FIELD: food industry.
SUBSTANCE: invention relates to the field of 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, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
EFFECT: invention ensures reduction of stratification of the target product produced.
