FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots cutting and sauteing in melted fat, 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, carrots, greens and unstrained parts of white vegetables and bulb onions to produce garnish, mixing sunflower flour and unstrained parts of white vegetables and bulb onions with bone broth, white dry wine, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the rabbit meat, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
