By: Vladimír Skotnica

4 cups flour (plus extra for kneading dough later) 4 cups prepared Instant mashed potatoes (yes, INSTANT... this is important) 1egg 4 lbs pork roast (with its fat, add butter later if you don't have enough) 6 garlic gloves, peeled 1 teaspoon onion powder 1 tablespoon dried onion flakes 2 tablespoons caraway seeds (to season the roast and the sauerkraut) 1 teaspoon sage (to taste) salt and pepper (to taste) 28 ounces sauerkraut 1 tablespoon butter (for sauerkraut) butter (to add if roast doesn't have enough fat on it)

Rub the meat with crushed garlic and salt; sprinkle with caraway seeds, and roast. Pour a bit of water under the meat if it’s lean. It should release enough fat to keep it from sticking. Roast covered, later uncovered, until tender. For the dumplings, mix all ingredients until combined, add the bread cubes last. The dough should be of medium consistency. Shape it into 2-3 longish loaves (approx. 8”), resembling very short baguettes. Dump them in a big pot of boiling water and simmer for minutes. Fish them out and slice about 3/4 inch thick (it’s easily done with a nylon thread, but you can use a very sharp knife too). The dumplings are supposed to be very soft and have a neutral, bready taste - you use them to sop up the meat juices on the plate. Cut the cabbage into thin strips and quickly blanch in boiling water; strain. On a bit of lard, sautee one chopped onion, add the cabbage strips and a teaspoon of caraway seeds (or more if you wish). Cook until the cabbage strips are translucent and tender (if the cabbage is too dry and sticks to the bottom, pour in a bit of water). Season with sugar, salt and vinegar. The cabbage should have a gentle sweet-and-sour taste that complements the heady flavor of the pork. Rub the meat with crushed garlic and salt; sprinkle with caraway seeds, and roast. Pour a bit of water under the meat if it’s lean. It should release enough fat to keep it from sticking. Roast covered, later uncovered, until tender. For the dumplings, mix all ingredients until combined, add the bread cubes last. The dough should be of medium consistency. Shape it into 2-3 longish loaves (approx. 8”), resembling very short baguettes. Dump them in a big pot of boiling water and simmer for minutes. Fish them out and slice about 3/4 inch thick (it’s easily done with a nylon thread, but you can use a very sharp knife too). The dumplings are supposed to be very soft and have a neutral, bready taste - you use them to sop up the meat juices on the plate. Cut the cabbage into thin strips and quickly blanch in boiling water; strain. On a bit of lard, sautee one chopped onion, add the cabbage strips and a teaspoon of caraway seeds (or more if you wish). Cook until the cabbage strips are translucent and tender (if the cabbage is too dry and sticks to the bottom, pour in a bit of water). Season with sugar, salt and vinegar. The cabbage should have a gentle sweet-and-sour taste that complements the heady flavor of the pork.

Chicken broth is soup based on chicken meat. We also use vegetables to prepare it. We can add liver dumplings and vermicelli.

Meatloaf is ground meat, seasoned with salt, pepper, cumin, garlic. After baking, can be sure both hot and cold.

Marinated sirloin is typical Czech meal, served with dumplings and creamy sauce.

Rabbit meat belongs to the light white meats, it has very fine muscle fibers, low-fat, easily digestible, tasty and healthy. We roast it in an oven. We serve it with dumplings and creamy sauce.