Stampot van Boerenkool met Worst - Curly cabbage with potatoes and sausagesTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: About 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:109.5 kcal
Proteins:4.6 g
Fats:6.1 g
Carbohydrate:9.8 g
Fibers:1.4 g
Sugar:1.1 g
Cholesterol:16.2 mg
Sodium:161.9 mg
Calcium:71.4 mg
Energy:812 kcal
Proteins:34.3 g
Fats:45.3 g
Carbohydrate:73 g
Fibers:10.3 g
Sugar:8.2 g
Cholesterol:120.3 mg
Sodium:1200.9 mg
Calcium:529.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
curly cabbage
6
potatoes
2
ml
salt
450
g
fresh or smoked sausages
500
ml
milk
60
ml
lard or soft butter
METHOD
- Wash and clean the cabbage; remove the core, the tough ribs and any damaged leaves;
- bring some water to a boil in a large pot; immerse the cabbage - the water should cover it; reduce the heat to medium and cook for 30 minutes, uncovered; remove and drain, squeezing the leaves well; chop coarsely;
- meanwhile, wash, peel and dice the potatoes; in another pot, cook the potatoes in water and remove them once they are cooked, but not too soft, so that they keep their shape; drain;
- in a pot, heat the milk and lard (or butter); once it begins to simmer, add the cabbage, potatoes and salt; reduce the heat and simmer, covered, for 20 minutes over low heat;
- prick the sausages in several spots; place them flat in a skillet; cover with water; bring to a boil; reduce the heat and simmer for 10 minutes;
- remove the sausages; split the skins with a knife and remove them; slice the sausage into rounds;
- arrange the cabbage and potatoes in the middle of a platter; surround with slices of sausage.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
This is a rustic one-dish meal. "Boerenkool" is a curly cabbage that is very popular in the Netherlands. This recipe calls for Polish kielbasa - pork and garlic sausage - but you can use any kind of flavorful sausage. Everything is boiled, making it a very simple recipe to prepare.
