Set aside 6 large cabbage leaves, washed and blanched in boiling salted water, and then was drained and cut into halves (can be used, and usually white cabbage or Chinese cabbage). The pulp is washed, dried and cut into cubes. Carrots and also cut into cubes. Two thirds of them are mixed with meat, egg and grated cheese. The mixture is seasoned with salt to taste and divided into 12 balls. They are distributed on the cabbage leaves, wrap up of dolmas and fastened with toothpicks. Broth and wine mix and boil. The dolmas put into this mixture and cook 15-20 minutes. Add the remaining carrots and sauté another 5 minutes. Ready dolmas are removed and kept warm. In the rest of cooking add the cream sauce and starch mixed into a little water. Boil the sauce, seasoned with red and black pepper to taste and remove from fire. The dolmas are served, splashed with the sauce.