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communities in the area), and is used as both the main dish or as a meatless (made with onions and vegetables only) side dish.
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The meal is often made in larger quantities for family gatherings in the winter time (it is a common addition to the table at
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is a traditional
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is a similar dish, the main difference being that podvarak is always baked in the oven to
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in order for all flavors to combine. It is considered poor man's food in parts of
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meat and cabbage for deeper flavor, and sometimes baked in a
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or family gatherings in the days after
Christmas in both
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242:are used as cured, smoked flavoring for the dish.
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138:(подварак од слатког купуса), finely chopped
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134:(подварак од киселог купуса) or fresh
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33:Typical serving of podvarak
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149:or lightly cooked
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295:. ABC-CLIO.
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187:tomato sauce
128:sour cabbage
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16:Serbian dish
189:or chopped
559:Categories
276:References
257:caramelize
167:Montenegro
132:sauerkraut
124:Yugoslavia
87:Variations
80:sauerkraut
202:Christmas
181:, ground
238:or beef
236:pastrami
116:Podvarak
90:Multiple
82:and meat
21:Podvarak
251:Polish
224:poultry
217:Bosniak
191:sausage
183:paprika
151:chicken
136:cabbage
61:Balkans
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220:Muslim
197:meat.
195:turkey
179:garlic
163:Serbia
157:in an
140:onions
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51:Serbia
39:Course
510:This
453:This
396:This
339:This
253:bigos
240:sujuk
230:, or
210:Croat
175:bacon
155:baked
147:roast
516:stub
459:stub
402:stub
345:stub
297:ISBN
232:lamb
228:beef
208:and
206:Serb
169:and
159:oven
144:pork
261:sač
215:In
130:or
70:Hot
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
