FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, herring fillet cutting and frying part of it in vegetable oil, carrots and bulb onions cutting and sauteing in vegetable oil, fresh white cabbages taking to leaves, chopping part of them, rice cooking till double weight increase, mixing and mincing raw and fried herring fillet, carrots, bulb onions and chopped cabbage leaves; addition of rice, part of salt and part of black hot pepper to produce mince, the remaining cabbage leaves blanching and moulding mince into them to produce cabbage rolls, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, allspice, cloves, cinnamon, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
