FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, chopping of cooked sausage, soaking of wheat bread in drinking water and chopping, mixing of specified components with hen eggs, table mustard, acetic acid and some salt to produce mince, fresh ornamental cabbage separation into leaves, freezing and defrosting, packing of mince into cabbage leaves to produce rolls, cutting and frying of salted pork, its cutting with apple puree, remaining salt and drinking water, packing of rolls and produced mix, sealing and sterilisation.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
