Vepřo-knedlo-zelo

Pat the pork shoulder dry with a paper towel and make several shallow cuts across the surface. Rub the piece with salt, 1 tsp ground caraway, black pepper, and 2 garlic cloves pressed through a garlic press.

Preheat the oven to 180°C. Slice one onion into half-rings and spread it over the bottom of a roasting pan greased with 1 tbsp oil, then place the meat on top. Pour in 200 ml water and roast for 90-120 minutes until tender, basting with the released juices every 20-25 minutes and topping up with water as needed.

Meanwhile, prepare the cabbage: gently squeeze the sauerkraut to remove excess brine. Finely chop the second onion and sauté it in 1 tbsp oil until translucent, add the sauerkraut, 0.5 tsp caraway, and 100 ml water, then simmer covered for 20-25 minutes until tender. Stir in the sugar, pour in the vinegar, sprinkle with 1 tbsp flour, mix well, and cook for another 5 minutes.

10 minutes before the meat is done, slice the dumplings into rounds 1.5-2 cm thick and steam for 8-10 minutes until soft.

Remove the cooked meat from the pan, cover with foil, and let it rest for 10 minutes, then cut into portioned pieces.

Place the roasting pan with the juices and onion on the stove, pour in 100 ml water, stir in 1 tbsp flour, and simmer the gravy over low heat for 5-7 minutes, stirring. Season with salt to taste.

Serve the pork with slices of dumplings, braised cabbage, and hot gravy.