Squeeze boiled potatoes through the press and divide the mass in bowl to 4 equal parts. Put ¼ out of the bowl and complete it with potato flour. Put back potatoes taken out before, with egg and salt. Prepare homogeneous mass, form the dumplings and boil them in salted water.
Tenderize meat, cover it with mustard, put onion, cucumbers and bacon on it and fry in fat. Stew the fried roulade in bouillon, adding wine and mustard.
Chop the cabbages and fry it in fat, seasoning it with salt and pepper.
This meal was prepared by the Beskidian Culinary Club from Skoczów during 5th “Silesian Tastes Festival 2010” in Złoty Potok.