FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, carrots, parsley root and onions cutting, sauteing in melted butter, cutting and freezing of fresh ornamental cabbage, mixing of specified components to produce side dish, sauteing of wheat flour, its mixing with bone broth, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf to produce sauce, cutting, rubbing with sour cream and frying of rabbit meat in melted butter, packing of rabbit meat, side dish and sauce, sealing and sterilisation.
EFFECT: invention makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
