FIELD: food industry.
SUBSTANCE: 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. White cabbage leaves are frozen and defrosted without oxygen access, and minced meat is formed in them to prepare rolls. Carrots and raw onions are cut, browned in melted butter and strained. Wheat flour is sauteed in melted butter. Carrots, raw onions, wheat flour, tomato paste, bone broth, sugar, table salt and black bitter pepper are mixed to obtain sauce. Cabbage rolls and sauce are packed in a ratio specified. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
