John Myers
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Veal Rolls with Pineapple, Apple and Red Cabbage and Czech Yeast Dumplings
The perfect veal rolls with pineapple, apple and red cabbage and czech yeast dumplings recipe with a picture and simple step-by-step instructions.
Veal rolls:
- 2 Veal rolls of 125 g
- 4 tsp Medium hot mustard
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 Discs 75 g pork belly
- 1 Pickle approx. 100 g
- 1 Onion approx. 100 g
- 4 tbsp Oil
- 600 ml Beef broth (3 teaspoons instant)
- 1 Carrot approx. 100 g
- 0,5 tsp Sweet paprika
Pineapple-apple-red cabbage: (for 10 people !!!)
- 1 Red cabbage approx. 1300 g
- 2 Onions approx. 200 g
- 2 tbsp Oil
- 350 ml Red wine
- 1 Can Pineapple in pieces (350 g pineapple pieces and 150 ml pineapple juice)
- 2 Apples approx. 300 g
- 2 tbsp Sugar
- 5 tbsp Light rice vinegar
- 5 tbsp Red wine vinegar
- 8 Juniper berries
- 4 Cloves
- 4 Allspice grains
- 2 Bay leaves
- 750 ml Water
- 250 ml Pickle water
- 2 tbsp Flour
Czech yeast dough dumplings: (8 people !!)
- 500 g Coarse instant flour
- 1 Egg
- 1 Yellow
- 1 tsp Salt
- 1 piece Fresh yeast approx. 10.5 g / half a packet
- 200 ml Lukewarm milk
- Flour for kneading and rolling out
- 2 tsp Salt
Veal roulades:
- Peel and dice the onion. Halve the cucumber and cut into slices. Cut off the belly rind. Spread veal roulades with mustard and top each with a slice of pork belly, diced onion and cucumber slices, season with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each), roll up and stick with roulade needles and in flour turn. Heat the oil (4 tbsp) and the pork rinds in a pan and fry the roulades vigorously. Deglaze / pour on the beef stock (600 ml). Peel the carrot with the peeler, cut it into slices and put it in the pan with paprika (½ teaspoon). Let everything simmer / cook / stew for approx. 80 – 90 minutes with the lid closed.
Pineapple-apple-red cabbage:
- Remove the outer leaves, quarter the red cabbage, cut off the stalk and cut everything into fine strips. Peel and dice the onions. Quarter the apples, remove the core and dice. Heat oil (2 tbsp) in a large saucepan, fry the onion cubes vigorously, add the red cabbage and fry briefly. Deglaze / pour in the red wine and add the can of pineapple (pineapple pieces + juice) and apple cubes and sprinkle with sugar (2 tablespoons), light rice vinegar (5 tablespoons), red wine vinegar (5 tablespoons), juniper berries (8 pieces), cloves (4 pieces) , Allspice grains (4 pieces) and bay leaves (2 pieces). Let everything simmer / boil for about 1.5 hours with the lid closed. Always pour in liquid (750 ml water + 250 ml pickle water). Finally dust with flour (2 tbsp). All of the liquid should be boiled away at the end and everything should shine nicely. The pineapple-apple-red cabbage is very suitable as a supply for freezing.
Czech yeast dough dumplings: (8 people !!)
- Mix half of the lukewarm milk with the yeast and the egg + gel. Put 500 g instant flour in a bowl, form a well and add the mixed milk / yeast / egg mixture. Cover the bowl with a cloth and let rise in a warm place for about 15 minutes. Cut into 4 parts and shape into 4 elongated dough rolls with a little flour. Cook 2-3 rolls of dough in a large saucepan with salted water (2 teaspoons of salt) for about 30 minutes. Turn the dumpling rolls after 15 minutes. Take out and cut into slices (approx. 1.5 – 2 cm thick) with a thread. In the Czech Republic, most households have a dumpling cutter / kitchen helper for this.
Serve:
- Serve veal roulades with the sauce + carrots, the pineapple-apple-red cabbage and Czech yeast dumplings, garnished with parsley.
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