Ingredients with Measurements:
- 1 lb. smoked sausage, sliced
- 1 lb. sauerkraut, drained
- 2 cups shredded cabbage
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. vegetable oil
- 1 tsp. caraway seeds
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup chicken broth
- 1/2 cup white wine
- 2 tbsp. tomato paste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium heat.
3. Add sliced sausage and cook until browned, about 5 minutes.
4. Remove sausage from pot and set aside.
5. Add chopped onion and minced garlic to the pot and cook until softened, about 3 minutes.
6. Add shredded cabbage, sauerkraut, caraway seeds, paprika, salt, and black pepper to the pot and stir to combine.
7. Add chicken broth, white wine, and tomato paste to the pot and stir to combine.
8. Return sausage to the pot and stir to combine.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 1 hour, stirring occasionally.
11. Remove from oven and let cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 14g
Protein: 20g
Sodium: 1300mg
Sugar: 6g
Substitutions for ingredients:
- Smoked sausage can be substituted with any other type of sausage.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Tomato paste can be substituted with ketchup or tomato sauce.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use different types of sausage, such as kielbasa or bratwurst.
- Add sliced apples or pears for a touch of sweetness.
Tips and tricks:
- Make sure to drain the sauerkraut before adding it to the pot to prevent excess liquid.
- If the dish is too sour, add a pinch of sugar to balance the flavors.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with mashed potatoes or roasted vegetables.
Troubleshooting advice:
- If the dish is too dry, add more chicken broth or white wine.
- If the dish is too salty, add a splash of apple cider vinegar to balance the flavors.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Podvarak is a traditional Serbian dish made with sauerkraut and meat, typically pork or beef.
Flavor profiles:
This dish is savory and tangy, with a hint of sweetness from the sautéed onions.
Serving suggestions:
Serve with a dollop of sour cream or a side of pickles.
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Region: German