Place the flour in a bowl, sprinkle a pinch of salt, add successively other products. Stir smooth dough and let it stand for 1 hour. Grease a pan with butter and fry thin pancakes. Take the leaves of the cabbage, cut the thickest part, if necessary. Dip the leaves in boiling salted water for 30 seconds. Remove them, flush them with cool water and pat dry. Place on each pancake sheet cabbage, top thin slices of ham. Sprinkle with salt, pepper and chili. Turn rolls. Mix cumin and bread crumbs. Dip each roll in beaten egg, then in caraway seeds and fry them in a hot sunflower oil. The sauce is prepared by finely chopped parsley and dill. Beat with other products.