The leaves of cabbage are removed, cleaned and stripped if they are very large, cut into two or three parts. Chopped onion fry in fat. Add the rice and red pepper and also lightly fry. Both types of meat boned, cut into chunks and mix with a roux, savory, salt and pepper to taste. The filling is spread over the cabbage leaves and rolled dolmas. Arrange in a saucepan, the bottom of which is covered with chopped cabbage. Pressed with a porcelain dish, pour hot water (optional mixed with cabbage juice), enough to cover them, and cook on medium heat until the cabbage is tender.