.. 800 grams pork or pork shoulder 2 onions 700 grams sterilized white cabbage or half a head of raw flour lard or other grease cumin salt sugar
PORK: Wash the meat. Dry the meat. Salt it and cover with some caraway. Put the meat into a pan and cover it with cut onion. Pour some water or broth into the pan. Bake it covered with a top at high temperature in the oven for one hour and a half. During baking pour the water on the meat(not to dry it up). Bake the meat untill it is soften.Uncover the pan and contiue baking for about 10minutes. CABBAGE: Cut 1 onion into pieces and fry it on some oil in a saucepan. Put 2table spoons of flour into the saucepan. Put the sterilized cabbage cut into small pieces, some caraway, salt.Pour little water into it.Stew the cabbage, stir it, pour some other water if necessary. DUMPLINGS: Cut the dry rolls into small pieces(cubes cca 1cm).Pour the milk mixed with eggs into the rolls.Wait 20minutes (stir the mixture once or twice). After 20 minutes add the flour into the mixture. Make the shapes of cone from the dough. Put the cones into milly boiling water. Boil them for about 15 minutes(after 8 minutes turn them upside down).Don‘t cover the pot with a lid. Put the cones out of the pot. Let them cool and cut into slices of dumplings.
Olomouc cheese is characterized by a strong smell and odor and yellow color. Curd cheese is the only Czech cheese with a strong, penetrating taste.They are suitable for dietetic meals.
Potato pancakes are one of our favorite meals and they are fast to prepare and not too much difficult. Favourite are the potato pancakes with cottage cheese, or potato pancakes with jam.
„Svíčková na smetaně“ (Marinated Beef Sirloin) is a popular Czech meal. It is served in many restaurants around the Czech Republic, and is served with dumplings. It is made of vegetables (carrots, parsley, celery root and onion), spiced with black pepper, allspice, bayleaf and thyme and boiled with doublecream.