850 g of meat turkey or chicken
1,5 kg sauerkraut
3/4 cup (150 ml) vegetable oil
1 tsp (5 g) red pepper
Meat partitioned and stew in the oil, then add salt, sprinkle with paprika and subtract. In the same fat stew a few minutes cut into very small core of cabbage, then remove from heat. Outer leaves of cabbage cleaned of solids and scalded with boiling water. In each piece wrapped in one piece of meat. The dolmas rank in a saucepan on braised cabbage, cover with a plate, pour hot water and boil on low heat until the fat remain. Serve, in each plate put 1 and cabbage dolma around.