This easy Serbian baked sauerkraut (aka podvarak) is simple, nourishing, and delicious comfort food made with just a few ingredients.
Popular across the Balkans, this Serbian-style sauerkraut is first sautéed with onions and bacon and baked in an oven with meat until almost caramelized.
Need a feel-good, warming meal to help you beat the cold-weather blues? When the weather is cold, nothing quite hits the spot like hearty food.
📃 Why it Works
- It's budget-friendly. Serbian baked sauerkraut is a frugal way to feed a crowd.
- It easily freezes and makes a perfect choice for busy weeknight dinners.
- Baked sauerkraut is easy to make with just a few ingredients.
- It's healthy. Nutritionists recommend eating something fermented every day. FYI: Fermented grapes that come in a bottle don't count. 😁
🛒 Ingredients and Notes
- Sauerkraut: canned, jarred, or bagged. You can find them at supermarkets or make your own (scroll below to see how to make your own).
- Meat: smoked turkey or pork (ham) is used traditionally, but kielbasa or other smoked sausages, roasted pork, or chicken can be used as well.
🔪 Instructions
- In a large skillet, over medium heat, sauté until onions and bacon until onions are golden, about 5 minutes.
- Stir in garlic, carrots, sauerkraut, bay leaves, pepper, and paprika.
- Continue browning, stirring occasionally, for 5-10 minutes.
- Transfer to a baking dish. Place smoked turkey legs or meat of choice on top of vegetables. Add water and cover with a lid or aluminum foil. Bake for 45 minutes, then uncover and bake for 15 minutes more. Discard bay leaves before serving.
Fermenting large amounts of cabbage (both whole heads and shredded) was and still is a tradition in many European countries.
I often helped mom with the coring and slicing of the cabbage. Cured/fermented cabbage would last us all winter long and well into the spring.
We used leaves to make stuffed cabbage rolls and shredded cabbage to make sauerkraut soup or casseroles like this one.
How do I make homemade sauerkraut?
You can easily make a batch in a mason jar.
You will need:
- 1 head green cabbage, thinly shredded
- 1 tablespoon sea salt per head of cabbage
- Clean glass jar (use one average head of cabbage per quart-sized mason jar)
- Extra brine, if needed: 1 additional tablespoon of sea salt and 4 cups non-chlorinated water.
Method:
- In a large mixing bowl, work the salt into the cabbage by massaging and squeezing the cabbage with your hands for 5-10 minutes.
- Grab handfuls of the cabbage and pack them tightly into the canning jar. Add any liquid released by the cabbage while you were massaging it into the jar.
- Cover the exposed cabbage with brine, leaving 1-inch of headspace at the top. If you are having troubles with the cabbage floating to the top, weigh it down with a glass weight, or cover it with a larger outer leaf. You can even wedge a piece of the cabbage core on top to hold it down.
- Cover the mason jar's mouth with a cloth and secure it with a rubber band or twine.
- Set aside in a room-temperature location, out of direct sunlight, for at least one week. If after 24 hours the liquid has not risen above the cabbage, add more brine.
- Check it daily and press it down if the cabbage is floating above the liquid.
- If you see bubbles coming through the cabbage while it's fermenting and foam on the top or white scum, don't worry. These are all signs of a good fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating.
- For best flavor, bake in a clay pot or roasting pan.
- You can use smoked paprika if you prefer.
- Substitute smoked turkey with ham or smoked sausage.
- Serve with mashed potatoes, rice, or noodles.
- Don't add salt to the dish unless you've rinsed sauerkraut first (always taste before adding salt).
- Store covered leftovers in the refrigerator for up to 5 days or freeze.
🍽 How To Serve It
It is traditionally served with delicious caramelized onion mashed potatoes, but it is also a great addition to warm potato salads or along with classic mashed potatoes, rice, or noodles.
❓ Frequently Asked Questions
You can eat it hot or cold. It is usually served hot when cooked or baked with meats, and cold sauerkraut makes a great topping for hotdogs and Reuben sandwiches.
Keep it in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
I always recommend trying it first. Some brine is too strong and overly salty, so rinsing it with water before straining will result in milder-tasting flavor.
It makes a great side salad too. Just add some freshly ground black pepper and a tablespoon oil to a cup of sauerkraut and enjoy! Your gut will thank you.
If you liked this baked sauerkraut recipe, here are more tasty Serbian dishes to try:
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Serbian Baked Sauerkraut - Podvarak
EQUIPMENT
- Colander
- Large cast-iron or nonstick skillet
Ingredients
- 2 tablespoon pork lard or oil
- 5 ounces bacon, cut into ½-inch pieces
- 1 large yellow onion, chopped
- 1 garlic clove, minced
- 1 carrot, sliced
- 1 jar, 32 oz. sauerkraut
- 2-3 bay leaves
- Freshly ground black pepper
- 1 teaspoon sweet paprika
- 1 pound smoked turkey or pork
- ½ cup water
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Drain sauerkraut in a colander, pressing out as much liquid as possible.
- Heat the lard or oil in a large skillet over medium heat. Add onions and bacon and sauté until onions are golden, about 5 minutes.
- Stir in garlic, carrots, sauerkraut, bay leaves, pepper, and paprika. Continue browning, stirring occasionally, for 5-10 minutes.
