaves in a heatproof container covered with plastic wrap for 3 minutes at 600W. Drain and let them cool. Flatten the thick stem parts and mince the stems.

In a bowl, soak breadcrumbs in milk, then add the minced onion, minced cabbage stems, ground meat, salt, and pepper. Mix until sticky and divide into 4 portions, shaping them into oval patties.

Place a meat patty slightly below the center of each cabbage leaf and roll tightly. Repeat for all 4 leaves.

In a heatproof container, mix the soup base ingredients (water, consomme, salt), add the rolled cabbage, and place the bay leaf on top. Cover with plastic wrap and microwave for 15 minutes at 600W.