The meat is cleaned from the skins and cut into four slices thick. Each was cut in half lengthwise. Mix olive oil, oregano, pepper, mustard and lemon juice. The meat is placed in the prepared marinade to stand in a cool several hours, preferably overnight. Salt and each piece is wrapped in bacon. Place a grill or grill pan for 4-5 minutes to brown on each side. The pieces are arranged in a baking dish, cover with foil and put in preheated oven at 180 C for 10-20 minutes according to the desired degree of roasting. Chop cabbage cut into crescents and fry in hot sunflower oil with the butter. Putting green and chopped pepper and fry for 2-3 minutes. Add sugar, juice and wine and add salt to taste. Once it boils, reduce heat and let simmer for 5 minutes. Remove the lid and allow to boil off the liquid. The meat is served garnished with cabbage.