FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh red cabbages taking to leaves, freezing and defrostation, cooked sausage chopping, wheat bread soaking in drinking water and chopping, cooked sausage and wheat bread mixing with chicken eggs, table mustard, acetic acid and part of salt to produce mince; the mince moulding into cabbage leaves to produce cabbage rolls, speck cutting and frying, sunflower flour pouring with drinking water and maintenance for swelling, speck and sunflower flour mixing with apple puree, drinking water and the remaining salt, the cabbage rolls and the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
