Sauerkraut Casserole (or traditionally known as Macedonian Podvarok) is one of the all-time favourite winter comfort meals in my home. This cabbage casserole is based on tangy fermented cabbage with slices of flavourful meat. With its Balkan roots, it is a classic in my home, also a big hit in Germany and Poland (though their versions tend to be milder). Today, I’m thrilled to share the best recipe for this traditional cabbage casserole, so you can see just how easy and delicious it is to make.
I love fermented cabbage, which is basically the base for this meal. Traditionally, many more experienced wise people use to ferment it in their home. It is a fairly simple method, but under the right temperature conditions. Thankfully, many grocery stores got my back with vacuum-sealed, ready-to-go Sauerkraut. You can use it to make a variety of delicious meals: from the most flavourful and unique cabbage salad to a whole dinner meal, such as this one.
And the best part? You don’t need to master the intimidating art of fermentation to enjoy it. Just grab a pack from the store and get cooking. Yes, it is that easy!
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What do you need
Sauerkraut – Finely sliced fermented cabbage.
Pork lard – This is where all the flavours come from. For me it is a non-negotiable ingredient. If you want the real deal and best results – do not skip it! Sure, you can swap it with other cooking oil, BUT – you won’t get the desired flavourful results.
Pancetta or some good sausages – For extra flavours and that spicy kick.
Dried peppers – An absolute must to get the traditional flavours. And if you are feeling extra fancy, drizzle some of my homemade chili oil for the perfect spicy finish. Make sure you add some of those pepper bits as well.
I always have a jar in the fridge, it’s a lifesaver for moments like this.
Smoked paprika – To add a wonderful smokiness and beautiful vibrant colour.
Black Pepper – Keep it simple and season to taste.
Dutch oven – I recommend you use Dutch oven for this meal (and for almost everything you cook, really). You can prep and cook everything right on the stovetop, then pop it straight into the oven to finish. One pot, no extra dishes, and easy cleanup – it doesn’t get better than that. I admit, I have a slight obsession with Dutch ovens.
They are a total game-changer in the kitchen, and I am thrilled to help anyone see why they are such a rockstar. If you need help picking the perfect one – I’ve got your back!
Simply download my FREE cheatsheet to guide you step-by-step.
Sauerkraut Casserole (Podvarok)
Course: Main, SidesCuisine: MacedonianDifficulty: Easy6
servings10
minutes50
minutes1
hourSauerkraut Casserole (or better known as Macedonian Podvarok) is one of the all-time favourite winter comfort meals in my home. You can serve it as a side dish with just about anything, or enjoy it all on its own. Either way, it’s a winner.
Ingredients
1 kg Sauerkraut, vacuumed
½ cup pork lard
½ pound pancetta, chopped
1-2 tablespoons smoked paprika
1-2 dried peppers or drizzle of homemade chilli oil
Black pepper, to taste
Directions
- Start by preparing the cabbage. Give the cabbage a quick rinse in a colander, to wash away the excess salt. I find the store bought cabbage to be a bit too salty sometimes, so this step helps with that. Pat and dry the washed cabbage, to remove excess moisture.
- Grab your Dutch oven and warm it over medium heat. Toss the chopped pancetta and let it crisp.
- Once the meat gets nice and crispy, add half of the pork lard to melt. I recommend that you add half of the washed cabbage first, and then toss the rest. This trick helps the cabbage to cook faster and be more flavourful.
- As the cabbage softens, gradually add the remaining lard. After 30-40 minutes on low-medium heat, the cabbage should be reduced to half its size and to smell fantastic.
- Drizzle with homemade chilli oil (if you have some at home), season with smoked paprika and black pepper.
- If you are using dried peppers, quickly char them in the oven or on the stove. Make sure you work quickly as they burn fast. Let them cool and then crumble them into the pot. Give everything a good stir until it’s soft, spicy and delicious.
- For the real traditional Macedonian experience, transfer the pot into a preheated oven on 400°F for 20 minutes. This helps to get a nice crispy finish. It is totally worth the extra time.
Notes
- You can substitute the pancetta with some good sausages or even mix them both for more intense flavour.
How to Serve the Cabbage
Options are endless. Full disclosure: I always sneak bites of cabbage straight from the pot while I am cooking. It’s that good. Just make sure you don’t go overboard unless you are ready your stomach to play tricks on you later for a while. But it is healthy, so who’s complaining?
One of my favourite ways to serve the cabbage is alongside a nice roasted meat or sausages. If you feel a bit more adventurous, you can make a luxurious hot dog in a bun and a generous pile of cabbage. Yum!
How to Store Leftovers
I love when I have leftovers from this meal.The Podvarok is a family favourite, so everyone is excited to enjoy it again the next day. You can serve it as a side dish with dinner, stuff it in a sandwich with some leftover roasted meat, or even just as a flavourful salad instead.
Store your cabbage in an airtight container in the fridge for up to 5-7 days. I do not recommend freezing. But let’s be real, the chances of having enough leftovers to freeze are pretty slim anyway. 😉
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Hi, I’m Biba, the creator of Chick in Apron!
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