Mince the onion and microwave for 30 seconds at 600W. Let it cool. Cut the carrot into bite-sized pieces.

Boil water in a pot and add the cabbage with its core intact. Simmer for 4 minutes, drain, and let it cool.

Remove the cabbage core. Separate 6 outer leaves and finely chop the remaining core and leaves.

Mix breadcrumbs and milk in a bowl. Add the remaining meat filling ingredients and mix until sticky. Divide into 6 portions and shape into balls.

Spread a cabbage leaf, dust with flour, place meat filling in the center, and roll tightly. Secure with a toothpick. Repeat for all 6 rolls.

Place the rolls seam-side down in a pot. Add the remaining cabbage, carrot, and seasoning ingredients. Simmer for 15 minutes on low heat.