FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, onions cutting, sauteing in rendered fat and chopping, pork cutting and chopping, mixing of listed components with some salt to produce mince, some fresh ornamental cabbage separation into leaves, freezing and defrosting, cutting and freezing of remaining part of the fresh ornamental cabbage, brewing of corn flour with bone broth to produce mamaliga, cutting of pork ribs into pieces, forming of mince into cabbage leaves to produce rolls, sauteing of wheat flour, its mixing with bone broth, tomato paste, acetic acid, remaining part of salt, CO2-extract of pyrolysis wood, black pepper and red hot pepper to make sauce, serial packing of mamaliga, pork ribs, rolls, chopped cabbage 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.
