Vlada Vladic's Sauerkraut With Bacon

Wikimedia Commons
  • Total: 2 hrs 20 mins
  • Prep: 20 mins
  • Cook: 2 hrs
  • Yield: 12 servings
Nutritional Guidelines (per serving)
368 Calories
17g Fat
35g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 368
% Daily Value*
Total Fat 17g 22%
Saturated Fat 5g 27%
Cholesterol 41mg 14%
Sodium 2532mg 110%
Total Carbohydrate 35g 13%
Dietary Fiber 10g 37%
Protein 21g
Calcium 156mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Serbian sauerkraut with bacon and rice is known as kiseli kupus sa pirinčem or podvarak and is from Vlada Vladic ,who won the 2010 Food Network Thanksgiving Family Face-Off. Vlada says her recipe is great for family gatherings, economical to make, and even better the next day.

Here is another recipe from Vladic, Serbian Potato-Stuffed Peppers (Paprike Punjene Krompirom). While the traditional Serbian recipe doesn't include tuna, Vlada adds it to incorporate protein into the dish, making it more nutritious for her young family. This meatless dish is perfect for fasting times like Advent and the Great Lent.


  • 1 pound bacon (cut into 1/2-inch pieces)
  • 1 cup olive oil
  • 1 medium onion (chopped)
  • 8 to 10 cloves garlic
  • 5 bay leaves
  • 3/4 teaspoon sweet or hot Hungarian paprika
  • 1/2 teaspoon pepper
  • 1 cup long-grain rice (rinsed)
  • 1/2 head fresh cabbage (shredded)
  • 1 (6-pound) can sauerkraut (rinsed and drained)
  • 5 cups chicken broth

Steps to Make It

  1. Gather the ingredients.

  2. In a large Dutch oven, fry thr bacon until golden brown.

  3. Add the oil and onion and cook for about 10 minutes or until onions are tender.

  4. Add the garlic, bay leaves, paprika, pepper, and rice and let the mixture simmer for another 5 minutes.

  5. Preheat oven to 350 F.

  6. Mix in the shredded cabbage and cook 5 minutes.

  7. Add the sauerkraut and 3 cups of the chicken broth. Bring to a boil, reduce heat and simmer 10 minutes, mixing often.

  8. Add another 1 cup chicken broth and, after mixing well, place in the oven and bake, covered, 1 1/2 hours, periodically adding remaining cup of chicken broth to keep sauerkraut moist while baking.

  9. Remove bay leaves and discard before serving.