The meat is ground. Cabbages were washed well and drained from the water, cleaned of the sheath leaves and cut into 6-8 parts together with cobs. Cabbage boil in salted water until tender, then drain. The stem is removed and the thicker parts of the leaves, after which the cabbage is squeezed well water, and cut into small pieces. Ground meat spreads vadhu table a thin layer on it spread cabbage, add spices and mix thoroughly mixed. Leave for 24 hours in the cold to be flavored, and then it was filled thin porcine or bovine intestine. Sequenced Small sausages of equal length. They were dried 2 week proveterivo place, then smoked 5-6 days at 20-25 C.