Ingredients

For the roulades:

4 beef roulades (thin slices of beef)

salt, pepper

mustard

100 g smoked bacon, cut into thin strips

1 gherkin, sliced (add more if you prefer)

1 teaspoon chopped parsley

40 g butter

100 g chopped onions

500 ml beef broth

250 ml red wine

For the dumplings:

750 g raw potatoes

400 g cooked potatoes

salt

3 teaspoons potato flour

bread rolls or slices of white bread

20 g butter

For the cabbage:

1 head of red cabbage

water

2 apples, grated

knob of butter

salt, pepper

vinegar

sugar

500 ml red wine

if needed, some flour to thicken

Start by making the dumplings. Peel the raw potatoes, grate them and press out the excess liquid. Peel and mash the cooked potatoes. Make a thin paste with them by adding water and salt, whisking until there are no lumps. Bring the paste to the boil. Mix some potato flour into the dry grated potatoes to bind them together, add salt, and then pour over the boiling potato paste. Stir to combine.

Cut the white bread into cubes and roast in butter until golden.

Bring a pot of salted water to the boil. Now, form the dumplings by hand, using cold water to prevent them from sticking. Press bread cubes into the middle of each dumpling. Place the dumplings into the boiling water. Once they float on the surface, remove from heat and let them soak for 20 minutes.

The cabbage:

Finely chop the cabbage, add the other ingredients and simmer in an open pot for about 20 minutes.

The roulades:

Pound the meat slices, and salt and pepper them on one side. Spread with mustard, and sprinkle over the bacon, gherkins, and parsley. Roll up the slices of meat, and fix with toothpicks or kitchen string. Fry the roulades in oil, adding the rest of the bacon and the onions. Season with salt and pepper. Pour over the red wine and broth, cover, and simmer for about an hour until tender.

Editor: Rina Goldenberg