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Kotlovina belongs to the group of dishes that instantly signal a gathering. In towns and villages across northwest Croatia, especially around Zagreb and the small historic town of Samobor, wide metal pans over open flames mark fairs, parish feasts, and casual weekend get-togethers. In this setting, kotlovina is both cooking vessel and dish: a shallow, slightly indented pan perched over a fire, filled with pork chops, sausages, and vegetables that quietly simmer in wine and paprika-tinted juices.
Samobor, just west of Zagreb, is known for rich central Croatian cooking, and local versions of kotlovina have a reputation for generosity. Several cuts of pork share the pan with rings of sausage, plenty of onion and root vegetables, peppers, and potatoes, all slowly softened in a broth of meat juices and white wine. Regional food writers describe Samoborska kotlovina as a hearty one-pot meal that appears at family celebrations and outdoor events, a kind of social glue where the pan stays on the heat for hours and guests wander back for another piece.
In traditional outdoor versions, the cooking begins with a strong sear. Pork neck steaks and chops are browned in fat at the hotter centre of the pan, then moved to the outer rim to keep warm. Onions, garlic, peppers, and sometimes carrots and tomatoes go into the rendered fat, followed by wine, paprika, and stock or water. Potatoes cook in this base until tender, soaking up the flavours of smoked sausage, pork drippings, and sweet paprika. The meat returns to the centre only near the end, so it stays juicy while the vegetables transform into a thick, rust-coloured sauce.
This home-kitchen version respects that structure while adapting it to a wide stovetop pan or a heavy Dutch oven. The recipe leans on pork neck or shoulder, pork chops, and smoked sausage, which mirrors common combinations described in regional sources. Onions appear in generous quantity, backed by bell peppers, carrots, potatoes, and a modest amount of tomato for body rather than sharp acidity. Sweet paprika forms the backbone of the seasoning, with a pinch of hot paprika for warmth and bay leaves for depth.
What makes this take particularly suited to a home cook is the balance between authenticity and practicality. The method keeps the layered approach of outdoor kotlovina—searing the meat, building a vegetable and wine base, then combining everything for a final simmer—yet the timings, quantities, and pan sizes are calibrated for an indoor stove and six servings. The flavours remain bold: smoky sausage, tender pork, sweet-soft onions, and potatoes that carry hints of wine and paprika.
Kotlovina fits naturally into colder months, when slow-cooked meat and vegetables feel welcome, although locals enjoy it at spring and summer fairs as well. As a dish, it sits somewhere between a stew and a pan roast: slices of meat remain distinct rather than shredding into the sauce, while the vegetables form a loose, spoonable base. It pairs easily with sturdy bread, simple salads, and a glass of local white or light red wine. Leftovers reheat well, and the flavour deepens after a night in the fridge, which makes kotlovina a sensible choice for feeding family or guests over more than one meal.
For anyone interested in central Croatian cooking beyond the coast, Samobor kotlovina offers a direct line into local habits: outdoor fire, convivial cooking, and flexible use of whatever pork and vegetables are on hand. This structured recipe gives that tradition a reliable form, ready for a home kitchen without losing the character that made the dish a favourite in its region.
6
servings30
minutes135
minutes850
kcalSamobor kotlovina is a classic Croatian meat stew cooked in a wide pan with pork, smoked sausage, onions, peppers, potatoes, and wine. The meat is first browned, then gently stewed in its juices with paprika and vegetables until tender, giving a rich, brick-coloured sauce and soft potatoes that absorb every flavour. This version uses a large stovetop pan or Dutch oven instead of an outdoor fire, while keeping the layered method and generous seasoning that define the dish. The recipe suits six hearty servings, with around three hours from start to finish, most of that hands-off simmering time. It works well for casual gatherings, Sunday lunch, or any day that calls for a robust central European meat dish with straightforward, reliable technique.
Pork neck steaks, 800 g — well-marbled, cut into 1.5–2 cm thick slices.
Pork chops, 600 g — bone-in loin or shoulder chops, 1.5–2 cm thick.
Smoked sausage (kobasica or similar), 400 g — firm, medium-fat sausage, cut into thick slices.
Fine salt, 2–2½ tsp (10–12 g) — divided, adjust to taste and sausage saltiness.
Freshly ground black pepper, 1½ tsp — divided.
Sunflower oil or lard, 3 Tbsp — for searing and sautéing.
Yellow onions, 700 g (about 3 large) — halved and thinly sliced.
Garlic, 5 cloves — finely chopped.
Carrots, 2 medium (about 150 g) — sliced into 5 mm rounds.
