FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation. Additionally the method envisages rice cooking till double weight increase, mutton chopping, mixing mutton, part of bulb onions, rice, cilantro, basil, majoram and thyme greens, part of salt and black hot pepper to produce mince, the mince moulding into cabbage leaves to produce dolma, sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with bone broth, tomato paste and the remaining salt to produce filling, packing, sealing and sterilisation of the dolma, apples, dried apricots, the remaining bulb onions and filling.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
