History

Rolada śląska traces to 19th-century Breslau (now Wrocław) and the Silesian-German bistro tradition. The recipe is essentially a Silesian rouladen, the German beef roll, with longer braising and a heavier pickle accent. The three-part plate (rolada plus kluski plus red cabbage) is the canonical Silesian Sunday lunch across Polish, German, and Czech Silesia.

Common allergens: Gluten

Make it at home

Yield Serves 4Hands-on 40 minTotal 2 hr 30 minDifficulty Intermediate

Ingredients

  • 4 thin slices of beef topside (150g each), pounded to 5mm
  • 200g smoked bacon (boczek), thinly sliced
  • 2 large dill pickles, cut into long batons
  • 1 large yellow onion, finely diced
  • Dijon mustard, salt, black pepper
  • 60g lard or butter, for searing
  • 750ml beef stock
  • 1 bay leaf, 4 juniper berries

Method

  1. Lay each beef slice flat. Season with salt and pepper, then spread a thin layer of Dijon mustard.
  2. Lay two strips of bacon, a baton of pickle, and a generous spoon of diced onion across each slice.
  3. Roll tightly from the short end. Tie with kitchen string, or secure with toothpicks.
  4. Heat the lard in a heavy pot. Brown the rolades on all sides until well coloured, about 8 minutes.
  5. Add the bay leaf, juniper berries, and beef stock. Cover and braise on low heat or in a 150C oven for 2 hours.
  6. Remove the rolades, rest 10 minutes, then untie. Reduce the braising liquid until glossy.
  7. Slice each rolade in half on the diagonal. Serve with kluski śląskie and modra kapusta, sauce spooned over.

Tip from the editors. The braise improves overnight. Make the day before, chill, then reheat gently on the stove.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat rolada śląska

Rolada śląska in Wrocław

Restauracja Wrocławska ★ 4.2

Silesian€€stare-miasto

Restauracja Wrocławska's casual side: Silesian classics, pre-war Breslau menu drawn from Marek Krajewski novels, and the city's most reliable plate of rolada śląska.

Signature: Rolada śląska, Śląskie niebo, Kluski wrocławskie

Order: Rolada śląska with potato dumplings (kluski śląskie) and red cabbage, the canonical Silesian plate.

Tip: The hekele (smoked-herring spread) starter is the deep-Silesian move many visitors miss.

ul. Szewska 59, 50-139 Wrocław Book →

Karczma Lwowska ★ 4.0

Eastern Polish€€stare-miasto

Karczma Lwowska on Wrocław's Rynek cooks Eastern Borderlands food, the family roots a lot of post-1945 Wrocław inherited. Flaming grilled meat platters, pierogi, bigos.

Signature: Flaming meat platters, Pierogi, Bigos

Order: The flaming meat platter for two with grilled vegetables and three sauces.

Tip: Ask for the szaszłyk skewers; they're cheaper than the platter and the kitchen treats them with the same care.

Rynek 4, 50-106 Wrocław Book →

Pod Fredrą ★ 3.8

Polish bistro€€stare-miasto

Pod Fredrą sits next to Wrocław's Town Hall on the Rynek and serves Polish bistro classics. A reliable, fair-priced lunch room locals walk to between meetings.

Signature: Schabowy, Pierogi, Żurek

Order: Żurek in a bread bowl, schabowy with potatoes and a glass of buttermilk.

Tip: The 22 zł soup-and-pierogi weekday lunch is one of the better Rynek deals.

ul. Rynek-Ratusz 1, 50-106 Wrocław

More cities are in research. Want rolada śląska covered somewhere specific? Tell us where you want to eat.

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