Kale leaves should be cleaned and soak in boiling salted water, then remove and place in cool water, then drain and set aside. Then on the other side of the bowl add minced meat, which should be added to rice, finely chopped onion, salt, vegeta, pepper and oil, and to mix everything together well. After the mixture well mixed, the mixture should be placed in the kale leaves and make them stuffed, you agree to the bowl, then it is subject and irrigated with water and cook on low heat for about an hour. During the cooking vessel should be shaken occasionally and add water as needed. At the very end of cooking japrak adds cream and leave to cook very briefly in order to unite with the liquid.