\n<\/p>\n

\nSome technical problems with the computer and some work in the workshop forced me to slow down the pace of the blog! Here is a new Czech recipe from my culinary trip to Prague that I will publish soon. Thanks again to Michal from ChefParade for sharing his knowledge with me and for accepting that I share it here with you. I was a little afraid of the red cabbage used here, but it turns out that the end result is super tasty. There is a lot of influence from German and\/or Austrian cuisine in Czech cooking, and you can see it here with the carlsbad kn\u00f6dels, those annealed bread puddings, which are perfect for mopping up any sauce! With this dish, I really enjoyed myself and now you have the recipe in your hands! <\/div>\n

\n<\/div>\n

<\/a>Recipe for 4 people:<\/p>\n

For pork: <\/span><\/b><\/p>\n

\n
600g of pork loin<\/span><\/b><\/li>\n
3 onions<\/span><\/b><\/li>\n
5 cloves of garlic<\/span><\/b><\/li>\n
1\/2 teaspoon of freshly crushed caraway or cumin<\/span><\/b><\/li>\n
50ml of oil<\/span><\/b><\/li>\n
2-3 sprigs of thyme<\/span><\/b><\/li>\n

salt pepper<\/span><\/b><\/li>\n<\/ul>\n
\n
<\/span><\/b>
\nFor cabbage: <\/span><\/b><\/p>\n
- salt pepper<\/span><\/b><\/li>\n<\/ul>\n
  \n
  <\/span><\/b>
  \nFor kn\u00f6dels :<\/span><\/b><\/p>\n
  - salt, pepper, nutmeg<\/span><\/b><\/li>\n<\/ul>\n
    Cut the pork into pieces.<\/p>\n
    \n <\/a><\/div>\n
    <\/p>\n
    \n <\/a><\/div>\n
    \nPut it in an ovenproof dish with the herbs, salt and pepper.<\/p>\n
    \n <\/a><\/div>\n
    \nCover well with the peeled and chopped onions and the chopped garlic,<\/p>\n
    \n <\/a><\/div>\n
    \nSprinkle with a good drizzle of neutral oil (rapeseed type) and mix well. Bake in the oven at 190\u00b0C for 1h30 (the time to prepare the rest without stressing!).<\/p>\n
    \n <\/a><\/div>\n
    \nFor the cabbage, here is the red cabbage used. You can also use fresh red cabbage. You will need a small one and cut it into strips. Cooking it with a lid and a tablespoon of cider vinegar will give you almost the same thing!<\/p>\n
    \n <\/a><\/div>\n
    <\/p>\n
    \n <\/a><\/div>\n
    \nPeel and chop the red onion and put it with the oil in a saucepan over moderate heat. Let cook for 5-7 minutes.<\/p>\n
    \n <\/a><\/div>\n
    \nAdd drained red onion with salt, pepper and honey.<\/p>\n
    \n <\/a><\/div>\n
    <\/p>\n
    \n <\/a><\/div>\n
    \nLet cook on low heat. Meanwhile, prepare the kn\u00f6dels. Cut the bread into pieces.<\/p>\n
    \n <\/a><\/div>\n
    <\/p>\n
    \n <\/a><\/div>\n
    \nPut them in an ovenproof dish (in the oven where the pork is cooking).<\/p>\n
    \n <\/a><\/div>\n
    \nLet it toast very lightly. Add the eggs.<\/p>\n
    \n <\/a><\/div>\n
    \nThe flour, the milk. Start with 150ml of milk and add more as needed. <\/p>\n
    \n <\/a><\/div>\n
    \nHerbs and spices (salt, pepper, nutmeg).<\/p>\n
    \n <\/a><\/div>\n
    \nMix without crushing the bread.<\/p>\n
    \n <\/a><\/div>\n
    \n<\/div>\n
    \nThe dough should be very coarse. <\/div>\n
    <\/p>\n
    \n <\/a><\/div>\n
    \nPut half in a heat-resistant cling film (special microwave).<\/p>\n
    \n <\/a><\/div>\n
    \nRoll up into a ball, tightening well.<\/p>\n
    \n <\/a><\/div>\n
    \nThen roll up the package like a large candy.<\/p>\n
    \n <\/a><\/div>\n
    \n<\/div>\n
    \nDo the same for the second half. Place in simmering water and cook for 20 minutes. <\/div>\n
    \n<\/div>\n
    \n <\/a><\/div>\n
    <\/p>\n
    \n <\/a><\/div>\n
    \nNormally at this point the pork is perfectly cooked, very tender and caramelized in places.<\/p>\n
    \n <\/a><\/div>\n
    \nYou can add a little of the pork’s cooking juice to the cabbage.<\/p>\n
    \n <\/a><\/div>\n
    \nRemove the film.<\/p>\n
    \n <\/a><\/div>\n
    \nThen with a good knife, cut large slices.<\/p>\n
    \n <\/a><\/div>\n
    \nServe cabbage and kn\u00f6dels on each plate.<\/p>\n
    \n <\/a><\/div>\n
    <\/p>\n
    \nAnd the pork and serve without delay! <\/div>\n
    \n<\/div>\n
    \n
    \n <\/a><\/div>\n
    <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
    Some technical problems with the computer and some work in the workshop forced me to slow down the pace of the blog! Here is a new Czech recipe from my…<\/p>\n","protected":false},"author":1,"featured_media":46951,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-278531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/278531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=278531"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/278531\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/46951"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=278531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=278531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=278531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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