BALKAN BAKED SAUERKRAUT ∣ Podvarak ∣ Quick and Easy recipe from Serbia Montenegro Macedonia

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than pork.

smoked meat

🥗Healthier: turkey

💰Cheaper: bacon

Turkey offers a healthier option with lower fat content.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Kale provides more nutrients while lettuce is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is a budget-friendly alternative.

Wash the sauerkraut under cold running water, and then soak it in cold water for 10 to 20 minutes to reduce its sourness. Squeeze it dry by the handful.

Wash the chicken pieces quickly under cold running water, pat them dry with paper towels, and salt generously.

Over high heat, in a heavy 10-inch skillet, heat 4 tablespoons of the fat until a light haze forms over it.

Brown the chicken pieces a few at a time, starting with the skin side down and turning them with tongs. As each browns, remove to a platter, and add a fresh piece to the pan until all the chicken is done. Set aside.

Heat the rest of the fat in the skillet until a light haze forms over it and add the onions and garlic. Cook them for 2 or 3 minutes, or until the onions are slightly translucent.

Add the sauerkraut, chili peppers, and a few grindings of black pepper. Cook uncovered for 10 minutes over medium heat.

Using the tongs, lay the chicken pieces on top of the sauerkraut, and pour the stock over the chicken. Bring the liquid to a boil, then reduce the heat to low and cook, covered, for 30 minutes, or until the chicken is tender.

Cooking Techniques

Equipment Needed

Spice Level: