FIELD: producing of cannery goods.
SUBSTANCE: canned goods are prepared by freezing and defrosting of fresh white cabbage leaves in oxygen-free atmosphere; mutton cutting; rice cooking; onion and carrot cutting and roasting in milk butter. Then part of onion and mutton are chopped and blended with rice, table salt, and black pepper to produce mince. Cabbage leaves are filled with mince and spread with chicken eggs to produce stuffed cabbage leaves. Then rest onion, carrot, tomato paste, sour cream, table salt, black pepper and bone broth are blended, cooked and strained to produce sauce. Stuffed cabbage leaves, sauce and bay leaf are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value in contrast to similar culinary dish.
