Podvarak
As soon as the sauerkraut arrives, the cooking season begins ...
Preparation steps
- Cut the onion and leek, then divide it into two sherpas. Pour a little oil and (or) fat into each. In one sherpa, onions, meat and bacon will be fried, and in the other, onions and cabbage. That way the dish will be done faster. Fry the onion and leek, then add the meat and dried meat (bacon) and fry everything for fifteen minutes.
- Before frying, be sure to wash the cabbage (although it is not overcooked) from two or three waters (it will be much tastier), then drain it well with your hands and put it to fry with onion and leek. After about ten minutes of frying, add a little water and simmer for at least another half an hour. Add the spices, in the order they are listed (just add them carefully, because both cabbage and dried meat are salty).
- Stir the cooked cabbage with spices with the fried meat, add the washed rice, and pour everything into a bowl in which it will be baked in the oven, heated to 200 degrees for 30-40 minutes. Add 2-3 dl of water, just to soak the cabbage.
- Podvarak is the most beautiful with hot proj, although we also like it with the most ordinary potatoes, cooked in their shells.
