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roasted pork & sauerkraut with czech dumplings

Recipe by
Nancy Eickenberg
Defiance, OH

This is an old recipe handed down from my great-grandmother who came from Czechoslovakia. The dumplings are time consuming but they are worth every minute! I don't think people take the time to cook like our mothers and grandmothers did before us. This recipe to me is a treasure.

yield 8 serving(s)
prep time 1 Hr
cook time 2 Hr 45 Min
method Bake

Ingredients For roasted pork & sauerkraut with czech dumplings

  • 1
    3 pound pork loin roast
  • 1
    large jar of sauerkraut
  • 1
    medium sized onion
  • 2 c
  • 2 c
  • 2 Tbsp
  • 2 slice
  • 1 tsp

How To Make roasted pork & sauerkraut with czech dumplings

  • 1
    Place pork loin in roasting pan. Slice onion and place around the roast. Salt and pepper to season. Add a little water in pan for moisture. Cover and bake for 2 hours. Drain juices from sauerkraut. Remove roast from oven and pour sauerkraut over the roast. My mom always used Bavarian style sauerkraut with caraway seeds. Put roast back in the oven for another 45 minutes.
  • 2
    After you put roast back in the oven, butter 2 slices of bread and fry them in a skillet until browned.
  • 3
    Mix eggs, milk, salt and butter With a spoon mix until all is moistened and then beat with a spoon until all dry ingredients are gone. Let set for 30 minutes. Add diced fried bread and let set another 5 minutes. Salt a large pot of water and bring it to a rolling boil. Make balls from dough about the size of small apples with floured hands and drop into boiling water Boil with lid set slightly to the side for 10 minutes. Remove lid and boil 5 more minutes. Remove from water and serve covered with sauerkraut.

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