FIELD: producing of canned goods from meat and vegetables.
SUBSTANCE: canned goods are prepared by freezing and defrosting of fresh white cabbage leaves in oxygen-free atmosphere; rice cooking up to 150 % volume enhancing; cutting of onion, quince and basil greens; mutton chopping. Mutton, onion, rice, basil, table salt, and black pepper are mixed to produce mince. Cabbage leaves are filled with mince and pre-packed together quince, dried apricots, tomato paste, tallow butter and bone broth in specific component ratio.
EFFECT: canned goods of increased digestion value in contrast to similar culinary dish.
