Stuffed chicken roulades with Silesian dumplings and red cabbage

Ingredients for 4 servings:

• 4 chicken breasts
• 1 pickled gherkin(s), Polish
• 1 bell pepper(s)
• 1 spring onion(s)
• Mustard, hot
• Salt
• Paprika powder
• Olive oil for frying
• n. B. sage leaves
• n. B. bay leaves
• n. B. thyme sprig(s)
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tbsp butter
• rosemary
• Thyme
• 1 tomato(s)
• Tomato paste, approx. 1 – 2 tbsp
• Red wine, more if needed
• salt and pepper
• Sugar
• 1 kg potatoes, floury
• 1 egg(s)
• 250 g cornstarch or potato flour
• Salt
• Nutmeg, freshly grated
• 1 small red cabbage
• 1 shallot(s) or red onion
• 1 handful of walnuts, chopped
• olive oil
• ½ lemon(s), juice
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Roulades: Flatten the chicken breasts. Season with salt and paprika powder and brush with mustard. Cut the gherkin into sticks, the bell pepper into strips, and the spring onion into rings. Distribute them over the chicken breasts, roll them up into roulades, and secure them with roulade pins or kitchen string. Preheat the oven to 180°C fan/gas mark 1. Heat olive oil in a pan and fry the roulades until golden brown on all sides. Add herbs such as sage, thyme, and bay leaves for additional flavor. Place the pan in the oven and leave the roulades in the oven for about 10 minutes. Sauce: Chop the garlic and shallot. Cut the tomato into pieces. Heat butter in a pan. Sauté the garlic and shallots. Add the cooking juices from the roulades and mix with tomato paste. After about 1-3 minutes, deglaze with red wine. Add the tomato. Simmer and add another 1-2 times more red wine. If necessary, use more red wine or a little water. Add salt, rosemary, and thyme. Season to taste and continue to reduce. Season with sugar and pepper. Strain the sauce through a sieve or puree in a blender. Then simmer for another 5 minutes over moderate heat, season to taste, and serve. Red cabbage: Cut the red cabbage into strips. Boil in a little salted water for 10 minutes. Drain in a sieve. Place the cabbage in a bowl. Dice the shallot or onion. Heat olive oil in a pan and sauté the shallot with the chopped walnuts until the nuts are crispy. Add to the cabbage and mix well. Season with salt and pepper, and add lemon juice for a pleasant acidity. Silesian dumplings: Peel the potatoes, cut into large chunks, and boil in salted water until soft. Then press them through a potato ricer. Mix with the cornstarch and egg, season with salt and nutmeg, and knead into a smooth dough. Roll the dough into a sausage shape on a work surface dusted with potato flour, cut into equal pieces, and form dumplings. Place the dumplings in boiling salted water and simmer for 3-5 minutes until they float to the surface. Remove with a slotted spoon and serve with the chicken roulade and red cabbage.