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Roast Pork With Potato Dumplings And Sauerkraut

By chef Martin Zabojnik

One of the greatest Czech classics, roast pork neck with potato dumplings and spinach

1 h 39 min
Easy
5

6 min prep · 1 h 33 min cook

Roast Pork With Potato Dumplings And Sauerkraut
958 kcal · per serving
Protein 45g Carbs 74g Fat 49g
Ingredients

What you will need

7 items · serves 1
  • Pork Neck 1 pcs
  • Potato dumpling 3 slice
  • Sour white cabbage 100 g
  • Onion 0.5 pcs
  • Caraway seeds 0.5 tsp
  • Sugar 0.5 tsp
  • Plain Flour 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

8 steps · 1 h 33 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C 🍖✨

  2. Slice the onion. Slice the onion into thin strips

  3. Cut the meat. Cut the meat into larger cubes

  4. Mix the meat. Mix the meat with the onion, caraway seeds, and salt, transfer to a roasting pan, add water so that it is submerged, and bake in the oven for about 1.5 hours, until the meat is tender

  5. Reduce the sauce. Reduce the sauce on the stovetop over medium heat for about 5-10 minutes, or lightly dust it with flour and simmer; if it thickens too much, thin it with a little water

  6. Heat the dumplings. Heat the dumplings over steam for about 3-4 minutes, until heated through

  7. Heat the sauerkraut. Heat the sauerkraut in a saucepan over low heat for about 3-4 minutes and, to taste, you can lightly sweeten it

  8. Serve. Serve and enjoy the dish 🍖🍽️✨

Community

Ratings and comments

5.0 2 reviews
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