Meats should be boneless. Cut small pieces of turkey meat, pork sausage and salo. Put the pieces of meat in a deep dish and Savory. Season with black pepper and cayenne pepper to suit your taste. Take care of cabbage leaves and remove the thicker veins. In each leaf with a spoon put the prepared stuffing. Turn dolmas. Prepare clay casseroles or deep pan. To pad the bottom layer of finely sliced ​​cabbage. On it arrange the dolmas. Top with pieces of pork lard and cabbage juice and pour a little water. Cover the container with foil and put to boil on medium heat about 1 hour. Then remove fthe oil and sprinkle the dolmas with paprika.