Red bell peppers, 2 medium — deseeded, cut into strips.
Waxy potatoes, 900 g — peeled, cut into thick slices or large chunks.
Crushed or strained tomatoes, 200 g (about ¾ cup) — for gentle acidity and colour.
Sweet paprika, 2½ Tbsp — high-quality, fresh spice for full flavour.
Hot paprika or mild chili powder, ½–1 tsp — adjust for preferred heat level.
Bay leaves, 2 — whole.
Dry white wine, 300 ml (about 1¼ cups) — Croatian graševina-style or similar dry, not oaked.
Water or light stock, 500–600 ml (about 2–2½ cups) — enough to almost cover vegetables.
Tomato paste, 1 Tbsp — strengthens colour and body.
Fresh parsley, 2–3 Tbsp finely chopped — added at the end for freshness.
Extra salt and pepper, to taste — final seasoning check.
Crusty bread, for serving — optional, for soaking up the sauce.
Season the meat. Pat the pork neck, pork chops, and sausage slices dry, then season all sides with 1½ tsp salt and 1 tsp black pepper. Let stand at room temperature for 20 minutes while preparing vegetables.
Prep the vegetables. Slice onions, chop garlic, slice carrots, cut peppers into strips, and cut potatoes into chunky pieces of similar size for even cooking.
Brown the pork. Heat a large, wide, heavy-based pan or Dutch oven (30–32 cm diameter) over medium-high heat. Add oil or lard, then brown pork neck and chops in batches for 3–4 minutes per side, until deep golden with browned edges. Transfer to a plate.
Brown the sausage. Add sausage slices to the pan and cook for 2–3 minutes per side, until lightly browned and some fat renders. Transfer to the plate with pork. Leave rendered fat in the pan.
Soften the onions. Reduce heat to medium. Add onions with a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, translucent, and lightly caramelised around the edges. If the pan looks dry, add 1 Tbsp more oil.
Add garlic, carrots, and peppers. Stir in garlic, carrots, and peppers. Cook for 5–6 minutes, until peppers begin to soften and garlic loses its raw edge.
Toast the paprika. Sprinkle in sweet paprika, hot paprika, and remaining black pepper. Stir for 30–45 seconds, keeping the heat moderate so the paprika warms and darkens slightly without burning.
Deglaze with wine. Pour in the white wine, scraping the bottom of the pan with a wooden spoon to lift browned bits. Let the mixture simmer for 3–4 minutes, until the sharp aroma of alcohol fades.
Build the stew base. Stir in tomato paste, crushed or strained tomatoes, bay leaves, and water or stock. Bring to a gentle simmer, then taste the liquid and add remaining salt if needed at this stage.
Add the potatoes. Nestle potato pieces into the simmering liquid, pushing them down so they are mostly submerged.
Return the meat. Place pork neck, pork chops, and sausage slices on top of the potatoes, letting some pieces sit partly above the liquid. This keeps the surface of the meat from boiling while the potatoes cook.
Simmer gently. Cover with a lid, leaving a slight gap, or use a loose foil cover. Reduce heat to low and simmer for 60 minutes, maintaining a gentle bubble. Turn the meat once or twice during this time, keeping potatoes mostly under the liquid.
Adjust liquid as needed. Check halfway through. If the stew looks dry or sticks, add a small splash of hot water or stock. The goal is a thick but spoonable sauce that reaches just below the meat level.
Finish the cooking. Continue to simmer for another 30–40 minutes, uncovered or partly uncovered, until potatoes are very tender and meat is soft but still sliceable. The sauce should be rich, slightly thickened, and glossy.
Final seasoning. Remove bay leaves. Taste the sauce and adjust salt, pepper, and heat (a small extra pinch of hot paprika, if desired).
Add herbs and rest. Sprinkle chopped parsley over the surface, gently spoon some sauce over the meat, then rest off the heat for 10–15 minutes before serving. This gives the potatoes time to absorb extra flavour and lets the sauce settle.
Values will vary with exact meat cuts, sausage type, and fat level.
| Nutrient | Approx. Amount per Serving |
|---|---|
| Calories | ~850 kcal |
| Carbohydrates | ~35 g |
| Protein | ~45 g |
| Fat | ~55 g |
| Fiber | ~5 g |
| Sodium | ~1200 mg |
| Key Allergens | Gluten (possible in sausage), sulphites (wine); check sausage label for additives such as soy or dairy |
These figures are estimates based on standard reference values for pork, smoked sausage, potatoes, and cooking fats used in quantities outlined in the recipe.
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