The stem of the cabbage is cut, then the healthy leaves are steamed in salted water. Carrots and heads of celery peeled, washed and grated. Peppers cleaned of stems and seeds, washed and cut into julienne. Cauliflower is broken into florets. Thus prepared vegetables add salt and gently rubbing sore. Cabbage leaves filled with this vegetable mixture. The dolmas are arranged in jars and pour the brine of salt and water, cold and strained. Pickles leave in a cool room for two weeks, as the brine is decanted in 2-3 days. In the dolmas consumption can sprinkle with pepper and field with sunflower oil.