Czech recipe
How to make Roast pork with dumplings and sauerkraut
vepřo knedlo zelo
All of Czechia
Roast pork seasoned with caraway and garlic, served with slices of dumpling and sweet-and-sour cabbage, with the meat juices poured over. It is often called the most typical Czech dish.
Ingredients
- 1.2 kg boneless pork shoulder or neck
- 1 tablespoon caraway seeds, 4 garlic cloves, crushed, and salt
- 2 onions, sliced
- 500 g sauerkraut, rinsed and drained
- 1 tablespoon lard or oil, 1 to 2 tablespoons sugar and 1 tablespoon flour
- To serve: bread dumplings or boiled potatoes
Method
- Heat the oven to 180°C. Rub the pork with salt, garlic and caraway, and lay it on one of the sliced onions in a roasting tin.
- Pour 250 ml of water into the tin and roast for about 2 hours, basting now and then and adding a little water when the tin gets dry.
- Meanwhile, soften the second onion in the lard, add the sauerkraut and 200 ml of water, cover and simmer for 30 minutes.
- Stir the flour into the cabbage and cook for 5 more minutes. Season with sugar and salt so it is both sweet and sour.
- Slice the pork and serve with the cabbage and dumplings, spooning the juices from the tin over the meat.
Made it at home? Tick it off and it goes into your kitchen passport.
The nickname simply lists the three parts of the plate: pork, dumpling, cabbage.
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