Vepřo knedlo zelo

Vepřo knedlo zelo is a classic and very popular meat-based dish of Czech cuisine, it is made of pork loin roasted in onion and caraway gravy and served over stewed cabbage with a side of the Czech stapled boiled bread dumplings called knedlíky.

The tastes of cabbages vary from sour to sweet and almost all types of cabbages like red or white can be used in the preparation of this dish. This is also considered as the national dish of Czech Republic. Most of the times, dumplings made out of bread are served with this dish. Wheat flour and stale bread are used for making the dumplings.

The method of preparation slightly differs from region to region depending on the choice of ingredients. The dish preparation involves three stages: meat preparation, dumpling preparation, and sauerkraut preparation. Originally, the Czech word of ‘knedlík’ was used for round or elongated mixtures of meat and reconstituted bread-rolls.

The meat is roasted and served with an onion and caraway gravy. Czech people typically use sauerkraut in the preparation of this meal, but red cabbage can also be used.

There are sour and sweet varieties of this dish, and the recipe can include other meats, including beef and chicken.