Erscheinungsdatum: 21 März 2016
Agnieszka Łach ŚOT

Silesian beef roulade, Silesian dumplings and blue cabbage with bacon


Silesian roulade: 1200 g beef knuckle, 300 g pickled cucumbers, 300 g onions, 400 g smoked bacon, 100 g mustard, 100 g lard, 80 g wheat flour, pepper, salt, bay leaves, allspice

Silesian dumplings: 2 kg boiled potatoes, 500 g potato flour, 2 egg yolks, salt

Blue cabbage: 1500 g red cabbage, 200 g onion, 300 g apples, 250 g smoked bacon, wine vinegar or citric acid, sugar, salt, pepper, 2 cloves



Silesian roulade
Cut the meat into slices, crush the slices of meat as thinly as possible, season with salt and pepper, spread mustard over them. Spread evenly cucumbers, smoked bacon and diced onion onto the meat. Roll up the slices of meat, forming roulades, tie with white thread, coat in flour and fry in hot lard in a pan on all sides. Put this in a saucepan, add frying fat and warm water, add bay leaf and allspice, stew until soft. When stewing the roulade, turn it over and add a little water if necessary so that it does not burn. When the meat is soft, take it out and prepare the sauce.

Silesian dumplings
Boil the peeled potatoes, then strain, let water evaporate, squeeze through a press and grind until no lumps are left. Divide into 4 equal parts. Remove 1/4 of the potatoes and add flour, egg yolks and then add back in the remaining potatoes. Knead the dough into a uniform texture. Form balls with a diameter of approx. 2-3 cm, slightly flatten them, and using your finger, make a small hole for the sauce on one side. Cook in boiling salted water until the dumplings come to the surface.

Blue cabbage with bacon
Shred the cabbage, pour over it salted boiling water; then cook with cloves and then drain off. Sprinkle with vinegar or citric acid to preserve the colour, add sugar, salt and pepper to taste as well as fried bacon with onion. Thickly grate peeled apples and add to the cabbage. Stir-fry the cabbage in the pot again.


Silesian roulade has been known since the interwar period and is traditionally served for Sunday dinner. Sides to the roulade are blue (red) cabbage and Silesian dumplings, which, according to tradition, first appeared in Racibórz in the 13th century. They say that the townswomen defending Racibórz threw them at the invaders who besieged the city.



Foto: Zbiór przepisów potraw regionalnych województwa śląskiego, ŚOT