Remove the top cabbage leaves and rinse well between the leaves to let the water drain out. Top of the crop – as in the photo, forming a peony flower.

To dissolve in cold water 3 tablespoons of salt per half liter of water. Lay cabbage in a stainless bowl, pour the brine and lightly attach the yoke to the cabbage didn't come up. If you can't pick up the dishes so that the sprouts were covered with brine-top up from the same calculation on 0,5 l of water-1 tablespoon salt-with a small slide. Salt need 3-4 days until the appearance of the characteristic smell of the salty cabbage you'll understand.

Clean the peppers and garlic. By the way-a large number of garlic is very convenient to clean by using a jar with a lid. Just put it inside the broken head of garlic and a few moments intensely shake the jar. Then shake almost pure garlic and remove the excess husks.

Skip the peppers and garlic through a meat grinder or blender, pour soy sauce and vinegar, add the sugar and stir until dissolved.

Will rascality oil, remove the pan from heat and quickly stir in the chilli flakes and paprika. Stir and pour into the vegetable mixture. Mix again.

Remove the salted cabbage and give it a wrap around, put on a plate and open the leaf. Lubricate vegetable mixture each sheet, be generous. Then turn each row of leaves, forming again a whole head.

Gently grab the head thread so that the filling does not fall out and set the cabbage in a suitable container standing up.

Pour half of the mixture, close tightly and store in the fridge for at least a couple of days. Tested to weeks well worth.

On the table tastes better from the fridge. And vodka is also there-so harmonious!