Beef Roulades with Potato Dumplings and Coleslaw

2 Chop the onions and mix in a bowl with pork meat, half a tube of mustard, pepper and 3 teaspoons of paprika powder.

Season the roulade with paprika powder both inside and out. Spread mustard on one side. Place the ham on top, spread 3 large spoons of Mett mass on top, cut 1 pickled cucumber into fine strips and spread on top.

Now roll up the roulade from one side and fold in the sides (so that nothing is lost). Tie it with a thread. Heat the fat, fry the roulades on all sides. Top up with beef stock so that the roulades are 3/4 covered and cook for 2 hours; turn occasionally.

Take the finished roulades out of the pot, as well as the bay leaves. Thicken a little with flour sauce, add cream.

Wash and peel the potatoes and cook them in salted water until they are soft. Squeeze potatoes through a potato press into a large bowl or saucepan. Let the potatoes cool down.

Flatten the potatoes and take a quarter of the batter out of the bowl. Add the potato flour in the amount that you took away Then add the removed potatoes, then 1 egg and a little salt and knead everything well with your hands to form a smooth dough. (If it is still sticky, add more potato flour. But not much, otherwise the dumplings will be hard). Shape the dough into small balls and flatten them a little.

Bring the water to a boil in a large saucepan with salt. Place the dumplings in portions, stir briefly with a wooden spoon so that they do not stick to the bottom and reduce the temperature. When the dumplings come to the surface, cook for another 2 minutes. Fish out with a sieve spoon.

Wash white and red cabbage. Quarter both heads of cabbage, remove the outer leaves and the stalk. Cut or grate the cabbage into narrow strips and place in a large bowl. Then knead vigorously with your hands.

Wash, peel and grate the carrots. Peel and chop the onion. Add everything to the cabbage strips in the bowl and mix well.

Add vinegar, lemon juice, sugar and oil, stir well, season with salt and pepper.