About this dish
Sauerkraut baked slowly with smoked pork and onions until soft and golden, often with roast meat on top.
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Ingredients
🥬1.5kg sauerkraut, shredded
🥓300g smoked pork ribs or bacon
🧅2 onions, chopped
🌶️1 tbsp sweet paprika
🌿2 bay leaves, black peppercorns
🫗3 tbsp lard or oil
Method
Serves 21
Rinse the sauerkraut briefly if very sour, and squeeze it out.2
Fry the onions in lard until soft, then stir in the paprika.3
Mix the sauerkraut with the onions, bay leaves and peppercorns and spread in a baking dish.4
Lay the smoked pork on top, add a cup of water, cover and bake at 180°C (350°F) for 1.5 hours.5
Uncover and bake for 30 minutes more until golden on top. Serve hot.✓ What Makes it Authentic
Podvarak is a classic Serbian winter dish made with home-fermented whole-head cabbage, and is often served at Christmas with roast pork or turkey.
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