 |
Roast pork with dumplings and cabbage (vepřová
pečeně s knedlíky a se zelím, colloquially vepřo-knedlo-zelo)
is considered the most popular Czech dish. |
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Left:
Vepřo-knedlo-zelo (Roast pork with dumplings and cabbage). |
There are two variants of preparing the cabbage,
Bohemian and Moravian. Bohemians prefer the cabbage to be sour, so they prepare
the dish from sauerkraut. In Moravia it is preferred sweeter and so is prepared
from fresh cabbage, or by adding some sugar, if the fresh variety is not
available. But these variants aren't strict, and either may be available in each
region.
Knedlíky (boiled sliced dumplings) are one of the
mainstays of Czech cuisine and are quite often served with meals. They can be
wheat or potato based, and are sometimes made from a combination of wheat flour
and stale bread or rolls. They are typically large and served cut into slices,
in contrast with the smaller dumplings found in Austrian cuisine. Only
potato-based dumplings are usually smaller.
