Vepřo-Knedlo-Zelo

Ingredients

• 3 lb pork shoulder, skin scored
• 1 tsp caraway seeds
• Salt and black pepper
• 2 onions, sliced
• 4 cloves garlic
• 1 cup beef or chicken broth
• 1 small head white cabbage, shredded
• 2 tbsp butter
• 1 tbsp sugar
• 2 tbsp vinegar
• 3 cups all-purpose flour (for dumplings)
• 1 packet active dry yeast
• 1 cup warm milk
• 2 eggs
• 1 cup diced bread cubes

Instructions

1. 1Rub the pork with caraway seeds, salt, and pepper, and place on a bed of onions and garlic in a roasting pan.
2. 2Pour in the broth and roast at 350°F for about 2 hours, basting occasionally, until tender and the skin is crackled.
3. 3Meanwhile, cook the shredded cabbage with butter, sugar, and vinegar over low heat for 30-40 minutes until soft and slightly caramelized.
4. 4Make the dumpling dough by dissolving yeast in warm milk, then mixing with flour, eggs, and bread cubes into a soft dough; let rise 45 minutes.
5. 5Shape into two logs, wrap in cloth or plastic, and boil for 20-25 minutes, turning halfway.
6. 6Slice the dumplings with a thread, slice the roast pork, and serve together with the braised cabbage and pan juices.

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