Cabbage and Potato Hotpot (Smukávc)


  1. about 1 kg cabbage leaves
  2. about 0.5 kg potatoes
  3. 1–2 teaspoons flour
  4. 1–2 tablespoons sunflower oil (but not olive or pumpkin oil)
  5. 1 garlic clove
  6. 1 pinch marjoram
  7. salt



  1. Wash cabbage leaves, remove the central vein and cut into strips (1–2 cm wide and 2–3 cm long). Put into a deep saucepan and cook for about 20 minutes. Then drain the water.
  2. Peel potatoes and cut into cubes.
  3. Add potatoes and unboiled water into a deep saucepan with cabbage leaves and cook until cabbage and potatoes soften. Pour water into another container and set aside.
  4. Mash potatoes with cabbage, add the remaining water and cook until boiling.
  5. To obtain a thick mass, add some flour mixed with sunflower oil to the mixture.
  6. Add grated garlic, marjoram, salt, milk and the rest of cabbage brine to get a strong, steady taste.

Serve warm. The dish can be served with a mint or nut roll (zeljševka) or any delicious bread (onion bread, garlic bread).