FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in vegetable oil, fresh white cabbages taking to leaves and part of cabbage leaves chopping, rice cooking till double weight increase, carrots, bulb onions and chopped cabbage leaves mixing and mincing and addition of screened caviar, rice and part of salt to produce mince, the remaining cabbage leaves blanching and mince moulding into leaves to produce cabbage rolls, mixing flour, tomato paste, drinking water, sugar, the remaining salt, black hot pepper, allspice, cloves and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. One uses in the sauce composition ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: screened caviar - 255.1 vegetable oil - 13.1 fresh white cabbages - 466.3 carrots - 72.3-74.1 bulb onions - 73.4-74.4 rice - 130.6, pumpkin seeds extraction cake - 13.1, tomato paste in conversion to 30% dry substances content - 94.3, acetic acid in conversion to 80% concentration - 0.46, sugar - 26.3, salt - 16.2, black hot pepper - 0.13, allspice - 0.11, cloves - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000.EFFECT: method allows to reduce the manufactured target product adhesion to container walls.Изобретение относится к области пищевой промышленности, в частности к технологии производства консервированных вторых обеденных блюд. Способ предусматривает подготовку рецептурных компонентов, резку и пассерование в растительном масле моркови и репчатого лука, разборку на листья свежей белокочанной капусты и шинковку их части, варку до двукратного увеличения массы риса, смешивание и измельчение на волчке моркови, репчатого лука и нашинкованной части капустных листьев и добавл
