Moravský vrabec
Moravian Braised Pork with Braised Cabbage
Yes, with a tweak: request without dumplings (bez knedlíků). About 11g net carbs per serving, on the higher side for Czech food, so watch the portion.
What it is
Slow-braised chunks of fatty pork, typically from the shoulder or neck, seasoned with traditional Czech spices like caraway and marjoram, and cooked until exceptionally tender. Traditionally served with dumplings and sauerkraut, for a keto version, it's served with a generous portion of savory braised white cabbage.
Key ingredients
Pork shoulder/neck, lard or cooking oil, onion, garlic, caraway seeds, marjoram, salt, pepper, white cabbage, vinegar (for cabbage), rendered bacon fat (for cabbage).
How to make it keto
Crucially, request without dumplings (bez knedlíků). Ensure the braised cabbage (dušené zelí) is prepared without flour or sugar, which can sometimes be used as thickeners or sweeteners. Confirm with the server that the meat's pan sauce is not thickened with flour.
Say this to the waiter (Czech)
Moravský vrabec prosím bez knedlíků. Dušené zelí bez mouky a cukru. Je šťáva k masu bez zahuštění moukou?
Moravský vrabec prosím bez knedlíků. Dušené zelí bez mouky a cukru. Je šťáva k masu bez zahuštění moukou?
Watch out for
Flour or sugar used in braised cabbage (less common for white cabbage than red), flour thickeners in the meat's pan sauce. Some restaurants might pre-sweeten cabbage.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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