Main Course Recipes
Pork-Sauerkraut-Dumpling (Vepřo-knedlo-zelo)
4 servings
“Vepřo-knedlo-zelo” means in direct translation "pork-dumpling-sauerkraut". This traditional meal consists of a savory pork roast, tangy sauerkraut, and is typically served with a Czech bread dumpling. My Pork-Sauerkraut-Dumpling (Vepřo-knedlo-zelo) recipe guides you through creating a distinct marinade with caraway seeds and garlic, roasting the meat with butter, and stewing the cabbage to perfection. You can complete this meal by preparing side dumplings or speed up preparation by serving that with rye bread. It’s a great meal either way, the choice is up to you. Read More
Main Course Recipes
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to my Vepřo-knedlo-zelo Kitchen
I am excited to share my Pork-Sauerkraut-Dumpling (Vepřo-knedlo-zelo) recipe with you. As the founder, Tom the Chef, I believe this dish represents a wonderful balance of flavors. Whether you choose to make the accompanying Czech bread dumpling or serve this with rustic rye bread, the combination of tender pork roast and stewed sauerkraut is undeniable. I have designed this recipe to include a flavorful marinade and a specific roasting method using unsalted butter to ensure a delicious result. Let’s get cooking!
The Importance of the Marinade Massage
In my Pork-Sauerkraut-Dumpling (Vepřo-knedlo-zelo) recipe, the first crucial step involves the marinade. I ask you to combine frying oil, melted unsalted butter, grated garlic, paprika, caraway seeds, salt, and pepper. It is vital that you stir this with a whisk until fully incorporated. Once the pork roast is rinsed and prepared in one piece, I instruct you to place the meat into the marinade and, with your hands, massage the marinade into the meat. This manual process ensures the flavors penetrate the surface. Afterward, you must cover it with plastic wrap and marinate at room temperature for 30 – 60 minutes. If you choose to marinate overnight, remember my tip: the meat needs to reach room temperature before cooking in order to cook properly.
Searing and Butter-Topped Roasting
To achieve the best texture for the pork roast in this Vepřo-knedlo-zelo dish, I use a specific two-step heating method. First, you preheat a frying pan and briefly sear the meat from all sides to reach a nice sear using frying oil. This creates a base of flavor. Once transferred to the oven, I instruct you to pour water under the meat and the remaining marinade over it. Crucially, I have you add 8 slices of unsalted butter directly on top of the meat. As it roasts, you must turn the meat once in the middle of baking and pour the pan’s juices over the meat preferably every 10 minutes. This basting technique with the butter and juices is key to keeping the pork roast moist.
Building the Sauerkraut Base
The sauerkraut component of my Pork-Sauerkraut-Dumpling (Vepřo-knedlo-zelo) is not just heated cabbage; it is built on a sautéed base. I start by heating frying oil and sautéing a finely chopped onion until glossy. I also offer the option to add diced bacon here, sautéing it until partially cooked but not crispy. A very important step I mention is to drain the liquid from the sauerkraut into a mixing bowl using a strainer before adding the cabbage to the pan. You must reserve this liquid because it is used in the next step. Sautéing the drained sauerkraut with the onion (and optional bacon) for 2–3 minutes allows the flavors to meld before the stewing process begins.
The Stewing Process with Caraway Seeds
Once the base is ready, we move to stewing the sauerkraut. I instruct you to add water, the reserved liquid from the sauerkraut, sliced unsalted butter, caraway seeds, salt, and pepper. You must bring this to a simmer (about 195°F) and then lower the heat to medium, cooking for about 20 minutes. This time allows the caraway seeds and spices to infuse the cabbage. I note that after about 20 minutes, most of the liquid should be absorbed. If it is thickening too much during the process, you can optionally add water. The goal is a tender, flavorful side that perfectly complements the pork roast and Czech bread dumpling.
