FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components. For this purpose one performs fresh white cabbages chopping and freezing, carrots, white vegetables and bulb onions cutting, sauteing in melted fat and partial straining. Additionally, rabbit meat and greens are cut; ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes cabbages, greens and the unstrained parts of carrots, white vegetables and bulb onions to produce garnish. Then one performs mixing ground pumpkin seeds extraction cake and the strained parts of carrots, white vegetables and bulb onions with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The rabbit meat, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
