Remove the stalk of cabbage and it is allowed to boil for a few minutes in salted and acidified water, after which the leaves are separated. The meat is kneaded with rice, grated tomatoes and onions, parsley, red and black pepper and salt to taste. Mixture shrink dolmas into prepared cabbage leaves. The dolmas rank in a deep pan, the bottom of which is placed the bones of meat and finely chopped cabbage (the hard part of the cabbage), pour 1 cup hot water (or broth of cabbage), lemon juice and fat, pressed with a plate and cook 2-3 hours on low heat.