2 red onions, chopped 2 heads soured cabbage, chopped or 1 jar saurkraut rinsed with cold water & drained 1 smoked ham hock, meaty parts diced into small pieces 3/4 pound bacon, chopped 1-2 T extra virgin olive oil long grain rice 1 roasted red pepper chopped salt, pepper, Aleva paprika, 1/2 cup finely minced parsley
In an iron skillet or le Creuset pot, over low heat, brown the chopped onion in al ittle olive oil, add the drained saurkraut, the diced smoked ham hock, chopped bacon and stir with wooden spoon. MIx in a little bit of water from time to time while stirring the saurkraut mixture-this may take about an hour or more until the mixture is nicely browned and sauteed. Add 1 cup long grain white rice or if using long-grain brown rice-parboil beforehand for about 20 minutes. Mix in seasonings to taste along with the chopped red roasted pepper and parsley. Add water to cover the podvarak, cover with a lid. Bake at 350 for about an hour - it should be crackling and very juicy when done. Best to make one day beforehand. For the 'posni' version; omit the meat.