Moravian Pork with cabbage and dumplings


Roast pork with cabbage  was with various side dishes an integral part of Old Behemian cuisine across the Czech Republic. Of course, it depended on the availability of pork, but cabbage was used for cooking all year due to its good shelf life (for example sauerkraut coulg be used all year). As well as turnips lasted stored all winter, so was available at any time.


Moravian Pork

  • 500 g pork (neck, shoulder, fatback)
  • 12 g salt
  • 1 g caraway
  • 100 g onion
  • 10 g garlic
  • 300 g water

Cabbage of Turnip

  • 600 g Turnips without sprig
  • 100 g water for stewing
  • 50 g onion
  • 30 g fat
  • 10 g plain flour
  • 1 g caraway
  • 30 g sugar
  • 30 g vinegar
  • 10 g salt

Carslbad Dumplings

  • 340 g bread roll (French bread)
  • 300 g milk
  • 3 pcs egg
  • 10 g salt
  • 60 g coarse flour
  • 10 g parsley sprig
  • 20 g fat


Moravian Pork

  1. Cut the rinsed meat into pieces, put in a baking dish. Salt slightly, sprinkle with caraway, sprinkle with sliced onion, finely chopped garlic and pour over water.  Stir to combine all the ingredients and put in the oven to bake at 200 degrees.
  2. Stir occasionallyto avoid burning the onion and garlic, and the meat is roasted on all sides until golden and tender.
  3. Remove the baked meat and season the juices with salt if necessary.

Cabbage of Turnip

  1. Cut the cleaned turnip into thin slices or grate on a grater. Fry finely chopped onion in fat until golden and divide it into two parts.
  2. Add grated turnip to one part stir, add water  slightly, sprinkle with salt and caraway, let simmmer (approx. 15 minutes).
  3. Add the plain flour to the second part and make a roux, which will thicken the softened turnip. Season with sugar, salt and vinegar.

Carslbad Dumplings

  1. Cut the harder bread rolls into cubec (they can also be lightly roasted in the oven for 20 minutes  at 120 degrees), sprinkle them lightly with some of the milk and let it soak.
  2. We carefully separate the yolks from the whites. Whisk the egg yolks with the remaining milk. lifhtly add salt and finely chopped parsley sprig. Then add the rolls and  the stiff snow whipped from the egg whites. Stir the mixture lightly.
  3. Shape dumplig cones from the resulting dough. . Wrap them in moistened greased linen napkins, fasten them with twine and put them in boiling water.
  4. Cook the dumplings slowly for about 20 minutes, after removing them  from the water, cut them into slices.


Nowaday, compared to the original old Czech recipe, more modern treatment of dumpling is suitable, for example, wrapping them in food foil and tightening them, whereas previously dumplings were cooked in dish towel. Cabbage  is already replaced by turnip in this historical recipe, which is also a very healthy option nowadays, zucchini can also be used. It is possible to use no roux but for example grated potato for a more dietary variant of thickening cabbage.

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