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, soya texturate soaking in drinking water till the mass quadruplication, rice cooking till double weight increase, the soya texturate and rice mixing with part of salt to produce mince; the mince moulding into cabbage leaves to produce cabbage rolls, sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with sour cream to produce a sauce, the cabbages rolls and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
