FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, heart and lights cutting, cooking and mincing, carrots and bulb onions cutting, sauteing in vegetable oil and mincing, the listed components mixing with part of salt and part of black hot pepper to produce mince, fresh cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, mixing tomato puree, drinking water, sugar, the remaining salt, the remaining black hot pepper and allspice to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: heart - 154.4, lights - 164.6, vegetable oil - 72.4, ornamental cabbages - 787.3, carrots - 47.4-48.6, bulb onions - 95.2-96.4, tomato puree in conversion to 12% dry substances content - 158, sugar - 15.6, salt - 8, black hot pepper - 1, allspice - 0.12, water till the target product yield is equal to 1000.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
