 Typical serving of podvarak | |
| Course | Main, side dish |
|---|---|
| Place of origin | Serbia |
| Region or state | Balkans |
| Serving temperature | Hot |
| Main ingredients | fresh cabbage orsauerkraut and meat |
| Variations | Multiple |
Podvarak (Serbian Cyrillic: подварак) is a dish, popular across the countries of the formerYugoslavia.[1] The primary ingredients aresour cabbage orsauerkraut (подварак од киселог купуса) or freshcabbage (подварак од слатког купуса), finely choppedonions and meat, usuallyporkroast or lightly cookedchicken, which are then combined andbaked in anoven in order for all flavors to combine. It is considered poor man's food in parts ofSerbia,Montenegro andNorth Macedonia.[2] The dish is commonly seasoned with very finely choppedbacon (typically fried together with chopped onions),garlic, groundpaprika and sometimes, but not,tomato sauce or choppedsausage. Bacon is often used as flavoring even when the meat ingredient is chicken orturkey meat.
The meal is often made in larger quantities for family gatherings in the winter time (it is a common addition to the table atChristmas or family gatherings in the days after Christmas in bothSerb andCroat communities in the area), and is used as both the main dish or as a meatless (made with onions and vegetables only) side dish.
InBosniakMuslim communities in the Balkans, the dish is made without bacon or pork, withpoultry,beef, orlamb; sometimes lambpastrami or beefsujuk are used as cured, smoked flavoring for the dish.
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