FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in animal fat, fresh white cabbages chopping and freezing, garlic straining, pork and paprika cutting, sunflower flour pouring with drinking water and maintenance for swelling. One performs the listed components mixing with sour cream, acetic acid, salt, red hot pepper and caraway, the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
