Update date: 16 September 2015

Chicken-pork roulades with black pudding, red cabbage and spinach dumplings (kopytka)


  • 1 kg of pork neck
  • 4 of chicken breast
  • 20 dkg of blood sausage
  • 1 dried bay bolete
  • caraway
  • marjoram
  • garlic
  • 50 ml of 18% cream
  • 30 g of wheat flour
  • onion
  • oil
  • a small red cabbage
  • 10 dkg of apples
  • a spoon of lard
  • cloves
  • citric acid or vinegar
  • 1 kg of potatoes
  • 0,5 kg of spinach
  • 26 dkg of wheat flour
  • 25 g of potato flour
  • 1 egg
  • pepper
  • salt




Slice the pork neck to 2cm thickness and tenderize. Tenderize chicken breasts. Fry the blood sausages with diced onion, season with marjoram, salt and pepper. Put fried blood sausages on the neck pieces and cover with chicken breasts. Roll. Fry all in oil. Then move the fried roulades to the saucepan and pour it with stock. Add fried onion, garlic and dried bay bolete. Stew all. Thicken the sauce with wheat flour and cream.

Spinach dumplings:

Boil the potatoes, cool them and squeeze through the press. Blanch the spinach, strain it, chop and join with potatoes. Mix all with wheat and potato flour and egg to a homogeneous mass. Form the dough to cylindrical shapes 2cm diameter and slice it to 2 cm pieces. Sprinkle with flour. Boil the dumplings in small portions in a big pot in salted water with oil, till they emerge.

Blue cabbages:

Chop the cabbages. Heat the lard in a saucepan, with ice diced onion in it. add chopped cabbages. Fry it for a moment, adding small doses of stock from time to time. Add ¼ of apple after 5 minutes. Season with salt, pepper and cloves. Stew all. Add citric acid when cabbages turn soft. Season to your taste.



This meal was prepared by the Gustaw Morcinek Gastronomy School Group from Katowice during 5th “Silesian Tastes Festival 2010” in Złoty Potok.