Schumpen – Roulade with Pretzel Dumplings and Red Cabbage

Lay out the roulades and smooth them out, then season with salt and pepper. Spread a thin layer of mustard and put a slice of pork belly on each. Cut the pickles and carrots into strips and place one each on the pork belly and roll the whole thing up. Fix with a toothpick.

Heat a large pan with a little fat and fry the roulades well on each side. (It can already be deep brown.) Then remove the roulades. Then fry the chopped onion and add the tomato paste. Deglaze with a strong sip of red wine and fill up with the meat soup. Add the spices, put the roulades back in and cover and simmer for about 2 hours. Finally, season again and thicken the sauce with potato flour.

Cut the pretzel into small pieces and pour the lukewarm milk over it. Season with salt, pepper and nutmeg and cover and leave to stand. Cut the onion into small pieces and sauté in a little fat until translucent. Then add the eggs, the flour, the finely chopped parsley and the onion to the pretzels, knead everything well and let it rest for a moment. Shape the dumplings in wet hands and simmer them gently in hot salted water.

Cut the onion into small pieces and sauté in butter until translucent, add the sugar and also two grated apples. Then deglaze with a strong sip of red wine. Add the red cabbage cut into strips and pour the vinegar over it immediately. Let everything stew for about 10-15 minutes. Add the water and spices and let the lid simmer for about 1 hour.