Sauerkraut and Dumplings With Pork Roast (Baramborone Knedliky)
Recipe: #13926
August 18, 2014
Categories: Pork Roast, Eastern European Fathers Day, Sunday Dinner, Oven Roast, High Protein, more
"This is Czech recipe"
Ingredients
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- SAUERKRAUT
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- PORK ROAST
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Nutritional
- Serving Size: 1 (388.1 g)
- Calories 505.8
- Total Fat - 17.8 g
- Saturated Fat - 7 g
- Cholesterol - 149.9 mg
- Sodium - 1933.6 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 3.7 g
- Sugars - 3.3 g
- Protein - 49.4 g
- Calcium - 152.3 mg
- Iron - 3.5 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
For potato dumplings: add milk to make a stiff dough. Roll out on floured board.
Step 2
Break off chunks of dough, then shake and drop over boiling sauerkraut or over meat in oven or kettle. Steam about 10 minutes
Step 3
For sauerkraut: in preparing sauerkraut I rinse to remove salt (this is home canned you may not have to do this). Add enough sugar to give it a sweet and sour taste, also add a little chicken fat or pork fat which has been flavored with a little caraway seed. Thicken the sauerkraut and juice with a little cornstarch.
Step 4
This goes well with roast pork that is seasoned with a little salt pepper garlic and caraway seed.
Step 5
Roast pork roast in 375 degree oven 2 hours covered until done.
Tips
No special items needed.