Name: Pork roast with dumplings and cabbage – a Czech classic. A proven recipe!
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 800 g pork neck (or another partly marbled cut); 1.5 teaspoons salt; freshly ground black pepper; 1 teaspoon ground caraway; 4 cloves garlic (chopped or crushed); 1 tablespoon plain flour (for coating); oil or lard for frying; 500 g sauerkraut; 1 onion; 2 tablespoons lard or oil; 1 teaspoon sugar; ½ teaspoon ground caraway; water or stock as needed; optionally plain flour for slight thickening; 500 g semi-coarse flour; 1 cube fresh yeast (or 1 packet dry yeast); 1 teaspoon sugar; 1 teaspoon salt; about 250 ml lukewarm water (or as needed); a little oil

Preparation procedure

Meat: Wash the meat and pat dry. Cut into larger slices (or cubes). Mix the salt, pepper, caraway and garlic and coat in flour.
Heat the fat (oil or lard) in a pan and sear the meat quickly on both sides until golden brown. Transfer to a roasting pan.
Add a little water or stock, cover with foil and roast in the oven (about 180 °C) for about 45–60 minutes, until the meat is tender. Baste the meat during baking if needed.
Cabbage: Squeeze excess juice from the sauerkraut if necessary and chop it if it's too long. Chop the onion and fry it in the fat until golden. Add the sauerkraut, sugar, caraway and stir. Add a little water or stock and simmer covered until the cabbage softens (about 20–30 minutes). If necessary, you can slightly thicken it with flour mixed in water.
Dumplings: If making them at home, prepare a yeast starter from the yeast, sugar and lukewarm water. In a bowl mix the flour, salt, oil and the prepared starter. Work the dough, let it rise for about 45 minutes covered. Then roll it out or divide into buns and steam or cook the dumplings in a steamer for about 20 minutes.
Serving: Place the roast pork on a plate, pour over the drippings, and serve the braised cabbage and dumpling on the side.

Preparation time and number of servings

Total time: approx. 2 hours (including roasting and braising)
Number of servings: 4

Conclusion

This classic dish of roast pork with cabbage and dumplings is a popular choice for both festive and everyday dining. The meat is tender, the cabbage perfectly braised and the dumpling pleasantly airy. If you want to season the dish a little differently, try adding a pinch of cumin or a bay leaf to the cabbage, or lightly reduce the drippings for a more intense flavor. This recipe won’t let you down, whether you prepare it for family or guests.