Roast Pork, Dumplings and Sauerkraut – Vepřo knedlo zelo



Serves: 5

Pork Roast:
Prep: 15 min.
Bake at 400F: 1 hr. 15 min. – 1 hr. 45 min.
Total: 1 hr. 30 min. – 2 hrs.

2 1/2 lb. pork roast
1 garlic head
1 small onion
1/4 tsp caraway seeds
2-3 cups of water (or more as needed)

Prep: 5 min.
Cook: 55 min.
Total: 1 hr.

1 Qt. (32 fl.oz) sauerkraut
5 cups water
1 1/2 tsp salt
1/3 cup granulated sugar
1/4 tsp caraway seeds
1 medium size onion
1/2 cup oil
1/2 cup all purpose flour

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  1. I made this last night and it was really good! We have a friend from Czech that made the sauerkraut once and we’ve been trying to get him to make it again. Now we know how!
    There was just two of us though, so we ended up with a lot of left overs. Does the sauerkraut freeze well?

    1. I am glad you like it. 🙂 I never tried freezing it. So I am not sure if it would work. I would worry it would be too watery after you defrost it and that it would separate.

      1. I am Czech. Sauerkraut freezes great! Nice to save some gravy to pour over when defrosted.

    2. I always freeze left over sauerkraut. I am of this descent. I usually rewarm in the microwave.

  2. I love trying different cultural recipes, and was searching for the dumpling recipe as I was going to make svickova. However I stumbled across this recipe, watched you tube video and had to make it. I was unsure if I made the right decision since I was craving the svickova. I was very impressed with the simplicity of ingredients and how incredible it turned out. I still can smell the aroma in my house and it’s been hours that we ate. The onions did take quite a bit of time and after 25 min passed I settled for a creamy color rue. The sweetness albeit subtle was a perfect contrast with the onion/garlic sauce. Thank you for creating this web page and sharing your recipes. I am so intrigued that I’m going to plan a trip to Czech Republic next year and will be excited to taste this and more. Any suggestions on where to visit, other dishes you’d think I would like? Full belly and content 🙂 thanks. Jim

    1. Hi Jim, your comment put big smile to my face. 🙂 Makes me so glad to hear how much you enjoyed the meal and that you are now wanting to visit Czech Republic. You will absolutely love it there. 🙂 I would definitely recommend our capital city Prague. Another amazing and picturesque city is Cesky Krumlov. We have many castles and chateaus that are also worth seeing. Those are open usually only during summer. The top dishes to try, which I also have on my site, are Beef goulash, Svickova, Breaded fried cheese, garlic soup. Wishing you very memorable trip. 🙂

      1. I think you should start a tour group of the Czech Republic for your followers!! You would make an awesome tour guide!

        1. Aww, thank you! That would be wonderful!

  3. Where can I purchase your book?

    1. I am working on my first Kindle cookbook. Eventually I would like to have printed version as well. As soon the Kindle book is available it will be on my website. You can also subscribe to my free newsletter to not miss out on all the new recipes and announcements.

  4. Thank you for this recipe. It is truly perfect. My family is originally from Kladno, so I enjoy keeping some of my heritage with me here in Missouri. I made this for my wife, and she loves it!

    1. That is wonderful! I am happy to hear you both enjoyed this dish. 🙂 Very nice of you to make it for your wife! 🙂

      1. Thank you, I am making it again tonight. So delicious!

        1. 🙂

  5. I remember the first time my grandmother made this with duck!! My favorite!!

    1. It is delicious with a duck. Yum!

  6. Delicious! My boys and Dad love this. This recipe is just as good as my Moms was! Thank you. ❤️

    1. So happy to hear!

  7. My mother-in-law was Czech and when she made the sauerkraut, she would shred finely a potato to use as the thickening. This all looks so good !

    1. Great idea 🙂

  8. I make this and have a lot leftover. It freezes very well. Tastes even better the 2nd time around

    1. Great to know! Thank you for letting us know. 🙂

  9. I’m Czech and I followed this recipe and it’s better than what my mom used to make. Thank you! I will buy your book when I can. Thank you again! SOOOO good!!!!

    1. Wow! That is a huge compliment! Thank you! I am glad you to hear you enjoyed it! 🙂 I am still working on printed version of my cookbook. Can’t wait to have it available. 🙂

  10. What cut of pork are you using in the video? Loin, tenderloin, shoulder, etc?

    1. I think I was using shoulder. It is better if there is some fat on the meat so it stays nice and juicy.

  11. My mum was Czech and this is one of the recipes I actually remembered rather than needing to look it up. Sadly she passed away suddenly before I got her recipes written down. I couldn’t remember exactly how to make the rou, thanks for reminding me… We had it on Boxing Day and the family loved it…English!!! So a tough audience…We put crisped bacon squares in the sauerkraut as we cannot get speck here and do have it thicker.
    Thank you for the dumplings recipe, I struggled with that one a bit but now that I have yours I will be good to go again soon.

    1. I am sorry to hear about your mom! I am happy to hear my recipes helped to bring back your mom’s delicious meals. 🙂

  12. I love your recipes. Do you have one for liver dumpling soup? I would appreciate if you wouldpublish it. Thank you.

    1. I don’t have that one yet.

  13. Please publish a recipe for liver dumpling soup. Love your posts and recipes.

    1. As soon I have a recipe I will make a video.

  14. This was my favor meal as a child. I am looking forward to making it. I just have to find someplace in Southern Arizona that sells dumplings like this.

    1. I hope you enjoy this meal! You can also make them following my video recipe. I usually make a lot and freeze them.

  15. Do you know where a dumpling slicer can be purchased? A friend of mine has one that she bought in Czechoslovakia, but I have never been able to find one here in the states.

    1. sometimes carries it.

  16. Vážená Kristýno!

    Vy a vaše kuchařská kniha jsou poklady! Ty jsou přesně druhy domácích rodinných receptů, které jsem hledal! Ačkoliv nejsem českého původu (moji předci byli Řekové a Francouzi), moc se zajímám o českou kulturu a miluju český jazyk. (Čtěl jsem mimochodem, že jste z Brna. Před dvěma lety jsem měl příležitost navštívit této hezké město a překrásný venkov Moravy. Chtěl jsem vidět v Brně a na Hukvaldech památníky jednoho z mých nejoblíbenějších skladatelů, Leoše Janáčka).

    Blahopřeji k vašemu nádhernému výkonu, a přeji Vám mnohem víc úspěchů v budoucnosti!

    S pozdravem

    Jim z Connecticutu (který se Moravě moc podobá!)

    1. Moc dekuji Jim za krasnou zpravu a pozdravy a taky za vasi cestinu! 🙂 Ja v Connecticut byla na nekolik tydnu. Je tam hezky. 🙂 Posilam pozdravy.

  17. I grew up with this dish as my paternal grandmother made it. Both her and my paternal grandfather’s families were from the Pisek area, back when it was known as Bohemia. My grandmother would grind the potatoes up, mix with flour, make dumplings and then boil with the sauerkraut and pork. She called it “spuchnee” (spelling it phonetically), but I cannot find any reference to that name for this dish anywhere. I’m wondering if it was ‘slang’ from the area?
    Have you heard this dish called anything like that? Thanks!!!

    1. Hi Kim, I have never heard this name. It sounds more like a verb than noun.

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