FIELD: food production process.
SUBSTANCE: prepared soya texturate is soaked in drinking water until its mass is four time increased. Rice is boiled until mass doubles. Listed components are mixed with salt to obtain mince. Prepared white cabbage is taken to leaves which are frozen, preferably - at a slow rate and defrosted under oxygen-free conditions. After that mince is formed into them to obtain cabbage rolls. Prepared wheat flour is sauteed in melted butter. Browned flour is mixed with sour cream to obtain sauce. Cabbage rolls and sauce are packed at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: pre-cooked food digestibility improvement.
