FIELD: food industry.SUBSTANCE: method envisages preparation of recipe components, carrots and bulb onions cutting and sauteing in vegetable oil, fresh white cabbages taking to leaves, chopping part of them, cooking rice till double weight increase, mixing and mincing carrots, bulb onions and the chopped part of cabbage leaves and addition of screened caviar, rice and part of salt to produce mince, blanching the remaining cabbage leaves and moulding mince into them to produce cabbage rolls, mixing flour, tomato paste, drinking, 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. The invention novelty is as follows: one uses in the sauce composition sunflower flour 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, sunflower flour - 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 ensures reduction of the manufactured target product adhesion to container walls.1 clСпособ 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 добавление пробойной икры, риса и части соли с получением фарша, бланширование оставшейся части капустных листьев и формование в них фар
