FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, taking to leaves part of fresh cabbages, their freezing and defrostation, the remaining fresh cabbages shredding, freezing and mincing, cutting part of fish, its mealing in wheat flour, frying in vegetable oil and mincing, the remaining fish and carrots cutting and mincing, bulb onions cutting, sauteing in vegetable oil and mincing, the minced components mixing with part of salt, part of black hot pepper and part of allspice to produce mince, the mince moulding into cabbage leaves to produce cabbage rolls, mixing tomato paste, acetic acid, drinking water, sugar, the remaining salt, the remaining black hot pepper, the remaining allspice, coriander, cloves and laurel leaf, the mixture cooking till dry substances content is equal to 25% 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 %: fish - 390; vegetable oil - 45; ornamental cabbages - 526.7, carrots - 17.6-18; bulb onions - 17.6 - 17.8; wheat flour - 10.5, tomato paste in conversion to 30% dry substances content - 96, acetic acid in conversion to 80% concentration - 4.5, sugar - 27, salt - 15.3, black hot pepper - 0.56, allspice - 0.18, coriander - 0.12, cloves - 0.12, laurel leaf - 0.03, 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.
