This is probably the most typical national Czech dish consists of pork, dumplings (or potato dumplings) and sauerkraut or stewed cabbage served on a plate together. In the Czech they called it commonly “vepřo-knedlo-zelo”, which showed three main ingredients.
4 serves, preparation time 2 hours
- 1.5 kg pork shoulder (sometimes also makes the collars)
- whole cumin
- 1 onion
- 2 yesterday rolls
- 500 g coarse flour
- pinch of salt
- 250ml milk
- 21 g (half blocks) fresh yeast
- half a teaspoon of sugar
- 1 egg
- 500 g of white cabbage sterilized
- 1 large onion
- 150 g bacon altogether
- teaspoon salt
- spoonful of sugar
- a pinch of cumin
- 1 raw potato
Meat: Clean the meat and cut into slices or greater cubes. Season it properly with salt and cumin. Pan sprinkle with coarsely chopped onions. Add the meat and pour a glass of water. Bake at 190 ° C for about an hour and a quarter.
Dumplings: Pour a little lukewarm milk into a cup, mix sugar in it, crumble the yeast and let it run (it takes about 10 to 15 minutes). Then add the yeast mixture to the flour into a bowl, add small cubes of hardened rolls, pinch of salt and eggs. Develop smooth dough that holds together, as necessary add milk. When the dough is ready, let it rest for about half an hour in a warm place under a cloth. Then roll out two cones that put into boiling salted water. After 10 minutes of boiling turn the dumplings and continue in cooking for 8 minutes. Then remove them from the water and prick with a fork to make them steam escape.
Cabbage: Coarsely chop the onion and leave it in oil or lard turn glassy. Add the diced bacon and fry it. Then add the cabbage, which were previously left to drain and cut it. When it is soft (about 10 minutes), season it with sugar, salt and cumin and concentrate with finely grated potatoes. Then only boil it briefly and serve.