FIELD: canned food industry.
SUBSTANCE: method involves cutting and frying duck meat in melted fat; shredding and freezing fresh red cabbage; cutting and slightly frying bulb onion in melted fat; slightly frying wheat flour in melted fat; cutting greens; mixing said components, without oxygen access, with sugar, edible salt, citric acid and caraway; packing resultant mixture and bone soup; pressurizing and sterilizing.
EFFECT: increased digestibility of canned food as compared to similar culinary dish.
