FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, cutting and sauteing in vegetable oil part of fish fillet, bulb onions cutting and sauteing in vegetable oil, fresh white cabbages taking to leaves, chopping part of them, mixing and mincing raw and fried fish fillet, carrots, bulb onions and chopped part of cabbage leaves; addition of part of salt and part of black hot pepper and part of allspice to produce mince, the remaining cabbage leaves blanching and moulding mince into them to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, remaining allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
