Chopped meat is mixed with chopped onions , rice, red pepper and salt to taste. Part of the mixture was filled previously cleaned and washed chicken, and the rest was wrapped dolmas in larger cabbage leaves. At the bottom of a large saucepan put sliced ​​salo, ribs and chopped core of cabbages. Put them on the chicken, and around it the dolmas. At the top is placed the blood sausage. The dish is sprinkled with crushed pepper, cover with cabbage leaves and pour in 1 and 1/2 cups of warm water. Cover the pan with the dough become a blur. After boiling, the dish is baked in a moderately hot oven for about 3 hours. Serve in the pan, as in the middle put the chicken and the blood sausage, and around - the dolmas.