FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of manually trimmed beef with muscular tissue having connective and fat tissue content below 20 wt% by mechanical processing of basic raw meat for improving structural and mechanical properties of connective tissue by grinding raw meat in grinder having discharge grid with openings of 16-25 mm diameter; performing additional mechanical trimming of ground raw meat and separating in single process connective tissue with meat flesh and fatty tissue remains; separating pressed out meat farce mass with connective and fatty tissue content below that of basic raw meat; mixing separated meat farce mass and additionally ground connective tissue having meat flesh and fatty tissue remains for obtaining meat farce; preparing raw meat of semi-fat trimmed pork and raw plant components: fresh blanched cabbage, bulb onion, blanched rice groats, as well as eggs or melange, edible salt, spice and condiment, with raw meat of beef and pork, cabbage and rice groats being used in the ratio of 1: (0.3- 0.6):(0.7-1.0): 1; preparing meat-and-plant farce by mixing all said components and adding water or ice-water mixture in an amount of up to 30% by weight of mixed components; cooling and packing meat-and-plant farce. Method of producing stuffed cabbage rolls involves preparing meat-and-plant farce; forming stuffed cabbage rolls; cooling and packing stuffed cabbage rolls. EFFECT: improved quality, organoleptical and consumer properties of product, reduced cost for producing high-quality product from raw meat of lower grade by imparting improved functional-processing qualities thereto due to optimized processes and modes. 26 cl, 2 ex
