1 capon (app. 2.2–2.5 kg)
150 g home-made mlinci flat cakes
200 g red cabbage
200 g peeled chestnuts
6 medium potatoes
2 dl cream
1 Kozjansko apple
1 tbsp sugar
How to prepare
The day before baking season the capon with salt and spices, and leave it in a cool place over night.
Cook the sugar in oil until it becomes golden-brown, add red cabbage, season with salt and a bit of lemon juice, wine or vinegar. Add the apple and cumin, and leave it in a warm place for another 10 minutes.
Peel the potatoes and make notches in it almost all the way through. Season them with salt and pour over cream so that it trickles down the nooks and crannies. Bake the capon at 180 °C for app. 30 minutes, then add the cream-covered potatoes. Bake the capon and the potatoes at the same temperature for a good half an hour more.
Cook the chestnuts and mlinci separately, then dress with the fat from baking the capon. Serve everything together on a large oval platter.