{"id":1783,"date":"2015-09-27T23:33:56","date_gmt":"2015-09-27T21:33:56","guid":{"rendered":"https:\/\/ingmar.app\/blog\/?p=1783"},"modified":"2021-01-01T17:06:12","modified_gmt":"2021-01-01T16:06:12","slug":"recipe-the-national-dish-of-czech-republic-vepro-knedlo-zelo","status":"publish","type":"post","link":"https:\/\/ingmar.app\/blog\/recipe-the-national-dish-of-czech-republic-vepro-knedlo-zelo\/","title":{"rendered":"Recipe: The national dish of Czech republic – Vep\u0159o knedlo zelo"},"content":{"rendered":"

\"national<\/a> The national dish of Czech republic\u00a0is Vep\u0159o knedlo zelo<\/strong>\u00a0Why not make it on September 28 when Czech republic\u00a0celebrates statehood day\u00a0(Saint Wenceslas<\/a> day). Here\u2019s what our country chef Florian\u00a0says about the national dish of Czech republic:<\/p>\n

Vep\u0159o-knedlo-zelo \u2014 literally means \u201cpork-dumpling-cabbage\u201d but you\u2019ve probably never heard of it. This could have something to do with it usually being a rather plain dish. However, in this recipe the pork is served with red cabbage in port wine and sauerkraut with caraway and stock, making it a little more interesting. The bread dumplings are given a nice flavour using parsley, onion and bacon.<\/p><\/blockquote>\n

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Recipe: The national dish of Czech republic - Vep\u0159o knedlo zelo<\/h2>\n
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Cook Time <\/span>2<\/span> hrs<\/span> 30<\/span> mins<\/span><\/span><\/div>
Total Time <\/span>2<\/span> hrs<\/span> 30<\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Main Course, Main Dish<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>4<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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