FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions cutting and sauteing in fat, brined tomatoes cutting, the listed components mixing with ground pumpkin seeds extraction cake, fat, tomato paste, citric acid, ascorbic acid, sugar, salt, red hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation. All the components are taken at a specified content ratio.
EFFECT: invention allows to reduce stratification of the product manufactured.
