Finely chopped onion and fry salo in the oil. Add the rice and fry until glassy. Pour 1/3 cup hot water, capped and leave on low heat until the rice absorbs the liquid. Add the mince and stir until the meat turns white. Season with spices. cabbage carving of to the book so that it becomes a round layer of 2 cm. Filled with the mixture, covered with cabbage leaves. Cabbage wraps of thread. Place in a saucepan over high finely chopped cabbage (can be covered with thin slices of smoked salo or bacon) and pour a glass of water and a cup of cabbage juice. Boil on low heat. Serve whole (the strings are removed) with sliced ​​pickles. When serving cut into slices. Instead of mince, this recipe can be made with sliced ​​boneless chicken pozaparzheno slightly smoked brisket, onion and 2-3 tbsp rice. Season with a few twigs finely chopped rosemary, pepper and vegeta.