FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions cutting and sauteing in vegetable oil, brined tomatoes cutting, brined mushrooms milling. One mixes the listed components with sunflower flour, vegetable oil, tomato paste, citric acid, ascorbic acid, sugar, salt, red hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
EFFECT: method allows to reduce stratification of the target product produced.
