FIELD: food industry.
SUBSTANCE: invention is intended for usage in preservation industry during preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots, white vegetables and bulb onions cutting, sauteing in melted fat and partial straining, rabbit meat and greens cutting, sunflower flour pouring with bone broth and maintenance for swelling, mixing cabbages, greens and unstrained parts of carrots, white vegetables and bulb onions with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The rabbit meat, garnish and sauce are packed, sealed and sterilised.
EFFECT: invention ensures reduction of the manufactured target product adhesion to container walls.
