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Sauté the ground meat with the onion and bell pepper, 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 the cabbage 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, one bell pepper, ground black pepper and ground red pepper, salt, parsley, and dill.
