Vepřová pečeně se zelím a bramborovým knedlíkem
Roast Pork with Sweet-and-Sour Cabbage and Potato Knedlík
Serves 4 to 6 people
Ingredients
- 600 g of pork shoulder or pork neck
- Salt
- Cumin
For the sweet-and-sour cabbage
- 30 g of butter
- 1 medium onion
- 500 g of sweet-and-sour cabbage with its marinade
- Cumin
- Powdered sugar
For the potato dumplings
- 800 g of boiled and peeled potatoes
- 1 teaspoon of salt
- 50 g cornstarch
- 1 egg
- 50 g of semolina
- 100 g of flour
Method
- Place the meat in a deep roasting pan, season with salt and cumin, and pour in a little water. Place the covered roasting pan in the oven and roast, basting the meat occasionally with its juices, to which you can add hot water. After 40 minutes, uncover the roasting pan and finish roasting the meat.
- Sweet-and-sour cabbage: Chop the onion and sauté it in butter. Add the cabbage with its marinade and the cumin, and cook in the saucepan. If necessary, add a little hot water.
- Once the cabbage is tender, season it with salt and sugar and let the excess water evaporate.
- Potato knedlík: Grate the boiled potatoes onto a pastry board dusted with cornstarch, form a well, and place the egg in the center. Using a knife with a rounded tip, work the dough, adding the flour and semolina. Finish kneading with your hands.
- Divide the dough into four equal parts and shape them into four rolls, which you boil for 15 to 20 minutes over low heat. Use a slotted spoon to remove the rolls and immediately cut them into 1-centimeter-thick slices.