FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, beef chopping, wheat bread grating and garlic straining. Then one mixes the listed components with chicken eggs, salt and black hot pepper to produce mince. One performs fresh ornamental cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls. One performs bone broth, tomato paste, lemon juice and sugar mixing to produce filling, the cabbage rolls and filling packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
