FIELD: food industry.
SUBSTANCE: invention is intended for usage in preservation industry during preserved second-course lunches production. The method envisages recipe components preparation, meat chopping, fresh white cabbages cutting and freezing, laminaria cutting and blanching, bulb onions cutting and sauteing in melted butter, rice cooking till double weight increase, green cutting, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince and the mince moulding to produce cabbage rolls. One performs sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with sour cream, bone broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The cabbage rolls and the sauce are packed, sealed and sterilised.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
