FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, calamary fillet and scad fillet chopping, rice cooking till double weight increase, bulb onions cutting and sauteing in vegetable oil and greens cutting. One mixes calamary fillet, scad fillet, rice, bulb onions and greens with chicken eggs, part of salt and part of black hot pepper to produce mince; the mince is moulded into cabbage leaves to produce cabbage rolls. One performs sunflower flour pouring with fish broth and maintenance for swelling, the flour mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The cabbage rolls and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
