In small nonstick skillet cook shallots (or onion) until softened.
In medium bowl combine cooked shallots (or onion), veal, egg, bread crumbs, salt, pepper, and nutmeg; mix well.
Remove about 1 inch from core end of each blanched cabbage leaf.
Place 1/4 of meat mixture in center of each leaf; roll tightly, tucking in sides to enclose filling.
In same skillet arrange filled leaves seam-side down.
In small bowl combine remaining ingredients; pour over cabbage rolls, bring to a boil, and cook for 10 minutes.
Reduce heat to low, cover, and let simmer until cabbage is tender, about 25 minutes.