FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, soya texturate soaking in drinking water till the mass quadruplication, rice cooking till double weight increase, the soya texturate and rice mixing with part of salt to produce mince; the mince moulding into cabbage leaves to produce cabbage rolls, carrots and bulb onions cutting, sauteing in melted butter and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, carrots, bulb onions and pumpkin seeds extraction cake mixing with bone broth, tomato paste, sugar, the remaining salt and black hot pepper to produce a sauce, the cabbages rolls and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
