FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting and chopping of pork and beef, chopping of salted pork, cheese, lettuce, garlic and some onions, boiling, peeling and chopping of hen eggs, boiling of rice until half-ready, mixing of listed components, frying in vegetable oil and addition of 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, cutting of carrots, green parsley and celery and remaining onions, their mixing with dry white wine, remaining salt, remaining black pepper, and bay leaf, packing of rolls, produced mix and bone broth, sealing and sterilisation.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock with high organoleptic properties of a finished product.
