The meat is cut into small pieces the size of a pogacha, spitted on narrow wooden sticks and then turned over a glowing charcoal fire until it is cooked. The cabbage and garlic are cut into small pieces, stewed in water with a little oil, salted, peppered, and then the sour cream is added. The pieces of meat roasted on the wooden sticks are put on the steamed cabbage and the dish can be brought to the table on the spot.
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