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Czech National Dish Vepřo Knedlo Zelo (Roast Pork, Bread Dumplings and Braised Sauerkraut)
The quintessential Czech national feast: caraway and garlic roasted pork collar served alongside traditional steamed bread dumplings (knedlíky) and tangy braised sauerkraut.
Prep
30 min
Cook
90 min
Total
120 min
Oven
180°C (160°C vent.)
Ingredients
servings
4
- Pork neck or shoulder roast800 g
- Whole caraway seeds1 tbsp
- Garlic cloves, crushed4 clove
- Sauerkraut, rinsed and drained500 g
- Coarse or all-purpose flour for dumplings300 g
- Diced stale white bread rolls (rohlíky)100 g
- Lukewarm milk150 ml
- Fresh egg1 pc
- Salt1 tbsp
Preparation Steps
1
Rub pork with crushed garlic, caraway seeds, and salt. Roast in a covered pan with 150 ml water at 180°C (350°F) for 70 minutes, then uncover for 20 minutes to crisp.
90 min timer
2
Braise rinsed sauerkraut with diced onion and a pinch of caraway seeds for 25 minutes over gentle heat.
25 min timer
3
For dumplings (knedlíky), knead flour, milk, egg, salt, and bread cubes into dough. Shape into two fat logs, boil in salted water for 20 minutes, and slice with thread. Serve pork slices with pan gravy, sauerkraut, and dumplings.
20 min timer
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Nutrition Facts
per servingCalories
580
Protein
38g
Carbohydrates
48g
Fat
27g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Traditional Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & European Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
