{"id":3822,"date":"2026-07-25T22:33:43","date_gmt":"2026-07-25T22:33:43","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/varivo-croate-au-chou-fermente\/"},"modified":"2026-07-25T22:33:43","modified_gmt":"2026-07-25T22:33:43","slug":"varivo-croate-au-chou-fermente","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/varivo-croate-au-chou-fermente\/","title":{"rendered":"Varivo croate au chou ferment\u00e9"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);\n  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.gj-nutri-row>div,#recipe-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa .gj-ing-group,#recipe-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa .gj-info-card,#recipe-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa .gj-steps>li,#recipe-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa .gj-pull,#recipe-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa .gj-rail,#recipe-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa .gj-rail *{color:#111!important}#recipe-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 Rago\u00fbt de chou d\u2019hiver \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\"><span class=\"gj-title-main\"><b>Varivo croate au chou ferment\u00e9<\/b> avec porc et pommes de terre<\/span> <span class=\"gj-title-accent gj-serif\">relev\u00e9 de lard fum\u00e9 et de paprika<\/span><\/h2>\n    <p class=\"gj-sub\">Le chou ferment\u00e9 mijote avec \u00e9paule de porc, lard fum\u00e9, pommes de terre et paprika jusqu\u2019\u00e0 un rago\u00fbt \u00e9pais, acidul\u00e9 et doucement fum\u00e9.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\">\n      <li>Cat\u00e9gorie : <strong>Plat principal<\/strong><\/li>\n      <li>Cuisine : <strong>Croate<\/strong><\/li>\n      <li>M\u00e9thode : <strong>Saisie et cuisson lente<\/strong><\/li>\n      <li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>8 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>1 h 45 min<\/dd><\/div><div class=\"gj-fact\"><dt>M\u00e9thode<\/dt><dd>Saisie et cuisson lente<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>2 h 15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 565 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sauerkraut-Stew-\u2014-Varivo-od-Kiselog-Kupusa-3.webp\" alt=\"Rago\u00fbt de chou ferment\u00e9 avec morceaux de porc, lard, pommes de terre et cr\u00e8me aigre\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Le chou ferment\u00e9, l\u2019\u00e9paule de porc et les pommes de terre forment un rago\u00fbt \u00e9pais relev\u00e9 de lard fum\u00e9 et de paprika.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">Acidit\u00e9 du chou, porc tendre et pomme de terre intacte<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Le varivo od kiselog kupusa est un rago\u00fbt de chou ferment\u00e9 adapt\u00e9 aux mois froids et aux produits conserv\u00e9s. Cette version croate associe \u00e9paule de porc, lard fum\u00e9, pommes de terre, paprika et une petite quantit\u00e9 de tomate. Le chou apporte l\u2019acidit\u00e9 et une texture fibreuse, le porc fournit le corps, tandis que la pomme de terre \u00e9paissit l\u00e9g\u00e8rement le liquide. Une cuiller\u00e9e de cr\u00e8me aigre au service adoucit l\u2019ensemble sans transformer la marmite en sauce cr\u00e9meuse.<\/p><blockquote class=\"gj-pull\">La pomme de terre entre apr\u00e8s le chou, car l\u2019acidit\u00e9 ralentit son attendrissement et peut laisser un c\u0153ur ferme.<\/blockquote><p>Le chou ferment\u00e9 varie beaucoup en sel et en acidit\u00e9. Il est d\u2019abord go\u00fbt\u00e9. S\u2019il est agressif, un rin\u00e7age bref et un \u00e9gouttage suffisent; plusieurs bains supprimeraient la saveur qui d\u00e9finit le plat. Les longues fibres peuvent \u00eatre coup\u00e9es pour faciliter le service, mais elles ne sont pas hach\u00e9es finement. Une fois cuites, elles doivent rester visibles autour des morceaux de viande et de pomme de terre.<\/p><p>Le lard chauffe lentement pour rendre sa graisse, puis les cubes d\u2019\u00e9paule sont saisis en plusieurs fourn\u00e9es. Cette \u00e9tape d\u00e9veloppe une base brune que l\u2019oignon d\u00e9colle ensuite. Une cocotte surcharg\u00e9e ferait bouillir le porc et laisserait une saveur plus plate. L\u2019ail, le paprika et le concentr\u00e9 de tomate sont ajout\u00e9s apr\u00e8s l\u2019oignon. Le paprika ne reste que quelques secondes au contact de la chaleur avant l\u2019arriv\u00e9e de l\u2019eau.<\/p><\/div><div class=\"gj-copy-col\"><p>Le chou entre avec la viande, le laurier et le liquide chaud. Une premi\u00e8re heure de cuisson assouplit les fibres et commence \u00e0 attendrir l\u2019\u00e9paule. Les pommes de terre sont ajout\u00e9es ensuite, car l\u2019acidit\u00e9 ralentit leur cuisson. Des cubes de trois centim\u00e8tres gardent mieux leur forme. Le rago\u00fbt est pr\u00eat lorsque le porc se s\u00e9pare facilement \u00e0 la fourchette, que la pomme de terre est tendre jusque dans son c\u0153ur et que le liquide a pris une l\u00e9g\u00e8re viscosit\u00e9.