Chops are crushed into thin squares and smeared with mustard. Vegetables for the filling and the cheese is cut and distributed evenly over the steaks, which are wound in a tight roll. Each roll is screwed in cabbage leaves as dolma and tied with thread. Ready roulades put in a baking dish, greased with sunflower oil, pour a glass of warm water and put to bake in a moderate temperature for half an hour. You can use leaves of fresh cabbage, previously blanched in salted water.