Blanch the cabbage leaves in boiling water until softened. Set aside.

Prepare the meat filling by mixing ground meat, minced onion, egg, salt, pepper, nutmeg, breadcrumbs, and milk in a bowl.

Place a portion of the meat filling onto each cabbage leaf and roll tightly, tucking in the edges.

Heat olive oil in a pot and sauté the quartered onion and sliced carrot until slightly softened.

Arrange the cabbage rolls in the pot, add water, consomme cubes, bay leaf, and tomato ketchup.