Entree: Serbia – Подварак ➤ Podvarak (Slow-baked Serbian cabbage and meat casserole)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) sauerkraut, drained and rinsed
- 2 lb (900 g) pork shoulder, boneless, cut into 1 in (2.5 cm) cubes
- 6 oz (170 g) smoked bacon, diced
- 2 large onions, thinly sliced
- 3 tbsp (45 ml) lard or vegetable oil
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) granulated sugar
- 1 cup (240 ml) water or low-sodium stock
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh parsley
- Salt to taste, if needed

Instructions

1. Preheat oven to 350°F (175°C). In a large heavy skillet or Dutch oven, heat 2 tbsp (30 ml) lard or oil over medium-high heat. Brown the pork shoulder pieces in batches until well seared; transfer to a plate.
2. Add the diced bacon to the skillet and cook until fat renders and edges are crisp. Remove most of the bacon, leaving rendered fat in the pan.
3. Add remaining 1 tbsp (15 ml) lard or oil if needed and sauté the sliced onions over medium heat until deeply golden and caramelized, about 15–20 minutes.
4. Stir in the tomato paste, smoked paprika, and sugar; cook 1–2 minutes to deepen the flavor. Return the browned pork and the reserved bacon to the pot.
5. Fold in the drained sauerkraut, add the water or stock, bay leaves, and black pepper; mix to combine. Taste and add salt only if required, remembering sauerkraut and bacon carry salt.
6. Cover the pot and bake in the preheated oven for 1 hour 30 minutes to 2 hours, until pork is tender and flavors meld. Remove the lid for the last 20–30 minutes to allow surface to brown and caramelize.
7. Stir in chopped parsley before serving. Serve hot with mashed potatoes, crusty bread, or polenta.