FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, rice cooking till double weight increase, meat chopping, cutting and sauteing (in melted fat) part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in melted fat to produce meat balls, fresh white cabbages shredding and freezing, cutting, sauteing (in melted fat) and straining carrots, parsley roots and the remaining bulb onions, the components mixing with flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, meat balls, cabbages and sauce packing, sealing and sterilisation. The invention novelty is as follows: one uses in the sauce composition sunflower flour that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: meat - 274.7-359.1 melted fat - 66.5 fresh white cabbages - 428.8 carrots - 12.5-12.8 parsley roots - 10-10.2 bulb onions - 99-100.3 rice - 33 wheat flour - 6.5 sunflower flour - 23.8 tomato paste in conversion to 30% dry substances content - 41.7 sugar - 2.5 salt - 12 black hot pepper - 0.27 laurel leaf - 0.05 bone broth till the target product yield is equal to 1000.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.1 clСпособ предусматривает подготовку рецептурных компонентов, варку до двукратного увеличения массы риса, куттерование мяса, резку и пассерование в топленом жире части репчатого лука, смешивание перечисленных компонентов с частью соли и частью перца черного горького с получением фарша, его формование, панирование в пшеничной муке и обжаривание в топленом жире с получением тефтелей, шинковку и замораживание свежей белокочанной капусты, резку, пассерование в топленом жире и протирку моркови, корня петрушки и оставшейся части репчатого лук
