1. Add an egg, salt, pepper, crushed garlic with salt, breadcrumbs, and 1/3 finely chopped onion to the minced meat. Mix the mixture thoroughly and divide it into 10 portions. 2. Rinse the cleaned cabbage, cut out the cores, and briefly blanch the leaves in a steam oven (99°C, approx. 4 min). After cooking, immediately cool them in ice water. 3. Fill the cabbage leaves with the minced meat mixture, place them in a GN container, and sprinkle with bacon. Arrange the stuffed leaves according to the technology mentioned above (step two).