Czechia / Main
Pork with dumplings and cabbage
Braised pork with bread dumplings and soured cabbage. Czechia's unofficial national dish.
Ingredients
- Pork shoulder1 1/2 kg
- Flour, for the dumplings500 g
- Milk, warm250 ml
- Dry yeast7 g
- Egg1
- Stale bread, in cubes150 g
- Sauerkraut700 g
- Onions3
- Caraway seeds2 tsp
- Sugar1 tbsp
- Lard60 g
- Garlic4 cloves
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rub the pork with salt, pepper, caraway and garlic and leave it an hour at room temperature.
Brown the pork in lard on all sides, add the onion and pour in water to half the height of the meat.
Braise covered at 160 °C for an hour and a half, basting every twenty minutes.
Knead a dough from the flour, warm milk with yeast, the egg and salt and let it rise forty minutes.
Fold in the bread cubes, shape two logs and boil them ten minutes on each side.
Stew the sauerkraut with onion, caraway and sugar for twenty-five minutes.
Cut the dumplings with thread and the pork into slices, and serve with the cabbage under the pan juices.
