FIELD: food industry.
SUBSTANCE: invention may be used during preserved second-course lunches production. One performs fresh white cabbages taking to leaves, their freezing and defrostation. One performs calamary fillet and scad fillet chopping, rice cooking till double weight increase, bulb onions cutting and sauteing in vegetable oil, 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. Ground pumpkin seeds extraction cake are poured with fish broth and maintained for swelling. The sauce is produced by way of ground pumpkin seeds extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf. Cabbage rolls and sauce are packed into a container. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
