Stamppot
12 servings
50 minutes
Stamppot is one of the coziest and most traditional dishes of Dutch cuisine. Its roots go back centuries when the Dutch sought simple yet nourishing ways to warm up on cold winter evenings. This hearty mash of potatoes, savoy cabbage, and aromatic bacon, complemented by smoked sausages, has a rich homemade flavor that combines the softness of potatoes with the sweet taste of cabbage and the crispy saltiness of bacon. The light creaminess of milk and butter gives the dish a velvety texture. Stamppot is perfect for family dinners and as comfort food after a long workday. In the Netherlands, it is often served with mustard, adding spiciness and highlighting the flavor depth of this simple yet magnificent dish.
1
Peel the onion and potato, then cut them into medium cubes.
- Potato: 1.5 kg
- Onion: 2 pieces
2
Wash the cabbage, remove the outer leaves, and cut it into strips.
- Savoy cabbage: 500 g
3
Put potatoes, bay leaf, and a pinch of salt in a pot and cover with water. Cover with a lid, bring to a boil, then reduce heat and cook for 25 minutes.
- Potato: 1.5 kg
- Bay leaf: 1 piece
- Salt: pinch
4
Remove the bay leaf. Drain the water from the potatoes, leaving 1.5 cups. Return the potatoes to the pot and add the remaining water. Add cabbage and sausages to the potatoes. Cover and simmer slowly until the cabbage is soft.
- Potato: 1.5 kg
- Savoy cabbage: 500 g
- Smoked sausages: 500 g
5
While the cabbage is stewing, fry the bacon and onion until golden brown.
- Bacon: 250 g
- Onion: 2 pieces
6
Remove the pot with vegetables from the heat and take out the sausages. Add bacon with onions, milk, butter and make a puree. Add salt and pepper to taste. Slice the sausages and place them on top of the puree.
- Bacon: 250 g
- Onion: 2 pieces
- Milk: 300 ml
- Butter: 2 tablespoons
- Salt: pinch
- Ground black pepper: pinch
- Smoked sausages: 500 g