Name: Knedlo vepřo zelo – a Czech kitchen classic you can make “snadno” at home
Total time: 45 min
Yield: 4 servings
Ingredients: Pork meat; 800 g pork shoulder or leg whole (you can cut into thicker slices); 2 pcs medium onions; 3 cloves of garlic; 20 g pork lard or butter; 5 g ground caraway; 5 g sweet ground paprika (optional); 200 ml water or stock; salt and freshly ground pepper to taste; Braised sauerkraut; 600 g sauerkraut (including some of the brine); 1 medium onion; 20 g lard or oil; 10 g granulated sugar (adjust to sauerkraut acidity); 1 bay leaf; 10 g all-purpose flour (for thickening – optional); salt and pepper to taste; Quick bread dumpling (no yeast); 300 g semolina flour; 1 egg; 250 ml milk (as needed; you can replace part with water); 2 pcs day-old rolls or buns (cut into cubes); 10 g baking powder; 5 g soli

Knedlo vepřo zelo – a Czech kitchen classic you can make “snadno” at home

Knedlo vepřo zelo is a sort of national comfort food — a plate that looks a bit festive but can realistically be made on an ordinary Sunday without standing at the stove all day. Juicy pork roasted with onion and caraway, served with sweet-and-sour braised cabbage and a simple bread dumpling you can make without complex proofing. Step by step, no unnecessary tricks, but with a result that tastes like a proper Czech classic, not an instant box mix.

⏱ 45 min● medium♨ 4 servings

Step by step

Instructions

0 z 8

1Step 1Start with the meat. Trim the pork of excess membranes and fat (you can leave a bit of fat for flavor) and cut into larger slices or leave whole as a smaller piece. Salt, pepper, sprinkle with caraway seeds and optionally paprika. Crush or finely chop the garlic and rub it into the meat on all sides.
2Step 2Peel the onion, slice into half-rings and spread it on the bottom of the roasting pan. Add lard or butter, place the meat on the onion and baste with water or stock. Cover the pan with a lid or tightly with foil. Preheat the oven to 180 °C and put the meat in to roast. Roast for about 60 minutes, basting once or twice with the pan juices.
3Step 3While the meat roasts, prepare the cabbage. Lightly squeeze some of the brine from the sauerkraut (leave a bit), and chop it if the strands are long. Finely chop the onion. Heat lard or oil in a pot, add the onion and sauté until golden. Then add the cabbage, bay leaf, ground caraway, part of the brine and water or stock. Stir, cover and simmer on low for about 25–30 minutes, until the cabbage softens but does not fall apart.
4Step 4Towards the end of simmering the cabbage, season — add sugar, salt and pepper to taste. If you prefer creamier cabbage, mix flour in a little cold water, add to the cabbage and cook for a few more minutes so the flour loses its raw taste and the sauce slightly thickens.
5Step 5Now the dumplings. Put the flour, baking powder and salt into a bowl and mix. Add the chopped rolls, eggs and some of the milk. Start mixing — the dough should be thick but still slightly sticky, so you can shape it into loaves. Add more milk or more flour as needed; it depends on how dry the rolls are.
6Step 6Shape the dough into 2–3 smaller dumpling rolls. Fill a large pot with water, salt it and bring to a boil. Place the dumplings into gently boiling water and cook for about 18–20 minutes, carefully turn them halfway through. After cooking, remove them, prick with a skewer to let out steam, and let rest briefly. Slice preferably with a thread or a sharp knife dipped in water.
7Step 7When the meat is nearing the end, remove the lid or foil, increase the oven temperature to 200 °C and let the meat roast for another 10–15 minutes until golden and the crust has “set.” If needed, you can add a little of the juices so it doesn’t burn. At the end you can briefly finish the meat under the top grill as well, but watch it so it doesn’t burn.
8Step 8Remove the meat from the roasting pan onto a board and let it rest for a few minutes, then slice it. You can strain the pan juices into a smaller pot and simmer briefly – if they are thin, reduce them a bit; if they are too strong, add a little water or stock and season with salt, pepper and a pinch of caraway.

Kitchen tip

Knedlo vepřo zelo is a dish that’s perfect as a “Sunday pot” — make a bit more meat and cabbage and you’ll have lunch ready the next day with no effort. Just reheat and cook fresh dumplings, or use leftovers to fry with an egg. And if you like the dumplings and want to upgrade them, you can also try a separate recipe for bread dumpling with classic yeast dough.

Customize this recipe

Variants and alternatives

Semi-sweet cabbage: replace part of the sauerkraut with canned white cabbage or add a bit of grated fresh cabbage – the flavor will be milder and less sour.

Approximate per serving

Nutritional values

Energie820 kcalProteins38 gSacharidy80 gTuky38 g

Knedlo vepřo zelo – a Czech kitchen classic you can make “snadno” at home

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

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