FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, pork and poultry meat cutting and chopping, speck, cheese, lettuce, garlic and part of bulb onions chopping, chicken eggs boiling, shelling and chopping, rice par-cooking, the listed components mixing and frying in vegetable oil, addition of 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, cutting carrots, parsley and celery greens and the remaining bulb onions, the components mixing with dry white wine, the remaining salt, the remaining black hot pepper and laurel leaf, the cabbage rolls, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: pork - 68.9-86.6, poultry - 78.3-122.6, speck - 14.3, chicken eggs - 22.9, vegetable oil - 8.6, ornamental cabbages - 535.7, carrots - 20.1-20.6, bulb onions - 125.4-127, garlic - 1.1-1.2, rice - 37.5, lettuce - 11.4, parley greens - 1.8, celery greens - 1.8, cheese - 17.1, dry white wine - 71.4, salt - 11, black hot pepper - 0.3, laurel leaf - 0.04, bone broth 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.
