Cut the check and sauerkraut / spend several sheets to cover the neck of the top / Drain them and confuse them together. Slice the sausage, the blood sausage, pork, chicken and veal chunks and slices of salo with thickness 7-8 mm. Clear rice and fry lightly in the oil, add the savory and add to chopped cabbage and check. Divide the mixture with cabbage and rice into 3 parts and all kinds of meat 2. The bottom of a large clay pot covered with row slices salo. Spreading the first third of the mixture cabbage rice check. Redim half meat - all types - sausage, blood sausage, chicken, veal, pork. Put 1-2 garlic cloves and pepper. Spreading the second third of the mixture cabbage rice check. Redim other meat - all types - sausage, blood sausage, chicken, veal, pork. Add the remaining garlic. Carefully cover with remaining cabbage-rice mixture. Arrange slices salo and add water / wine. Cover with cabbage leaves purposes. Put foil and cover the pot. The pot is placed in a cold oven on the first level, the inclusion of 250C degrees, waiting to boil, reduce to 150C and bake exactly 3:00. * Sol add, since it suggests that cabbage is enough savory, but if need be pre-salted rice and meat. * sausage and the blood sausage are pre-seasoned with many spices, so do not put extra.