FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting and joint sauteing of onions and salted pork, chopping of beef, boiling of barley grits to increase mass by 150%, mixing of listed components with some salt and some black pepper to produce mince, fresh ornamental cabbage separation into leaves, freezing and defrosting, mince forming into cabbage leaves to produce rolls, straining of garlic, sauteing of wheat flour, mixing of garlic and wheat flour with sour cream, tomato paste, bone broth, remaining salt and remaining black pepper to produce sauce, packing of rolls and sauce, sealing and sterilisation. All components are used with a certain ratio.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
