FIELD: food industry.
SUBSTANCE: invention relates to the technology of production of meat and vegetable preserves. The method envisages recipe components preparation, bulb onions and speck cutting and combined sauteing, beef chopping, pearl barley cooking till weight increases by 150%. Then the listed ingredients are mixed with part of salt and part of black hot pepper to produce mince. One performs fresh white cabbages taking to leaves, their freezing and defrostation. The mince is moulded into cabbage leaves to produce cabbage rolls. One performs garlic grating and mixing with flour, sour cream, bone broth, tomato paste, the remaining salt and the remaining black hot pepper to produce a sauce. The cabbage rolls and sauce are packed, sealed and sterilised. One uses sunflower flour that is preliminarily poured with bone broth and maintained for swelling. The components are used at the following expenditure ratio, weight parts: beef - 330-339.6; speck - 15.6; fresh white cabbages - 450; bulb onions - 36-36.5; garlic - 5.7-6; pearl barley - 30; sunflower flour - 15; sour cream - 50; tomato paste in conversion to 30% dry substances content - 7; salt - 10; black hot pepper - 0.05; bone broth till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
