FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting of sausages and their mixing with chicken eggs, wheat breadcrumbs, table mustard and salt to produce mince. Fresh ornamental cabbages are taken to leaves, frozen and defrosted. Prepared mince is put on cabbage leaves and rolled in form of tubes. Speck is cut and fried. Tubes are packed, pork fat and bone broth are sealed and sterilised.
EFFECT: method allows to get new canned food using nonconventional vegetable raw materials.
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