Ingredients with Measurements:
- 1 head of cabbage, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp caraway seeds
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups sauerkraut, drained
- 1/2 cup water
- 1/2 cup tomato sauce
- 1 tbsp brown sugar
Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the shredded cabbage and stir to combine with the onion and garlic.
4. Add the caraway seeds, paprika, salt, and black pepper, and stir to combine.
5. Add the drained sauerkraut, water, tomato sauce, and brown sugar, and stir to combine.
6. Cover the pot with a lid and simmer over low heat for 1-2 hours, stirring occasionally, until the cabbage is tender and the flavors have melded together.
7. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1-2 hours
5. Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 130 per serving
- Fat: 5g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 6g
Substitutions for ingredients:
- Canola oil or olive oil can be used instead of vegetable oil.
- Fennel seeds can be used instead of caraway seeds.
- Smoked paprika can be used instead of regular paprika.
- White sugar can be used instead of brown sugar.
Variations:
- Add diced potatoes to the pot for a heartier dish.
- Add sliced smoked sausage or kielbasa to the pot for a meatier dish.
- Use red cabbage instead of green cabbage for a different color and flavor.
Tips and tricks:
- Be sure to drain the sauerkraut well before adding it to the pot.
- Stir the pot occasionally to prevent the cabbage from sticking to the bottom.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave-safe dish in the microwave, or in a pot on the stove over low heat.
Presentation ideas:
- Serve in individual bowls or on plates.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with crusty bread or boiled potatoes.
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the cabbage is too tough, simmer for a longer period of time until it is tender.
Food safety advice:
- Be sure to cook the cabbage and sauerkraut to an internal temperature of 165°F to ensure food safety.
Food history:
- Podvarak is a traditional Croatian dish made with sauerkraut and cabbage.
Flavor profiles:
- Tangy, savory, slightly sweet
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Croatian