Lika Lunch - Ličin Ručak

You can have this on a cold winter mornings for breakfast with scrambled eggs. It was very filling and it can be serve it anytime.

Course: Soup
Cuisine: Serbia
Keyword: cabbage, potatoes, sausage


  • 1 lb potatoes, peeled and chopped into 1/-inch pieces
  • black pepper
  • salt to taste
  • 1 tbsp vegetable oil or olive oil
  • 1 small onion, chopped into small pieces
  • 3 cloves garlic, minced
  • 1 lb kielbasa, sliced into thin coins
  • 1 medium head green cabbage, sliced into ribbons
  • 2 tbsp water


  • Peel and chop the potatoes, rinse the potatoes and place them in a medium-size glass bowl. 
  • Sprinkle the potatoes with the salt and black pepper, stir or toss with your hands. Boil the potatoes until fork tender.
  • While the potatoes are cooking, warm a large skillet over medium-high heat. Add oil and as soon as it's hot, add the onions. 
  • Saute for a few minutes, until the onion is tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes.
  • When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil only if needed. 
  • Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.
  • Add the cabbage and sprinkle with the salt and pepper. Toss to combine, add 2 tablespoons water to the skillet and reduce heat to medium-low.
  • Cover with lid. Cook for about 4 minutes, until the cabbage is bright green and still a little crunchy. Taste and add additional salt, only if needed. 

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