Core the cabbage and separate the leaves. Dunk the leaves in boiling water 2 minutes, then drain.
Soak the bread with water, squeeze dry, then combine in a bowl with mince, salt and pepper, marjoram, nutmeg, garlic and eggs.
Divide the filling between the cabbage leaves and roll up, tucking in the ends. Secure with kitchen string if necessary. Preheat the oven to 200 degrees C.
Melt the butter in a cast iron saucepan and slightly brown the cabbage rolls on all sides. Add the stock, cover and bake 30 minutes. Remove the rolls to plates and thicken the sauce with the flour, simmering 5 minutes.