FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes beef chopping and blending with table salt, black pepper and nutmeg to produce mince; Savoy cabbage leaves slow freezing and defrosting in oxygen-free atmosphere; wheat flout sautéing in vegetable oil and blending thereof with table salt and bone broth to produce souse. Mince is folded in cabbage leaves to produce stuffed cabbage leaves. Stuffed cabbage leaves and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
