FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, maize grits boiling till double weight increase, bulb onions cutting and sauteing in beef fat, beef mincing, the listed components mixing with part of salt, part of black hot pepper and part of allspice to produce mince, fresh ornamental cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, mixing drinking water, tomato puree, sugar, the remaining salt, the remaining black hot pepper and the remaining allspice, the mass boiling out till dry substances content is equal to 14.5% to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. All the components are taken at the preset components ratio.
EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
