Vepřo knedlo zelo (Pork, dumplings and cabbage)

Instructions

1. Score the pork rind in a shallow crosshatch. Blend the garlic, cumin, marjoram, salt, pepper and paprika, then rub the meat with this paste.
2. Preheat the oven to 180 °C. Place the pork rind-side up in an ovenproof dish, pour 20 cl of water into the bottom and roast for 2 h 30, basting every 30 minutes.
3. Meanwhile, prepare the knedlíky: cube the rolls, soak them in lukewarm milk and let them swell for 15 minutes. Mix with the flour, eggs, baking powder and salt until you have a soft dough.
4. Shape 4 large dumplings, drop them into simmering salted water (not boiling hard), cover and cook 15 minutes, turning them halfway. They should be firm and well puffed.
5. For the cabbage, melt the lard in a casserole, add the sliced onion and let it turn golden. Add the cabbage and apple, cover and let them wilt for 20 minutes over low heat.
6. Sprinkle with sugar, add the vinegar and a little water, add the caraway and simmer 20 more minutes, stirring now and then.
7. Take the pork out when the rind is crisp and the meat is tender. Let it rest 10 minutes, then slice it.
8. Cut the knedlíky into thick slices, pan-fry them in butter, and serve with the pork, braised cabbage and mustard.