• cabbage weight 1.4 kg;
  • 2 bulbs;
  • 2 large tomatoes;
  • 3 eggs;
  • 750 g ground beef;
  • 100 g of cooked rice;
  • 200 g bacon;
  • dill;
  • salt and pepper.


  1. Cabbage put in a large pot, cover with water, salt, put on stove, bring to boil and cook 10-15 minutes. In the middle of the cooking head is recommended at least once to flip.
  2. After 15 minutes the cabbage gently remove from hot water, place on a plate and cool down completely.
  3. The cooled head to pass on to a large piece of gauze so that the head touched the fabric. Five outer leaves bend down and the cabbage over them completely cut off. From severed heads to separate a couple of whole sheets, which in the future will be needed for the formation of head.
  4. The cheesecloth along with the cabbage to move in a deep container.
  5. Onion and bacon finely chop and fry until cooked in sunflower oil. Wash rice, boil until tender and rinsed again. Wash tomatoes, dry and cut into medium-sized cubes.
  6. The stuffing to put in a deep container and mash. To it add the rice, diced tomatoes, fried onions with bacon. Mix well.
  7. Half cut cabbage finely chop and also add to the mince. There to drive all the eggs, add salt and pepper.
  8. Beef again good to knead and put the cabbage in cheesecloth. The leaves of the cabbage to rise up, wrapping the stuffing. But cabbage won't be able to close all the stuffing, here is a useful and previously deferred cabbage leaves. They need to be placed on top of the mincemeat peek-a-Boo, imitating the whole cabbage. Cheesecloth tightly and tie a knot so that the cabbage did not deploy.
  9. In a large pot to draw water, place it on the stove, salt and bring to a boil. Cheesecloth from cabbage dipped in water and boil for at least 3 hours.
  10. After this time the cabbage in cheesecloth to remove from hot water, place in a bowl and cool completely.
  11. Stuffed cabbage entirely removed from the gauze, cut into portions, decorate with dill and serve.