Cut the meat into small equal pieces. Add salt and sprinkle with herbs and pepper. Cut the leaves of cabbage according to the size of the meat pieces. Each piece is wrapped as dolma. The dolmas arrange in a shallow pot, whose bottom is covered with finely chopped greens. Pour 1 cup (200 ml) warm water and 1 cup (200 ml) cabbage juice, pressed with a plate and cook on medium heat. Ready dolmas are flooded with fried lard with red pepper and served warm.