Podvarak - it is most likely that I prepare it in a slightly different way out of the habit of doing it at work.
Podvarak - Jadranka Blažić - Recipes and Cookbook online
Podvarak - it is most likely that I prepare it in a slightly different way out of the habit of doing it at work.
- 1 kg of fish
- 0,5 kg of smoked meat
- 2 pieces of onion (large heads)
- 1 tablespoons of oil
- beaver
- spices
- I must wash the cabbage because of course it is always very salty when the Amisi prepare it.
- I cut the meat into cubes and put it in a dish to be cooked separately because meat needs much more time than cabbage. Since this cabbage here is much more vigorous than ours, I have to put it separately in a little water so that it can taste.
- During that time, I finely chop the onion and fry it in oil.
- When it turns brown and has a nice smell of roasted onions, I remove it from the heat.
- The meat was cooked for an hour, and the cabbage for about 20 minutes.
- I strained the cabbage, put it in a bowl and poured in the onion and spices. As for the spices, I added pepper, black and garlic powder, a spoonful of ground red pepper and a spoonful of dried chives.
- I drained the meat from the water, but I didn't throw away the water because I will need it.
- I mixed the cabbage and meat and put it in the pan in which the stew will be baked. I poured over the water in which the meat was cooked. I poured water to soak the cabbage.
- In an oven heated to 240C, the povarak was cooked until the water stopped.
- I think you can see quite nicely in the photos how juicy and finely packed the podvarak is.
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