<\/p><p>Le sel se r\u00e8gle uniquement \u00e0 la fin. Le lard et le chou peuvent suffire \u00e0 assaisonner toute la cocotte, et la r\u00e9duction concentre encore le sodium. Le repos de dix minutes permet \u00e0 la pomme de terre de lib\u00e9rer un peu d\u2019amidon et \u00e0 la graisse de se r\u00e9partir. La cr\u00e8me aigre reste dans l\u2019assiette : elle apporte un contraste frais et permet \u00e0 chacun d\u2019ajuster la richesse.<\/p><p>Ce rago\u00fbt se conserve bien et gagne en coh\u00e9sion apr\u00e8s une nuit au froid. Au r\u00e9chauffage, une petite quantit\u00e9 d\u2019eau \u00e9vite que la pomme de terre ne se d\u00e9fasse dans un fond trop \u00e9pais. Le plat s\u2019accompagne de pain sombre ou de poga\u010da. Son \u00e9quilibre d\u00e9pend de l\u2019acidit\u00e9 conserv\u00e9e, du fum\u00e9 contenu et de l\u2019ajout tardif des pommes de terre.<\/p><p>Le choix du morceau de porc affecte le temps final. L\u2019\u00e9paule, riche en tissu conjonctif, devient tendre sans se dess\u00e9cher; un morceau plus maigre demanderait une cuisson plus courte et donnerait moins de corps au liquide. Les cubes sont donc de taille r\u00e9guli\u00e8re et suffisamment grands. Lorsque la fourchette p\u00e9n\u00e8tre facilement mais que la viande ne s\u2019effondre pas encore dans la cocotte, les pommes de terre sont g\u00e9n\u00e9ralement proches de leur texture id\u00e9ale. La cr\u00e8me aigre froide se pose au dernier moment pour conserver un contraste net avec le rago\u00fbt br\u00fblant.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Du lard rendu au repos de la marmite<\/p><h3 id=\"recipe-timeline-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 2 h 15 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Go\u00fbter le chou et pr\u00e9parer viande et l\u00e9gumes.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Rendre le lard et saisir le porc en fourn\u00e9es.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT40M\">0:40<\/time><span>Ajouter aromates, chou et liquide chaud.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H35M\">1:35<\/time><span>Incorporer les pommes de terre et finir la cuisson.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> Le chou ferment\u00e9 est go\u00fbt\u00e9, bri\u00e8vement rinc\u00e9 seulement s\u2019il est trop sal\u00e9 ou acide, puis \u00e9goutt\u00e9. Le lard fum\u00e9 rend sa graisse dans une cocotte et l\u2019\u00e9paule de porc est saisie en plusieurs fourn\u00e9es. Oignon, ail, paprika et concentr\u00e9 de tomate construisent la base aromatique. Chou, viande, laurier et eau chaude mijotent environ une heure avant l\u2019ajout des pommes de terre, dont l\u2019attendrissement est ralenti par l\u2019acidit\u00e9. La cuisson se termine lorsque le porc se d\u00e9fait \u00e0 la fourchette, que les pommes de terre restent enti\u00e8res et que le liquide est l\u00e9g\u00e8rement li\u00e9. Le sel s\u2019ajuste \u00e0 la fin. Apr\u00e8s dix minutes de repos, huit portions se servent avec cr\u00e8me aigre et pain.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">Ingr\u00e9dients<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">\n  <h4 id=\"recipe-ing-1-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">Pour le porc et la base aromatique<\/h4>\n  <ul>\n    <li><strong>700 g d\u2019\u00e9paule de porc, en cubes de 3 cm<\/strong><\/li><li><strong>250 g de lard fum\u00e9, en morceaux \u00e9pais<\/strong><\/li><li><strong>200 g d\u2019oignon, finement hach\u00e9<\/strong><\/li><li><strong>3 gousses d\u2019ail, finement hach\u00e9es<\/strong><\/li><li><strong>20 ml d\u2019huile de tournesol<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 soupe de paprika doux<\/strong><\/li><li><strong>40 g de concentr\u00e9 de tomate<\/strong><\/li><li><strong>2 feuilles de laurier<\/strong><\/li><li><strong>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/strong><\/li>\n  <\/ul>\n<\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">\n  <h4 id=\"recipe-ing-2-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">Pour le chou, les pommes de terre et le service<\/h4>\n  <ul>\n    <li><strong>1 kg de chou ferment\u00e9, \u00e9goutt\u00e9<\/strong><\/li><li><strong>800 g de pommes de terre, en cubes de 3 cm<\/strong><\/li><li><strong>1,5 l d\u2019eau chaude<\/strong><\/li><li><strong>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sel fin<\/strong><em>\u00c0 ajouter uniquement apr\u00e8s la d\u00e9gustation finale.<\/em><\/li><li><strong>160 g de cr\u00e8me aigre<\/strong><em>Pr\u00e9voir 20 g par portion au moment du service.<\/em><\/li>\n  <\/ul>\n<\/section><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et substitutions.<\/strong> La recette contient du lait dans la cr\u00e8me aigre. Le chou ferment\u00e9 et le lard peuvent \u00eatre tr\u00e8s sal\u00e9s; l\u2019\u00e9tiquette des produits fum\u00e9s doit aussi \u00eatre v\u00e9rifi\u00e9e.