Sauté the ground meat with onions and bell peppers, seasoning with salt, and then add chopped parsley and dill. Cut out the core of the cabbage and fill the cavity with the meat mixture. Braise over low heat.
You will need half a kilogram (about 1.1 pounds) of ground meat, a head of fresh or fermented cabbage, one onion, black and red ground pepper, salt, and parsley.