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Papua New GuineaFlavors · Silésia
Beef roulade stuffed with bacon, pickled cucumber and onion, cooked in sauce and served with kluski śląskie — potato dumplings with a little indentation in the middle — and red cabbage. It’s the Sunday lunch of Upper Silesia.
Traditional dish from Silésia
Also known as: rolada śląska, rolady śląskie z kluskami
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Rolada śląska z kluskami i modrą kapustą — Silésia, Poland
Sunday lunch in Upper Silesia has three parts. The roulade is a thin slice of beef, pounded, spread with mustard and rolled around bacon, pickled cucumber and onion; the roll is tied, browned and slowly cooked until it forms a dark sauce. The kluski śląskie are dumplings made from boiled potato and potato starch, flattened with a small depression in the center to hold the sauce. Modra kapusta is red cabbage sautéed with onion, a little sugar and salt, sometimes with bacon.
After the Second World War, the roulade with kluski and cabbage, usually preceded by chicken broth with noodles, became the typical Sunday lunch of Upper Silesia, and many households still serve it almost as a duty. The roulade was prepared on Saturday night for Sunday and also appears at weddings, baptisms and other family celebrations. The kluski originated in times of scarcity, when potato was the staple; in the region they are also called gumiklyjzy.
Kluski białe śląskie have been on the Silesian Voivodeship’s List of Traditional Products since 2006. There are legends about the origin of the kluski, such as the story that the women of Racibórz hurled them at the Mongols in 1241; these are regional tales, not documented facts. In Katowice and other towns of Upper Silesia, the dish is served in regional cooking restaurants.
Silésia
The roulade with kluski and red cabbage is the Sunday lunch of Upper Silesia, the Katowice region.
Roulade: beef, bacon, pickled cucumber, onion, mustard and spices. Kluski śląskie: boiled potato and potato starch. Modra kapusta: red cabbage, onion, sugar, salt and sometimes bacon.
On one plate: the roulade, sliced or whole, with sauce over the kluski and the red cabbage on the side.
Sunday lunch and family celebrations, such as weddings and baptisms.
Your questions
Beef roulade stuffed with bacon, pickled cucumber and onion, with kluski śląskie, potato dumplings, and red cabbage. In Upper Silesia it usually follows a chicken broth with noodles.
The indentation holds the roulade’s sauce. The kluski are made from boiled potato and potato starch.
It is red cabbage sautéed with onion, a little sugar and salt, sometimes with bacon. Modra means “blue” in the Silesian speech.
Flavors of Poland
Stew of sauerkraut and cabbage with various meats, smoked sausage and dried mushrooms, slowly cooked and reheated over days until the flavors meld. It is one of the dishes most connected to Polish identity and appears in the national poem Pan Tadeusz.
Round yeast dough pastry, fried, without a hole, filled with jam—traditionally rose petal or plum—and dusted with sugar or covered in icing. It’s the sweet of Tłusty Czwartek, the fatty Thursday before Lent, celebrated across the country.
Dumplings made from unleavened dough, boiled in water and sometimes browned in butter, with savory or sweet fillings. The ruskie, filled with potato and fresh cheese, are the most common, and the cabbage with mushrooms variety is served on Christmas Eve.
Vodka made entirely in Poland from rye, wheat, barley, oats, triticale or potatoes grown in the country. The name is a national geographical indication that applies to both neutral vodka and flavored vodkas that follow the rules.
A sour soup made with zakwas, a fermented rye-flour starter, served with white sausage, a boiled egg and horseradish. It is one of the most important dishes of the Polish Easter and is sometimes served inside a loaf of bread.
Smoked pork cooked with dried plums, pears and other fruits, served with a sweet-and-sour fruit sauce and dumplings. The name means Silesian heaven, and the dish is on the Lower Silesia Traditional Products List.
Braided bread ring first boiled in very hot water and then baked, topped with salt, poppy seeds, or sesame. It’s sold from street carts in Kraków and has a European Union protected geographical indication.
A round wheat dough disk topped with raw chopped onion and poppy seed, baked until the edge is golden. It originated in the Jewish bakeries of Lublin’s old town and has a European Union protected geographical indication.
Yeast-based cake covered with a buttery streusel, made plain or filled with white cheese, poppy seed or apple. It is the wedding cake of Opole Silesia and has a European Union protected geographical indication.
Grated raw potato cake with fried bacon, onion, eggs and a little flour, baked in a pan until the crust is golden. It’s one of the most popular dishes of Podlaskie, the northeastern region of Poland, and is on the List of Traditional Products.
Flavored vodka with bison grass that grows in the clearings of the Białowieża and Knyszyn forests in Podlaskie. It has a light green-golden color and the smell of dry hay, and the official name is a protected geographical indication of the European Union.
Croissant in a crescent shape, made from yeast-leavened puff pastry, filled with white poppy seed paste with fruit and nuts, and topped with icing and chopped nuts. It is Poznań’s Saint Martin’s pastry, eaten on November 11, and has protected geographical indication.
Long pastry made from leavened dough, fried and usually filled with seasoned ground meat with pepper. It originated in Szczecin in the early 1970s, made on a Soviet machine from 1969, and is on Poland’s List of Traditional Products.
Honey cake with pepper, cinnamon, cardamom, ginger and other spices, molded in wooden molds or cut into shapes. It has been made in Toruń without interruption since the Middle Ages and is on Poland’s national list of intangible cultural heritage.
Two-layer chocolate sponge cake with whipped cream in the middle, covered in chocolate and often topped with a cherry. It originated in Warsaw in the late 1940s, and the name is linked to the W-Z avenue, opened during the city’s reconstruction.
A very sour sauerkraut soup with smoked pork ribs or other smoked pork, served with boiled potato on the side or with bread. It’s the dish of the highlanders of Podhale, the Zakopane region at the foot of the Tatra Mountains.
