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, rice cooking till weight increases by 150%, bulb onions, quince and basil green cutting, mutton chopping, mixing with bulb onions, rice, basil green, salt and black hot pepper to produce mince, the mince moulding into cabbage leaves to produce tolma, sunflower flour pouring with bone broth and maintenance for swelling, tolma, quince, dried apricots, sunflower flour, tomato paste and bone broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
