Sonja Finn's Podvarak

Photography by Rose Colored Creative at The Carnegie Museum of Art

Sonja Finn, the wizard of Dinette and The Carnegie Cafe, shares a Chef-Mas recipe for her family’s Podvarak.

INGREDIENTS

3-4 T Canola Oil

1 Medium Yellow Onion, small dice

1 Head Green Cabbage

16 oz Sauerkraut (chopped is preferred, but shredded works)

1 T Paprika

Kosher Salt

Black Pepper

DIRECTIONS

1. Sweat onions in canola oil in a low dutch oven until translucent.

2. Cut the core out of the cabbage and chop finely. This can be done in small batches in a food processor if available.

3. Add cabbage to pot and continue to sweat until cabbage is also translucent. The mixture should be well coated with oil, if it looks dry at all after cooking add some more oil.
4. Rinse sauerkraut in a strainer. Then put into a dish towel and squeeze out the excess moisture. Add sauerkraut to pot. Stir everything together.

5. Add paprika, salt to taste, and about 5 cracks of fresh ground pepper, and saute a couple more minutes.

6. Add enough water so that it just grazes the top of the cabbage. Cover pot and let simmer about 30 minutes. Check seasoning.

This part can be done the night before and put in the fridge.

7. Cook cabbage uncovered in a 375 degree oven 30-40 minutes until the water is evaporated and it has begun to brown on top.

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