The Kehl, which is stuffed with cabbage

500 g minced beef

200 g rump of lamb

2 PCs bow

a handful of rice

2-3 PCs tomatoes

25 g dill, cilantro

salt, pepper

cabbage

Finely chop herbs, onions, sliced peeled peeled tomatoes, mix all with minced meat, adding spices and rice.

Separately, cut the cabbage into two parts , dip in boiling water for 2-3 minutes, so that the cabbage leaves are a little softer, but not cooked. The leaves are removed from the water with a fork, pre-large veins on the leaves, cut the large leaves of cabbage divided into parts, each sheet put the stuffing and twist cabbage.

All stuffed neatly folded in a saucepan, pour water and put on fire.

Served with katagum or with sour cream.