Polish Cuisine

Roulades with Dumplings

Roulades with Dumplings

A recipe for a traditional Polish dinner. Roulades made from braised beef, served with Silesian dumplings and red cabbage – a traditional Silesian dinner. Try it for yourself, it’s delicious!

Ingredients

Red Cabbage:

  • Red cabbage: 1 small head
  • Spirit vinegar: 80 ml
  • Apple: 1 piece
  • Bacon: 150 g
  • Onion: 1 piece
  • Sea salt
  • Colored pepper
  • Sugar: 2 teaspoons
  • Dried bay leaf: 5 pieces
  • Whole cloves (Prymat): 4 pieces
  • Marjoram: 1 tablespoon
  • Allspice: 5 grains
  • Oil (optional)

Roulades:

  • Beef round: 800 g
  • Sarepska mustard: 3 teaspoons
  • Bacon: 80 g
  • Pickled cucumbers: 8 pieces
  • White onion: 1/2 piece
  • Sea salt
  • Colored pepper
  • Water: 1 liter
  • Beef broth: 1 liter
  • Allspice: 3 grains
  • Dried bay leaf: 3 pieces
  • Wheat flour: 3 teaspoons
  • Butcher’s twine (for wrapping)

Dumplings:

  • Potatoes (type C): 600 g
  • Potato starch: 150 g
  • Egg: 1 piece
  • Sea salt

Preparation

  1. Cook the cabbage in boiling water for about 20-25 minutes. In the meantime, fry the bacon and onion in a cold pan to caramelize the onion and render the bacon fat. Combine the cooked cabbage with bacon, onion, and apple, and season with vinegar, salt, and spices. If the cabbage seems dry, you can add oil. Let the prepared cabbage sit for at least 2 hours, preferably overnight.
  2. Meanwhile, divide the beef into 100-gram pieces, pound them, spread mustard over them, stuff with bacon, onion, and pickles, and carefully form roulades, which are then tied with butcher’s twine. Fry the prepared meat in hot fat on all sides until golden brown. Transfer the browned roulades to a larger pot, add water and beef broth, mustard, bay leaves, allspice, and simmer until tender (about 3 hours). While the roulades are simmering, divide the potatoes into 4 parts, take one part and mix it with potato starch, add an egg, knead the dough, and form dumplings with a hole in the center.
  3. Cook the dumplings for 5 minutes in boiling salted water. While the dumplings are cooking, thicken the sauce for the roulades with a mixture of water and wheat flour, cook for 2 minutes, and serve.

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