Cut the meat into small pieces and passed twice through a meat grinder. The second time I added a dip in milk and well squeezed white bread, cut, fried in fat onion, salt, pepper, dill, parsley and eggs. Moldovans used to wrap fresh cabbages that steamed with Настойка bran (Varsh) or decoction of the unripe grapes to impart a slightly sour taste. Each piece of dolma put salo, to become juicy. The dolmas rank in the pan, sprinkle with bits of salo and bake in a moderate oven. Preparing dolmale Moldavia lasts three days. First day after a short browning pour meat broth and stew. For this purpose are used pottery whose lids are glued with a strip of dough. The dolmas sauté over low heat until half the broth evaporates. Then put in a cool place. The next day is smothered in white wine with tomato sauce and again put a cold. On the third day finally the dolmas are arranged in a wide pan on a thick layer of chopped cabbage and tomato slices. Not put close to each other. Top is covering with salo cubes and pan is inserted in the oven. Occasionally shake. The dolmas are served as a nice golden brown and a thin cover.