Remove the stalk from the kale leaves and blanch (scald) in salted water, then rinse in cold water and pat dry. Cut the carefully boned pike fillet into small cubes and freeze slightly in the freezer, but do not freeze. Chop in a blitz cutter (blender), salt, pepper and gradually add the cold sweet cream while blending, creating a nice elastic farce. Briefly blanch the carrot cubes in salted water, rinse with cold water and drain well. Mix into the farce together with the chopped parsley. Place cabbage leaves on top, pour farce into a piping bag without spout (attachment) and pipe a short strand onto each cabbage leaf. Fold the cabbage leaf sideways over the stuffing and roll up. Place the cabbage rolls in a casserole dish, pour the prepared hot paradeis sauce over them and place in the oven at 160 °C for about 30 minutes. Serve the pike cabbage rolls together with the tomato sauce and a dollop of lightly salted sour cream. Add cherry tomatoes deep-fried in hot oil as garnish. For the tomato sauce, sauté onions and garlic in hot olive oil. Add the coarsely chopped pelati with juice. Stir in bay leaf, rosemary and a pinch of chili and let everything cook for some time. Remove the bay leaf and rosemary sprig and blend the sauce with a hand blender. Add the butter flakes and season with salt and a little sugar.