Podvarak with dried meat - podvarak is a traditional dish that every housewife prepares in her own way and winter cannot pass without it. Someone likes it without meat, someone without prince, but here in Vojvodina, podvarak is prepared with the addition of rice. The cabbage absorbs the fat from the food and meat, the cabbage completely merges with it, and in the end only the meat is left for you to chew.
Podvarak with dried meat - Javorka Filipović - Recipes and Cookbook online
Podvarak with dried meat - podvarak is a traditional dish that every housewife prepares in her own way and winter cannot pass without it. Someone likes it without meat, someone without prince, but here in Vojvodina, podvarak is prepared with the addition of rice. The cabbage absorbs the fat from the food and meat, the cabbage completely merges with it, and in the end only the meat is left for you to chew.
- 1 kg of shredded cabbage
- 600 g of dry ribs
- 3 tablespoons fat (2-3 tablespoons)
- 2 onions
- 1 cups of rice
- 1 teaspoons of sweet paprika
- 3 bay leaves (2-3 leaves)
- 3 peppercorns
- herb seasoning (mixture, to taste)
- water (if needed)
- If your cabbage is very sour and salty, pour cold water over it and leave it overnight.
Drain the cabbage from the water. Heat 1 tablespoon of fat in a pan, chop the onion and sauté at a moderate temperature until it becomes glassy. Add the drained cabbage, put peppercorns, bay leaf and first sauté it dry for a few minutes.
After that, add water so that the cabbage is not dry and slowly stew it for about 1 hour at a moderate temperature. If necessary, add a little water so that your cabbage does not burn. - Boil the smoked dry ribs in water, drain them and remove the bones if possible.
Wash the rice and add it to the stewed cabbage, add more water if necessary and stew everything together for about 10 minutes.
Season the cabbage to taste with a mixture of herbal spices and add sweet paprika. - In a deep refractory or ceramic baking dish, put the rest of the melted fat, the sprinkled stewed cabbage and rice, place the meat on top and pour water over everything so that the cabbage is soaked.
Place the prepared dish in the oven and bake at 200 degrees for about 1 hour. During baking, occasionally remove the pan, stir the cabbage and turn the ribs so that they stick well on both sides. If necessary, add a little water during baking.
- Ribanac is ready when all the water evaporates, and a golden crust forms on top.
Cool the dish a little and serve it with homemade proja.
The dish is high in calories, but you can prepare it without meat and fat and serve it with less fatty meat.
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