Blanch the cabbage leaves in boiling salt water for 4-5 minutes by portions. Lay on a kitchen towel and leave to dry. Knead the minced lamb together with thyme, chili pepper, garlic, salt, pepper and oil, divide into 6 portions, roll into balls and place each ball in the middle of one cabbage leaf. Tie the leaves into parcels with the kitchen string.
If you have a pressure cooker, add approx 200ml of water. Put the parcels in the steamer section, lock the cooker well and steam for about 15 minutes until cooked. If, alternatively, a well sealed pot with a steamer section is used, the cooking time should be 5-10 minutes longer.