FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, cutting and combined sauteing of bulb onions and speck, beef chopping, wheat grits cooking till weight increases by 150%, the listed component mixing with part of salt and part of black hot pepper to produce mince, fresh cabbages taking to leaves, freezing and defrostation, the mince moulding into cabbage leaves to produce cabbage rolls, garlic straining, wheat flour sauteing, garlic and wheat flour mixing with sour cream, tomato paste, bone broth, the remaining salt and the remaining black hot pepper 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 %: beef - 330-339.6; speck - 15.6; ornamental cabbages - 459.2; bulb onions - 36-36.5; garlic - 5.7-6; wheat grits - 30; wheat flour - 15; sour cream - 50; tomato paste in conversion to 30% dry substances content - 7; salt - 10; black hot pepper - 0.05; 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.
