By Erika Borecká

Pork dumplings and cabbage is the national meal of the Czech Republic.

- 500 grams sauerkraut -pinch cumin -60 grams fat -1 small onion -4 sugar cubes -vinegar -salt -400 grams flour -pinch of salt -1 deciliter 2 deciliters of milk -deciliter of water -2-3 eggs yolks -30 grams butter -150 grams sliced buns -1 kilo pork roast -cumin -salt -little water -1 spoon fat

Cut the dry rolls into small pieces(cubes cca 1cm). Pour the milk mixed with eggs into the rolls. Wait 20minutes(stir the mixture once twice). After 20 minutes add the flour into the mixture. Make the shape of cone from the dought. Put the cones into mildly boiling water. Boll them for about 15 minutes(after 8minutes turn them upside down).Dont cover the pot with a lid. Put the cones out of the pot.Let them cool and then cut into slices of dumplings. Cut 1 onion into pleces and fry it one some oll in a saucepan. Put 2table 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 other water if necessary. 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(not to dry it up). Bake the meat until it is soften. Uncover the pan and continue baking for about 10minutes.

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