Vepřo-knedlo-zelo. Another Czech national dish one should try in Prague especially if one is a meat lover is called Vepřo-knedlo-zelo. If you find that hard to pronounce you should take in consideration that it is actually the abbreviated rhyme form of the much harder-to-pronounce words vepřová = roast pork, knedlíky = bread dumplings, and the easiest of the three zeli = sauerkraut or stewed cabbage. The taste of cabbage that can be white or red varies, from sour to sweet, while the dumplings can be based either on bread or boiled potatoes.

The pork joint or collar/neck joint is treated with some crushed garlic, salt, pepper, and ground or whole caraway and is ideally left to rest for some hours before it nests in the oven & is cooked in low heat for at least 2 hours. It is finally served topped with a generous amount of gravy from the pork meat. The tangy sweetness of the stewed cabbage, the crunchy outer layer of the pork, and the balancing character of the dumplings will form a mouthful that will be very hard to forget.