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Cut out the core of the cabbage. Place the whole cabbage in a large pot of boiling water. Using tongs, carefully peel away the leaves as they loosen. Cut out the tough stem from each leaf and set aside.
Mince any cabbage leaves that are too small for rolling. Sauté the onion and mushrooms until soft, then season with salt and pepper. Mix the onion/mushroom mixture with the veggie mince and minced cabbage. Depending on your mince, you may want to add an egg for binding. Season with salt and pepper.
Place about 2 tablespoons of the filling in the center of each cabbage leaf. Fold the sides inward, then roll into a log. The rolls don't need to be fully sealed.
Fry the cabbage rolls in olive oil on the "pretty" side for about 2 minutes, until golden brown. Transfer to a baking dish, brush the top with maple Sirup or treacle and bake at 180°C for 15 minutes.
Dissolve the jelly cubes in 600ml of hot cabbage cooking water. After the cabbage rolls have baked for 15 minutes, add the stock to the dish and continue baking for another 15-20 minutes.
(Optional) Pour the stock into a small pot and thicken with a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon of stock) if you'd like a gravy.
Serve with lingonberries, cucumber salad, and potatoes if desired.