- Transfer to a baking dish. Place smoked or roasted meat on top of sauerkraut. Add ½ cup water and cover with a lid or aluminum foil. Bake for 45 minutes, then uncover and bake for 15 minutes more. Discard bay leaves before serving.
Notes
- For best flavor, bake in a clay pot or roasting pan.
- You can use smoked paprika if you prefer.
- Substitute smoked turkey with ham or smoked sausage.
- Serve with mashed potatoes, rice, or noodles.
- Don't add salt to the dish unless you've rinsed sauerkraut first (always taste before adding salt).
- Store covered leftovers in the refrigerator for up to 5 days or freeze.
- Check out tips for making your own sauerkraut in a mason jar in the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.
Nutrition
Update Notes: This recipe was originally published in January 2018 and updated in December of 2020 with new photos and recipe tips.
Millie C says
This is one of the best podvarak recipes I've found. There is so much flavor in this dish. I used smoked turkey kielbasa. It came out great. One of my kids loves it.
Jas says
So happy to read this, Millie! I just got ingredients today to make it again. We love it too. Thanks for giving it a try and for your kind feedback! 😀
Brittany says
I always hated sauerkraut as a kid, but eating it with sausage changed it for me completely! I've never tried it with turkey, but that sounds incredible! Thank you for sharing this recipe for those of us who are new to try! Can’t wait to get this one started the next time I head to the grocery store. Thank you for sharing!
Jas says
Thank you so much, Brittany! I hated ALL food as a kid but now I have to watch how much I eat. 🙂 I hope you like this baked sauerkraut with smoked turkey as much as we do! Thanks for stopping in!
Dana says
My late father was Serbian; I made this last night and it reminded me of my childhood and tasted just like used to make it! It was delicious. I've never had it with smoked turkey before (always pork), but the smoked turkey was DELICIOUS in it! Thank you for sharing this.
Jas says
Hi, Dana! I'm so happy you liked it and that this dish triggered your childhood memories and reminded you of your late father. Sauerkraut is great with pork too, but turkey makes it extra special. 🙂
Puno srdacnih pozdrava! xx
Teresa says
This recipe would be a hit at my house because my husband loves sauerkraut and turkey legs, so putting them together in one dish would be perfect! Thank you for sharing another delicious recipe at Party in Your PJ's! Pinned and tweeted!
Jas says
Thank you, Teresa! I wish my husband would eat sauerkraut, but he wouldn't touch it. Some German he is, lol.
Miz Helen says
I can't wait to try this dish, I love anything that has Sauerkraut. This is a beautiful dish with the Smoked Turkey Legs. Thanks so much for sharing your post with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
Jas says
I know you would like it, Miz Helen!
Lily says
I love one-pan meals and this one looks especially hearty and feel-good for the whole family. Thanks for sharing and keep warm!
Jas says
Thank you! Hope your weekend was lovely.
Judith Graber says
I love sauerkraut and your recipe is similar to mine. I use to grow lots of cabbage and make my own sauerkraut - now that was good! Thanks for sharing with Fiesta Friday and don't forget to link to the party 🙂
Jas says
I grew up eating homemade sauerkraut and smoked meat, so I know that nothing compares. 🙂
Michelle Leslie says
My German roots are doing funny little happy dance tight now Jas. I can remember my Mom making something very similar when we were small. I think she added Eisbien, and it was always such a delicious treat when she made it. I'm not sure if she baked it though. I'll have to ask her, maybe she'll make another batch using your recipe. I sure hope so
Jas says
Germans don't bake theirs, but I have eaten many Eisbeins when I lived there and love it equally so. It's such a good comfort food. 🙂
a spirit of simplicity says
I’m going to try this next week.
Jas says
Awesome! Let me know how you like it 😀
Michelle Frank | Flipped-Out Food says
Ahhh, yes: here's that recipe you teased us with on Facebook a while back with that super-cute video! (Speaking of which, where is said super-cute video?) 😉
Seriously, tho: I love the sauerkraut paired with smoked meats—this sounds so delicious and cozy!
Jas says
Thanks, Michelle! That video was an embarrassment, so it should live on FB, ha! Have a super rest of the week!
Jann Olson says
We smoke a lot of meat and I love sauerkraut. Can’t wait to try this! Thanks for sharing with SYC.
hugs,
Jann
Jas says
Mmm, home-smoked meat is the best! Enjoy!
lisa says
We make homemade sauerkraut, and smoke a lot of meats, so we will definitely be trying this recipe. It looks scrumptious! Thanks so much for sharing 🙂
Jas says
Homemade is the best! This recipe tastes even better then. We used to make our own sauerkraut and smoked meat back in my homeland. I miss those days. 🙁
Milena says
Love this dish! In Bulgaria growing up my grandma used to make me something similar with pork (Svinsko s Kiselo Zele na Furna) and your dish brings back memories, I could start crying right now. I love that the turkey is smoked. So good. Pinned. Nazdrave!
Jas says
Awe, food always brings back the best memories. I didn't realize that the Bulgarian language has similarities with ours. We call it Svinjetina i Kiseli Kupus (or Zelje) iz Rerne but have also adapted Serbian name Podvarak. Nazdravlje, Milena! <3