forkue
Vepro Knedlo Zelo (Pork, Dumplings and Cabbage)

Czech · Dinner · Medium

Vepro Knedlo Zelo (Pork, Dumplings and Cabbage)

Total
3 hr 45 min
Prep
35 min
Serves
6
Calories
765
Jump to recipe

Roast pork, soft bread dumplings and tangy cabbage share a plate with caraway-scented pan juices, a generous Czech meal built for a slow afternoon.

Three textures make Vepro Knedlo Zelo (Pork, Dumplings and Cabbage) so satisfying: browned meat, springy slices of dumpling and silky sauerkraut. The Czech combination needs little more than garlic and caraway to tie everything together.

Start the dumpling dough while the pork roasts, then cook the cabbage during the final hour. A broad pot gives the dumpling logs room to expand without crowding; slice them with thread while they are still hot.

SavoryTangyHeartyClassicComfort FoodNut-freeHigh-protein

Method

  1. Heat the oven to 325°F (165°C). Rub pork shoulder with garlic, 1 tsp caraway seeds, 1 tsp salt and black pepper. Set on half the onion in a roasting pan with 1 tbsp vegetable oil and 1 1/2 cups water.

  2. Cover and roast for , then uncover and roast for until browned and fork-tender, well beyond 145°F. Rest for before slicing; keep the pan juices.

  3. While the pork roasts, mix flour, yeast and 1/2 tsp salt. Add milk and egg and knead for into a soft dough, then knead in bread cubes. Cover and let rise for until doubled.

  4. Shape dough into two logs about 7 inches long and 2 inches thick. Cover and let rise for until puffy. Bring a wide pot of water to a gentle boil.

  5. Meanwhile, cook remaining onion in remaining oil in a saucepan over medium heat for until golden. Add sauerkraut, sugar, remaining caraway seeds, remaining 1/2 tsp salt and remaining 1/2 cup water. Cover and simmer on low for until tender.

  6. Lower dumpling logs into gently boiling water. Cook for , turning halfway, until the centers are firm and no raw dough remains. Lift out, pierce with a fork to release steam, and slice with thread.

  7. Divide sliced pork, dumplings and cabbage among plates. Spoon the hot onion pan juices over the pork and the edges of the dumplings.

Forkue tips

  • If the roast pan runs dry, replenish it with a little water so the onions brown without scorching.
  • The dumplings can be made a day ahead and steamed in slices until soft.

Storing and reheating

Store meat, dumplings and cabbage separately in the fridge for 3 days. Reheat pork covered with its juices, steam dumpling slices, and warm cabbage in a saucepan with a splash of water.

Kitchen gear

Roasting panTop picks on AmazonLarge potTop picks on AmazonSaucepanTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

765Calories
46gProtein
69gCarbs
34gFat

Photo: Ray Swi-hymn from Sijhih-Taipei, Taiwan, CC BY-SA 2.0, via Wikimedia Commons (cropped and enhanced)

Vepro Knedlo Zelo (Pork, Dumplings and Cabbage): FAQ

Why are my bread dumplings dense?

The dough needs to become visibly puffy before boiling. Cold milk or a cool room can slow the rise; give it more time rather than adding extra yeast.

Can I use fresh cabbage instead?

Yes, but braise it separately with a little vinegar and sugar for a sweet-sour finish. Sauerkraut supplies that acidity directly and is the version used here.

How do I store and reheat Vepro Knedlo Zelo (Pork, Dumplings and Cabbage)?

Store meat, dumplings and cabbage separately in the fridge for 3 days. Reheat pork covered with its juices, steam dumpling slices, and warm cabbage in a saucepan with a splash of water.

How long does Vepro Knedlo Zelo (Pork, Dumplings and Cabbage) take?

About 3 hr 45 min in total: 35 min prep and 3 hr 10 min cooking.

What do I need to make Vepro Knedlo Zelo (Pork, Dumplings and Cabbage)?

The key ingredients are pork shoulder, onion, garlic, caraway seeds, all-purpose flour and instant yeast, plus pantry basics.

Any tips for Vepro Knedlo Zelo (Pork, Dumplings and Cabbage)?

If the roast pan runs dry, replenish it with a little water so the onions brown without scorching.

Cook this next

More porkMore caraway seedsMore instant yeastMore eggs