Vepřo knedlo zelo: roast pork collar with onion, garlic, dumplings and sweet-and-sour cabbage

Tip: tap a step to mark it as done.

1. Chop the onions and spread them over the bottom of a roasting pan along with the peeled garlic.

2. Place the pork collar on the onions, season generously with salt and sprinkle with caraway seeds. Add water to the pan, cover with a lid and roast at 180 °C (350 °F) on the braising setting for approximately 2–2.5 hours, until the meat is tender. Add more water as needed.

3. Uncover the roasting pan and roast the pork for another 20–30 minutes, until golden brown.

4. Remove the meat. Blend the pan juices with the onions and garlic, bring to a boil and thicken with a little all-purpose flour mixed with cold water. Simmer the gravy for at least 10 minutes.

5. Finely chop the onion and sauté in a little oil until golden brown. Add the cabbage, 4 tbsp sugar, salt and 1 tsp caraway seeds, and simmer for 15–20 minutes, until the cabbage is tender.

6. Serve with the bread dumplings and gravy.

Tip: Check the pan juices while the pork roasts covered, and add a little water as needed. Blend the onions and garlic from the bottom of the roasting pan with the juices to make the gravy.

This recipe was translated from the Slovak original: Mäkká pečená krkovička na cibuli a cesnaku: poctivé vepřo knedlo zelo so sladkokyslou kapustou