FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, onions and garlic cutting and sauteing in vegetable oil, rice frying in vegetable oil, raisins blanching, chopping of mutton, dill cutting, mixing of specified components with hen eggs, some salt, thyme, basil and black pepper to produce mince, fresh ornamental cabbage separation into leaves, freezing and defrosting, forming of mince into cabbage leaves to produce rolls, mixing of yoghurt, bone broth, tomato paste, remaining salt and starch to produce sauce, packing of rolls 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.
