1. by Jakub Jindra

3. PORK,CABBAGE AND DUMPLINGS Pork, dumplings with cabbage is a Czech national food,consisting of potato dumplings and white cabbage with roast pork.

4. INGREDIENTS You will need: for dumplings 0.9 kg of pork meat1 and a half to 2 cups flour 2-3 cloves garlica pinch salt caraway seeds1-2 eggs salt1 cup milk 1-2 white bread rolls cut into cubes 1 teaspoon baking powder For stewed cabbage 1 head of cabbage 1 onion 2 teaspoons lard or butter 1 teaspoon caraway seeds sugar salt vineger

5. INSTRUCTIONS 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 Bake the meat untill it is soften Uncover the pan and continue baking for about 10 minutes

6. CABBAGE Cut 1 onion into pieces and fry it on some oil Put 2 table 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 more water if necessary.

7. Dumplings Cut the dry rolls into small pieces (cubes cca 1cm) Pour the milk mixed with eggs and a bit of salt into the rolls. Wait 20 minutes (stir the mixture once or twice) After 20 minutes add the flour and baking powde into the mixture Make the shape of cones from the dough Put the cones into boilling 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 then cut into slices of dumplings.

8. “Olomoucké tvarůžky“- cheese, the kind of soft curd cheese. Characterized by a strong smell and odor and yellow color. Curd cheese is the only Czech cheese with a strong, pungent taste. Curd cheese is made from unsulphured, sour curd and salt used in addition to no preservatives.

9. Fried potato Potato cakes - a traditional dish most of the Slavic and Germanic people and the Hungarians, who is preparing a thin layer of batter frying a finely shredded raw potatoes, flour, eggs, garlic, salt and marjoram.

10. SVIČKOVA Tenderloin sauce is a kind of typical Czech sauce that is prepared from root vegetables and cream. Usually served with beef and dumplings,sometimes with cranberries and whipped cream.