Finishing and Thickening the Sauerkraut
The final texture of the sauerkraut in this Pork-Sauerkraut-Dumpling (Vepřo-knedlo-zelo) recipe is achieved by thickening. I instruct you to dust the stewed sauerkraut with flour and thoroughly stir it in. You then cook this with occasional stirring until thickened, which takes another 2–5 minutes. If you are in a rush, I provide a tip: simply add an extra tablespoon of flour directly into the sauerkraut, stir, and cook for 1 additional minute. Finally, you should taste and add salt and/or pepper if needed. This creates a cohesive side dish rather than just loose cabbage.
Serving and Temperature Safety
When it is time to serve the Pork-Sauerkraut-Dumpling (Vepřo-knedlo-zelo), I recommend letting the pork roast rest on a cutting board for about 2 minutes before cutting it into slices. You should slice and preheat your Czech bread dumpling in steam or covered in the microwave. I suggest plating a few slices of dumplings and pork, adding the sauerkraut, and gently drizzling with juices from the pork. I also emphasize safety: check with a food thermometer to make sure you have reached the minimum recommended safe serving temperature for pork of 145°F. This ensures your Vepřo-knedlo-zelo is both delicious and safe to eat.
Pork-Sauerkraut-Dumpling (Vepřo-knedlo-zelo)
Ingredients:
Click any ingredient to learn morePork roast:
¼ cup + 2 TBSP of frying oil (any kind) (adjust if needed)
½ stick of unsalted butter - melted (2 OZ *)
4 cloves of garlic - peeled and grated (or pressed)
1 TSP of ground paprika
2 TSP of caraway seeds - whole
1 TSP of salt
½ TSP of pepper
1 ½ LB of pork loin - whole (or, any other kind of pork meat for roast)
1 cup of water
½ stick of unsalted butter - sliced to about 8 slices (2 OZ)
Sauerkraut:
2 TBSP of frying oil (any kind) (adjust if needed)
1 onion - peeled and finely chopped (large size)
Optionally: 3 slices of bacon (pork) - diced (about ¼ LB)
2 LB of sauerkraut - reserve the liquid
1 cup of water
½ stick of unsalted butter - sliced into thick slices
2 TSP of caraway seeds - whole
1 TSP of salt
½ TSP of pepper - ideally freshly ground
2 TBSP of all-purpose flour
Optionally serve with (choose one):
Czech bread dumpling houskovy knedlik (store-bought or recipe here)
rye bread (store-bought or recipe here)
*Cut butter into small pieces before melting. Then microwave for a short time (a few seconds each) with a few seconds break between — to prevent a little “explosion” of butter. Optionally, melt butter over medium heat with vigorous whisking.
Tools:
Click any tool to learn more1x Chef’s knife
1x Wooden Spoon
1x Colander
1x Measuring Pitcher or Small Glass/Ceramic Bowl (for melting butter in the microwave)
1x French Whisk
1x Plastic Wrap
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 884
Protein 47.9 g
Fat 69.2 g
Saturated fat 27.1 g
Carbohydrate 20.7 g
Sugars 6.6 g
Fiber 9.4 g
Sodium 2965 mg
Cholesterol 245 mg
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Dumplings:
1.1.
Start with the preparation and cooking of the dumplings based on the recipe.
Notes:
- My side dumpling recipe is available here.
- Skip this step if you purchased your dumpling or if you are going to serve this meal with bread.
2.Marinade for Pork:
2.1.
Place into a medium mixing bowl:
¼ cup of frying oil (part of the total amount)
½ stick of butter – melted
4 cloves of garlic – grated
1 TSP of paprika
2 TSP of whole caraway seeds
1 TSP of salt
½ TSP of ground pepper
Stir together with a whisk until fully incorporated (about 1 – 2 minutes).
3.Pork Preparation:
3.1.
Make sure that the meat is properly rinsed under cold water.
