Roast pork with dumplings and Sauerkraut (pečené vepřové s knedlíky a se zelím, colloquially vepřo-knedlo-zelo) is considered the most popular Czech dish. They can be prepared from scratch, from cabbage or from sauerkraut, which is most common. There are different varieties, from sour to sweet. Red or white cabbage can be used.
Principles of preparation exist many. The base is – of course what else would answer butcher’s grandson – meat. Some people prefer marbled meat (like bacon), other lean one. My personal favourite is a combination or “gold standard” – so meat is not too dry, but not to fatty as well – neck roast or shoulder roast is the best. For a perfect taste marinate the meat a night before (use just salt, mashed garlic, pepper and caraway seeds – give the meat really good massage). Cabbage or Sauerkraut is for me seasonal matter – in
Ingredients I. (meat):
1kg pork roast (neck roast or shoulder)500g marbled bacon
1 bigger onion
2 cloves garlic (mashed with salt)
1 tbsp salt
1 tsp pepper and caraway seeds
Directions I. (marinade):
1. Mash garlic with some salt and rub the meat with this mixture, add pepper and caraway seeds. Leave in a roasting pan over night in the fridge.
2. Next day add some water on the meat and roast slowly on 180°C (350°F), baste and turn the meat regularly. When the meat become red (but not crispy yet) cover with chopped onion. Purposely in this phase (not to burn onion – could turn bitter).
Ingredients II. (ferment):
1/2 tsp dry baking yeast1/4 cup lukewarm water
pinch sugar
1 tbsp flour
Directions II. (ferment):
All ingredients mix in measuring glass or deeper bowl and let arise (about 20 min.).Ingredients III. (dumpling dough):
ferment2 cups flour
1/2 cup lukewarm water
pinch salt
Directions III. (dumpling dough):
Mix all ingredients and create loaf. Put the loaf for 20 minutes to raise into the middle part of a steamer. After the raising time just put this part over a boiling water and let steam for 20 minutes.When is the dumpling ready, punch the dumpling with a fork on several spots.
Ingredients IV. (cabbage):
1 head of cabbage1 tbsp sugar
1 tbsp salt
1/4 cup vinegar
2 cups water
1 tbsp caraway seeds
3 strops bacon
1 bigger onion
3 tbsp vegetable oil
2 tbsp flour
Directions IV. (cabbage):
1. Cut or shred the cabbage (I prefer a little bit coarser structure). Into the pot add cabbage, salt, sugar, vinegar, water and caraway seeds. Cook for approx. 30 minutes uncovered.
2. In the mean time roast bacon on the vegetable oil and add chopped onion.
3. Roast until slight brown and add flower to prepare light brown roux.
4. Mix the roux with cabbage and cook for another 2 more minutes, stir regularly.
5. Serve and decor on the plate. Don’t forget pour some sauce over the dumplings and cabbage.
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