Stamppot Boerenkool

Ingredients for 4 servings:

• ½ kg potatoes, peeled, washed and quartered
• ½ kg kale (dark green, washed, very finely chopped)
• Milk
• 4 tbsp butter or margarine
• pepper
• Salt
• 1 sausage (rookworst, smoked sausage, alternatively large and thick bockwurst)
• Water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

A typical Dutch autumn / winter / spring dish

Remove any tough parts from the cabbage. Place the cabbage in a pot, add water and a little salt, bring to a boil, and cook for about 15-20 minutes until tender. Place the potatoes in a pot, add water and a little salt, and cook until tender. Heat the rookworst (smoked sausage, large and thick bockwurst) in a pot of hot water, but do not let it boil. Drain the water from the cabbage and potatoes well. Allow the potatoes to steam off/let them dry slightly. Mash the potatoes finely and make a nice puree with butter/margarine, salt, pepper, and milk. Add the cabbage and mix well. This is the Stampot Boerenkool. Place in a bowl and arrange the sausage(s) on top and serve. Tip 1: Prepare the Stampot as described, chill, and serve the next day. The flavor is much better then. Tip 2: In addition to the smoked sausage (thick bockwurst) in slices, I always serve this dish with bratwurst and gravy. Add applesauce and a good glass of hearty, cold beer.