FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, beef, pork and parsley, dill and celery greens mincing, rice blanching, bulb onions cutting and sauteing in vegetable oil, part of fresh ornamental cabbages chopping and freezing, the listed components mixing with part of salt and part of black hot pepper to produce mince, the remaining fresh ornamental cabbage taking to leaves, freezing and defrosting, mince moulding into cabbage leaves to produce rolls, mixing wheat flour, sour cream, butter, bone broth, drinking water, tomato paste, the remaining salt and the remaining black hot pepper and boiling out till dry substances content is equal to 25% to produce a sauce, the rolls and sauce packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
