Podvarak — Braised Sauerkraut with Smoked Meat

Podvarak — Braised Sauerkraut with Smoked Meat

Serbian Non Fasting
Non-Fasting Recipe: This dish contains meat, dairy, or eggs and is intended for feast days and non-fasting periods.

A Serbian comfort dish: slow-braised sauerkraut with smoked meats — bacon, sausage, pork ribs —
baked until the cabbage is soft and sweet and the smoked meats fall apart. Traditionally served at
Christmas alongside roast pork or turkey. Better on the second day than the first.

FASTING LEVEL: Non-Fasting (smoked pork, sausage, bacon)

SERVINGS: 8
TIME: 3 hours

INGREDIENTS:
- 1.5 kg sauerkraut, drained but not rinsed
- 300 g smoked pork ribs, chopped
- 200 g smoked sausage (kobasica), sliced
- 150 g smoked bacon or pancetta, diced
- 3 large onions, thickly sliced
- 4 tablespoons lard or sunflower oil
- 2 tablespoons sweet paprika
- 1 tablespoon dried summer savory
- 2 bay leaves
- 500 ml water or broth
- 1 tablespoon tomato paste (optional)
- Salt and black pepper

For serving:
- Mashed potatoes or crusty bread
- Pickled hot peppers
- Full-fat sour cream

METHOD:
1. Melt lard in a large Dutch oven. Add bacon and cook 3 minutes until fat renders.
2. Add onions. Cook 10 minutes until deeply golden.
3. Add paprika, savory, and tomato paste (if using). Cook 30 seconds.
4. Add sauerkraut, sliced sausage, and chopped ribs. Stir well.
5. Pour in water or broth. Tuck in bay leaves. Season with a little salt (sauerkraut is already salty) and black pepper.
6. Bring to a simmer. Cover and transfer to a 160C (325F) oven.
7. Bake 2-2.5 hours, stirring once or twice. The cabbage should be very soft, the sausage tender, the ribs falling apart.
8. Uncover for the last 30 minutes if dish looks wet. You want the liquid reduced to a thick glaze around the cabbage.
9. Remove bay leaves.
10. Serve in deep bowls with mashed potatoes or bread, and sour cream alongside.

NOTES:
- Podvarak is better on the second and third day. Make ahead.
- Serbian Christmas tradition: roast pork or turkey serves as the headline meat, and podvarak sits alongside it. The cabbage soaks in the juices of the roast.
- For a one-pot meal, add a whole smoked pork hock (knuckle) at the start, on the bottom of the pot. It will become meltingly tender.
- Pair with cold local beer (Jelen, Lav) or a bold red wine (Vranac, Prokupac).

NUTRITION (per serving, approximate):
Calories: 420 | Protein: 22 g | Carbohydrates: 18 g | Fat: 30 g | Fibre: 6 g

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