Instruction hard level :)
Components:
NOODLES
potatoes [12 pcs] (medium size)
salt (for potatoes)
potato flour
eggs [2 pcs]
Rolls
onion [1 head] (large)
ham [4 slices] (instead of ham you can give bacon, but I prefer ham and pork because the pork neck itself is so fat)
granulated garlic
vegetable spice (Wegeta)
mustard
pepper (condiment)
pork loin [4 slices] (instead of pork neck you can give beef, it is thinner and therefore healthier)
pickled cucumber [3 pcs]
dark sauce
margarine [1 tbsp]
onion [1 head] (large)
spices (3 bay leaves, 4 balls of allspice, salt, pepper, sweet and spicy pepper, spice for pork, pork neck spice, Herbes de Provence)
garlic [2 cloves]
flavored cube [1 item] (meat)
roasting sauce [2 pack.] (dark)
wheat flour (in the case of too thin sauce)
water
CABBAGE FASHION
red cabbage [2 heads] (about 1800g)
white onion [1 head] (medium)
oil [5 tablespoons] (if you like, maybe add more)
salt [1 tbsp]
pepper [2 pinches] (large pinches)
sugar [3 spoons]
vinegar [2 tbsp.]
Preparation:
Preparation of noodles:
Peel the potatoes, boil in salted water. When they are soft, we drain and squeeze through the press. After cooling, divide them into 4 parts, one of them put aside and in its place pour the potato flour (ratio 1: 4), add eggs and stir with your hand. If the cisato is too thin, add the flour until we stick to the hand (in such a proportion should be ok, however, it all depends on the potatoes, if they are "watery", we must add more flour). Then, on a pastry table (it can be a plate or a cousin of another one), we pour some flour and place dumplings on it. And how to do it? From the kneaded dough, form not too big balls, flatten them a bit and make a hole in the middle of the dough - it is used to stop the sauce on you. The dumplings prepared in this way are added to the boiling water (to which we previously give a little potato flour - it will make the noodles not fall apart). We pick up the pot with dumplings and wait for the dumplings to emerge on the surface. Then we wait about 3 minutes and use the colander to put on the plates. Dumplings ready! :)
Preparation of roulades:
The meat is pounded until it is thin. Each sprinkled with a plaster is sprinkled with vegetation, garlic and mustard. On the edge of the meat (the wider part) we arrange breadths of ham / bacon, half-onion onions and not too long strips of cucumbers. We roll up how it's done with roulade. We wrap the sides inwards so that the stuffing does not come out. Sprinkle with sweet peppers around. If necessary, you can help yourself with toothpicks so that the rolls do not fall apart.
When rolls rolled up it's time for a further sauce:
Roll the roulades in a pan lightly on 1 tablespoon margarine. Then add water (enough to cover half the rolls), chopped small onion, 2 cloves of garlic and spices. Stiffer roulades in all this about 40min every now and then turning over. After this time, add water and add one meat cube (the water should be as much as at the beginning). We take the rolls aside for a moment. Then, add half a glass of water to two dark sauce packages and pour over our sauce. After boiling, we try or need to add some spice and see if the sauce is not too sparse - if so, we just shake it with a little water with wheat flour. We put rolls on. For 5 minutes, we keep on low heat, constantly making sure that the sauce does not stick. Ready! :)
Preparation of blue cabbage:
Put the cabbage fine, put in a pot and cook until it is soft - it can not be too soft, overcooked! In the meantime, cut the onion into small cubes and fry in oil. Yes, it would be glassy - not scorched.
After cooking the cabbage, strain it and pour the oil bulb into it. Add vinegar (cabbage will change color then), sugar, salt and pepper. Keeping on medium heat, mix it constantly for 10-15 minutes until the cabbage becomes mush (it will be twice as much then). If someone likes more expressive flavors, he can add a little more spices, just like I have the habit :)
Dinner is ready, just right on Sunday. It's really delicious! :)