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Saisir la viande et former la base<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pr\u00e9parer le chou<\/p><p class=\"gj-step-x\">Go\u00fbter le chou, le rincer bri\u00e8vement seulement s\u2019il est excessivement sal\u00e9 ou acide, puis l\u2019\u00e9goutter sans le presser compl\u00e8tement.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Rendre le lard<\/p><p class=\"gj-step-x\">Chauffer l\u2019huile avec le lard 6 \u00e0 8 minutes \u00e0 feu moyen-doux, jusqu\u2019\u00e0 ce qu\u2019une partie de la graisse soit rendue.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Saisir le porc<\/p><p class=\"gj-step-x\">Dorer l\u2019\u00e9paule en plusieurs fourn\u00e9es, 4 \u00e0 5 minutes par fourn\u00e9e, puis r\u00e9server avec le lard.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuire les aromates<\/p><p class=\"gj-step-x\">Faire fondre l\u2019oignon 8 minutes, ajouter l\u2019ail, puis paprika et concentr\u00e9 pendant quelques secondes avant de verser un peu d\u2019eau.<\/p><\/div><\/li><\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Mijoter le chou et les pommes de terre<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Commencer le rago\u00fbt<\/p><p class=\"gj-step-x\">Remettre la viande, ajouter chou, laurier, poivre et le reste de l\u2019eau chaude. Mijoter couvert 55 \u00e0 60 minutes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajouter les pommes de terre<\/p><p class=\"gj-step-x\">Incorporer les cubes de pommes de terre et poursuivre 35 \u00e0 40 minutes, jusqu\u2019\u00e0 ce qu\u2019ils soient tendres et que le porc se d\u00e9fasse \u00e0 la fourchette.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajuster et reposer<\/p><p class=\"gj-step-x\">Go\u00fbter avant d\u2019ajouter le sel. Laisser reposer 10 minutes hors du feu, puis servir chaque portion avec 20 g de cr\u00e8me aigre.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">Service, conservation et ajustements pratiques<\/h3><\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir tr\u00e8s chaud avec poga\u010da, pain noir ou pommes de terre suppl\u00e9mentaires. La cr\u00e8me aigre se d\u00e9pose dans chaque bol, sans \u00eatre incorpor\u00e9e \u00e0 toute la cocotte.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Conserver 3 jours au r\u00e9frig\u00e9rateur. R\u00e9chauffer jusqu\u2019\u00e0 74 \u00b0C en ajoutant un peu d\u2019eau. Congeler jusqu\u2019\u00e0 2 mois, de pr\u00e9f\u00e9rence sans la cr\u00e8me aigre.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Remplacer une partie de l\u2019\u00e9paule par des c\u00f4tes de porc fum\u00e9es.<\/li><li>Omettre la cr\u00e8me aigre pour une version sans lait.<\/li><li>Ajouter quelques baies de geni\u00e8vre l\u00e9g\u00e8rement \u00e9cras\u00e9es avec le laurier.<\/li><li>Employer des haricots blancs \u00e0 la place de 300 g de pommes de terre.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Go\u00fbter le chou avant de d\u00e9cider de le rincer.<\/li><li>Saisir la viande en plusieurs fourn\u00e9es pour obtenir une vraie coloration.<\/li><li>Ajouter le sel seulement apr\u00e8s la r\u00e9duction et la cuisson compl\u00e8te du chou.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Grande cocotte \u00e0 fond \u00e9pais<\/li><li>\u00c9cumoire ou pince<\/li><li>Couteau de chef<\/li><li>Louche<\/li><li>Balance de cuisine<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">Valeurs nutritionnelles par portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 565 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 29 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 31 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 37 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 1590 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 portion avec 20 g de cr\u00e8me aigre. <strong>Allerg\u00e8nes principaux :<\/strong> lait. Valeurs approximatives calcul\u00e9es \u00e0 partir de r\u00e9f\u00e9rences nutritionnelles standard; le r\u00e9sultat r\u00e9el varie selon les marques, l\u2019\u00e9gouttage, l\u2019absorption des mati\u00e8res grasses et la taille des portions.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Une acidit\u00e9 conserv\u00e9e<\/p>\n    <p class=\"gj-close-quote\">Le chou doit rester fibreux, le porc se d\u00e9faire \u00e0 la fourchette et la pomme de terre garder ses angles.<\/p>\n    <p class=\"gj-close-copy\">Le plat trouve sa coh\u00e9rence quand l\u2019acidit\u00e9 n\u2019est pas rinc\u00e9e \u00e0 l\u2019exc\u00e8s et que les pommes de terre rejoignent la cocotte au bon moment.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-sauerkraut-stew-varivo-od-kiselog-kupusa\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Varivo croate au chou ferment\u00e9 avec 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