Important:
Prepare the meat in one piece (do not cut meat into individual pieces).
3.2.
Place the meat into the marinade, and with your hands, massage the marinade into the meat.
3.3.
Cover with plastic wrap and marinate at room temperature for 30 – 60 minutes.
Tip:
Or marinade overnight in the refrigerator while keeping at room temperature for at least 30 minutes right before cooking – the meat needs to reach room temperature before cooking in order to cook properly.
4.Sear & Roast the Pork:
4.1.
Set oven to preheat at 350°F.
4.2.
Preheat a frying pan on medium-high heat with 2 TBSP of frying oil and briefly sear from all sides to reach a nice sear (about 3 – 5 minutes).
4.3.
Pour 1 cup of water under the meat and pour the remaining marinade over the meat.
4.4.
Add 8 slices of butter on the top of the meat.
4.5.
Roast in a preheated oven until the meat is fully cooked (about 20 – 45 minutes, depending on the thickness of the meat). *
Important:
- Turn the meat once during baking (in the middle of the baking time).
- Pour the pan’s juices over the meat during baking, preferably about every 10 minutes.
Note:
While the meat is roasting in the oven, proceed with the preparation of the sauerkraut.
5.Sauerkraut Base:
5.1.
Preheat a sauce pan on medium-high heat with 2 TBSP of frying oil and add:
1 large onion – finely chopped
Sauté with occasional stirring until glossy (about 3 – 4 minutes).
5.2.
Optionally add:
¼ LB of bacon – diced
Sauté with constant stirring for an additional 2 minutes (until partially cooked but not crispy).
5.3.
Meanwhile, drain the liquid from the sauerkraut into a medium mixing bowl using a strainer (liquid will be used for the next step).
5.4.
After the bacon is sautéed, add the sauerkraut into the sauce pan and sauté with constant stirring for about 2 – 3 minutes.
6.Stew Sauerkraut:
6.1.
Add:
1 cup of water
Liquid from sauerkraut
½ stick of butter
2 TSP of caraway
1 TSP of salt
½ TSP of ground pepper
Thoroughly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.
6.2.
Lower the heat to medium and cook for about 20 minutes with occasional stirring. Optionally, add water during stewing to dilute the sauerkraut (if thickening too much).
6.3.
After about 20 minutes most of the liquid should be absorbed (some can still be present). If not, slightly extend cooking time.
6.4.
7.Finishing Phase of the Sauerkraut:
7.1.
Dust the stewed sauerkraut with:
2 TBSP of flour
Thoroughly stir.
7.2.
Cook with occasional stirring until thickened (for another 2 – 5 minutes).
Tip:
If you are in a rush and don’t want to wait any longer, just simply add an extra 1 TBSP of flour directly into the sauerkraut, stir, and cook for 1 additional minute.
7.3.
Taste and add salt and/or pepper if needed.
8.Serve the Meal:
8.1.
Let the meat rest on a cutting board for about 2 minutes before cutting. Then cut into ¼ – ½” thick slices.
8.2.
Slice and preheat your dumplings in steam or covered in the microwave.
8.3.
Place a few slices of dumplings and a few slices of pork on the plate, add sauerkraut and gently drizzle with juices from the pork.
Kitchen Guide
Pork and Veal (steaks, chops, roast)
The USDA minimum safe internal temperature is 145°F.
Popular serving temperatures:
- 120 – 130°F – Rare
- 130 – 135°F – Medium Rare
- 135 – 145°F – Medium (most popular, especially by chefs)
- 145 – 155°F – Medium Well
- 155°F and more – Well Done
Popular questions
If I do not have time to make dumplings, what is a good alternative for this recipe?
While Pork-Sauerkraut-Dumpling (Vepřo-knedlo-zelo) traditionally includes a Czech bread dumpling, I mention in the recipe introduction that you can speed up preparation by serving the meal with bread, preferably rye bread. It is a great meal either way.
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