Czech Vepřo Knedlo Zelo (Roast Pork with Bread Dumplings and Braised Cabbage)

Preheat oven to 325°F/160°C. Pat the pork shoulder dry. Rub the pork with 1 teaspoon salt, 1 tablespoon caraway seeds, and 1 teaspoon black pepper. Place the pork in a roasting pan.

Roast the pork for 2 hours at 325°F/160°C, or until the internal temperature reaches 145°F/63°C. Remove from oven, increase temperature to 400°F/200°C, and roast for another 30 minutes to crisp the skin, or until the internal temperature reaches 160°F/71°C and the skin is golden brown and crispy. Let rest for 15 minutes before slicing.

While the pork roasts, prepare the braised cabbage. In a large pot or Dutch oven, sauté the chopped onion over medium heat until softened, about 5-7 minutes. Add the drained sauerkraut, 1 teaspoon salt, 1 tablespoon sugar, and 1/2 cup beef broth. Bring to a simmer, then reduce heat to low, cover, and braise for 45 minutes, stirring occasionally, until tender.

For the bread dumplings, combine the cubed day-old white bread in a large bowl. In a separate bowl, whisk together 1 cup milk and 2 large eggs. Pour the milk mixture over the bread cubes and let it soak for 10 minutes.

Gently mix in 1/2 cup all-purpose flour and 1/2 teaspoon salt into the soaked bread. Form the mixture into two large logs, about 2 inches in diameter.

Bring a large pot of salted water to a rolling boil. Carefully place the bread dumpling logs into the boiling water. Reduce heat to a gentle simmer and cook for 20-25 minutes, or until firm to the touch and cooked through. Remove with a slotted spoon and slice into 1/2-inch thick rounds.

Slice the rested roast pork. Serve the sliced pork with warm braised cabbage and sliced bread dumplings. Drizzle with any pan juices from the roast pork.