Vepřo Knedlo ZeloRoast Pork, Bread Dumplings, and Sauerkraut

Name: Vepřo Knedlo Zelo (Roast Pork, Bread Dumplings, and Sauerkraut)
Prep time: 35 min
Cook time: 2 h 30 min
Total time: 3 h 5 min
Yield: 6
Cuisine: Czech Republic
Ingredients: 1300 g Pork Shoulder (whole); 18 g Garlic (crushed); 6 g Caraway Seeds; 45 g Pork Lard; 500 ml Meat Stock; 12 g Salt; 2 g Black Pepper; 700 g Sour Cabbage (drained); 180 g Onion (finely chopped); 20 g Pork Lard; 12 g White Sugar; 15 ml Distilled White Vinegar; 2 g Caraway Seeds; 3 g Salt; 500 g All-Purpose Flour; 280 ml Whole Milk (lukewarm); 1 pcs Egg; 7 g Active Dry Yeast; 150 g White Bread (cut into small cubes); 5 g Salt

A Sunday plate of roast pork, soft bread dumplings, and braised sauerkraut. Garlic and caraway give the meat its familiar Czech character, while the cabbage brings the right amount of tang.

Prep

35m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

1104kcal

Calories

55g

Protein

55g

Fat

91g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Roast

1.3kg
Pork Shoulder (whole)
18g
Garlic (crushed)
6g
Caraway Seeds
45g
Pork Lard
500ml
Meat Stock
12g
Salt
2g
Black Pepper

Sauerkraut

700g
Sour Cabbage (drained)
180g
Onion (finely chopped)
20g
Pork Lard
12g
White Sugar
15ml
Distilled White Vinegar
2g
Caraway Seeds
3g
Salt

Dumplings

500g
All-Purpose Flour
280ml
Whole Milk (lukewarm)
1pcs
Egg
7g
Active Dry Yeast
150g
White Bread (cut into small cubes)
5g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

10 steps

01
Rub the pork shoulder with the garlic, caraway seeds, salt, and black pepper.
02
Heat the pork lard in a roasting pan and brown the pork shoulder well on all sides.
03
Pour in the meat stock, cover, and roast at 170°C (340°F) for about 2 hours, until tender. Uncover for the final 20 minutes to brown the surface.
04
Melt the pork lard in a pot over medium heat and cook the onion until soft and lightly golden.
05
Add the sour cabbage, caraway seeds, white sugar, distilled white vinegar, and salt. Cook gently for 25 to 30 minutes, until tender and glossy.
06
Stir the active dry yeast into the lukewarm whole milk and let it foam briefly.
07
Mix the all-purpose flour with the salt, then add the egg and milk mixture. Knead into a soft dough and work in the white bread.
08
Shape the dough into dumpling logs, cover, and let them rise in a warm place until puffy.
09
Steam the dumplings until cooked through, then slice them.
10
Slice the roast pork shoulder and serve it with the dumplings and braised sour cabbage.

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