FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, fish fillet chopping, rice cooking till double weight increase, chicken eggs boiling, shelling and cutting, bulb onions cutting and sauteing in vegetable oil, fish fillet, rice, chicken eggs and bulb onions mixing with part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf 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.
