Cmunda po Kaplicku, Czech Potato Pancake With Sauerkraut

For a proper Czech potato pancake with sauerkraut, start with the cabbage. Drain most of the brine, chop the longer strands, then peel and finely chop the onion.

In a wide pot, heat the lard, cook the onion until translucent and stir in the caraway seeds. Add the sauerkraut, pour in the water and braise covered for 20 minutes, until soft and the liquid has almost cooked away.

Season the sauerkraut with sugar and salt so it tastes pleasantly sweet and sour. Cut the smoked pork neck into thick slices, lay them on top of the sauerkraut and let them warm through while you fry the pancakes.

Meanwhile, peel and finely grate the potatoes. Let the grated mass drain in a colander for 5 minutes, then squeeze out the remaining juice by hand.

Mix the eggs and crushed garlic into the potatoes, season with marjoram, salt and pepper, and work in the flour last. The batter should be thick enough to fall slowly from a spoon.

Heat a generous layer of lard in a frying pan. Spoon in palm-sized pancakes and fry them for 3 minutes on each side, until the edges brown and the middle sets.

Let the finished pancakes drain briefly on a paper towel. Pile a generous layer of sauerkraut on each one, top with slices of smoked pork and serve right away, while the base is still crispy.