FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. One performs fresh white cabbages taking to leaves, their freezing and defrostation. A soya texturate is soaked in drinking water till the mass quadruplication. One performs boiling rice till double increase of weight. One mixes the soya texturate and rice with part of salt to produce mince. The mince is moulded into cabbage leaves to produce cabbage rolls. Carrots and bulb onions are cut, sauteed in melted butter and strained. Sunflower flour is poured with bone broth and maintained for swelling. One mixes carrots, bulb onions and sunflower flour with bone broth, tomato paste, sugar, the remaining salt and black hot pepper to produce a sauce. The cabbage rolls and the sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
