FIELD: food-processing industry, in particular, public catering enterprises. SUBSTANCE: method involves freezing cabbage at temperature of -6 C for 5 hours and defrosting cabbage at room temperature, with following chip shredding of cabbage; introducing fine cut onion fried in vegetable oil, rice cooked to semi-readiness state, salt, and pepper into meat mixture passed through meat grinder, with above components being used in predetermined ratio; mixing above components. Method allows dietary stuffed cabbage rolls comprising meat and rice to be produced. EFFECT: increased nutritive value, improved digestibility of food and wider range of foods produced by public catering enterprises. 2 tbl
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