ReceptnaptárBaked sauerkraut with duck (podvarak)
Podvarak is the baked cabbage of Serbian cooking: sauerkraut cooks slowly in the oven with meat until it turns sweet and soft and the top browns slightly. This version uses duck legs, whose fat permeates the cabbage. It is a festive winter dish, and especially common on Serbian tables around Christmas.
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Ingredients
Method
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- Season the duck legs with salt and pepper, then fry them skin side down in a frying pan over medium heat for 8-10 minutes until the skin is crisp and has released plenty of fat.
- Turn and fry for another 5 minutes on the other side, then take out.
- Fry the onion in the remaining duck fat for 4-5 minutes until translucent.
- Take off the heat, stir in the paprika, then add the drained, squeezed sauerkraut.
- Preheat the oven to 180 °C (top and bottom heat).
- In a large ovenproof dish, layer: sauerkraut on the bottom, the fried duck legs on top, then cover with the rest of the cabbage.
- Pour in the water or stock and add the bay leaf.
- Cover with foil, put in the oven and bake for 1-1.5 hours until the duck comes off the bone.
- Remove the foil for the last 15-20 minutes so the top browns slightly and crisps.
- Serve hot, with the duck fat drizzled over the top.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Squeeze the sauerkraut out thoroughly, because too much liquid stops the top from browning and makes the dish too sour.
- Fry the duck skin slowly until crisp, because this is when the fat renders out, and the onion and cabbage are then cooked in it.
- Take the foil off for the last 15-20 minutes, because this gives the top its characteristic, slightly roasted flavour.
Frequently asked questions
What other meats can it be made with?
Turkey, goose or pork, all of them traditional in Serbian cooking. At Christmas, roast turkey with podvarak is a classic pairing.
What should I serve with it?
Fresh bread or boiled potatoes. Since the cabbage is so full of flavour, a simple side suits it best.
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