500g meat, 3-4 onions, 50g melted butter, salt and pepper - to taste. 100-120 leaflets of vine.
Mince the pulp of lamb or beef. Add the chopped onion. Add salt and pepper, stir. Pick the young leaves (leaflets) of the vine. On the back side of each leaflet put 1 tsp of minced meat and roll in the form of small stuffed cabbage roll.
At the bottom of the pot put a plate. On the plate put the rolls seam down in rows. Cover top with other plate. Pour cold water so that it covered the contents of the pot, and cook for 30 - 35 minutes on low heat. Pour with melted butter.
Serve up on plates for 15-20 pieces per serving. Serve up the sauce separately in cups. The rolls are cooked only in the spring, during the occurrence of vine shoots. Of canned leaves are cooked in the winter.
