1 kg meat of turkey breast
100 g salo
1 kg sauerkraut
1 tsp (5 g) red pepper
1/2 tea cup . (100 ml) vegetable oil
Turkey meat is cut into regular pieces, and salo - thin rectangular pieces. Add salt and sprinkle with finely crushed pepper. In the leaves of cabbage are placed on one piece of meat, and 1 piece of salo, after which the leaves are wrapped in dolmas. The dolmas rank in the pan, the bottom of which are put cabbage leaves and bring to the boil, pour a preheated oil, colored with paprika, and 1 and 1/2 cup water and cabbage juice. Cook on medium heat until ready.