FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wild bird meat cutting and chopping, chestnuts cooking, shelling and chopping, smoked Vienna sausages chopping, the listed components mixing with salt, black hot pepper and nutmeg to produce mince, fresh cabbages taking to leaves, freezing and defrosting, mince moulding into cabbage leaves to produce cabbage rolls, the cabbage rolls, dry white wine and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: wild bird meat - 76.9, smoked Vienna sausages - 80.8, ornamental cabbages - 721.2, chestnuts - 84.6, dry white wine - 96.2, salt - 11, black hot pepper - 0.1, nutmeg - 0.02, bone broth till the target product yield is equal 1000.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
