Update date: 23 September 2014

Veal roast with silesian dumplings and coleslaw


Veal roast:

  • 50 dkg of meat
  • 2 spoons of butter
  • Salt
  • Garlic


  • Half a head of cabbage
  • 2 spoons of horseradish sauce




Fry the meat, add water and stew for about an hour. Rub the meat with garlic at the end of frying and add three spoons of cream. Chop the cabbages and add horseradish sauce. Serve meat and coleslaw with Silesian potato dumplings.



This meal was prepared by the "Familijo" Team from Skrzyszów during the 5th “Silesian Tastes Festival 2010” in Złoty Potok. The Team won 3rd place in amateur category.