FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves fresh white cabbages taking to leaves, freezing and defrostation, rice cooking till double weight increase, bulb onions, apples, dried apricots and cilantro, basil, majoram and thyme greens cutting, mutton chopping, mixing with part of bulb onions, rice, cilantro, basil, majoram and thyme greens, part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves to produce tolma, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to 1:5 and maintenance for swelling, the extraction cake mixing with bone broth, tomato paste and the remaining salt to produce filling, the tolma, apples, dried apricots, the remaining bulb onions and filling packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
