Dutch Recipes

There was a request for these, I swear. Good old rustic, comfort food, Dutch style.


Stamppot Zuurkool (the white one)

3 lbs potatoes
2 lbs sauerkraut
1 lb bacon

Chop the bacon into small chunks and cook in a pot of water with the sauerkraut for 30 min., bring to a boil and then reduce to a medium heat. (Although in the future, I will fry the bacon pieces up, add everything including drippings to sauerkraut, bring to a boil, then drain. Then follow rest accordingly)


In a separate, larger pot, boil the peeled potatoes for 30 -45 min, until soft.

Drain bacon, sauerkraut, and potatoes and combine in large pot. Mash ingredients together.

Boerenkool (the green one)

3 lbs potatoes
2 onions (I always leave out because Brian hates onions)
1 bay leaf
1 lb kale
1 pinch salt
1 pinch ground pepper
1/2 cup milk
2 Tbsp butter

1. Peel and dice potatoes and onions.
2. Clean, trim and chop kale.
3. Add the potatoes, onion, kale, bay leaf, salt and just enough water to cover all in a 3 qt pan.
4. Cover and boil gently for 25-45 min.
5. Remove bay leaf, and drain the vegetables.
6. Add milk and butter and then mash all together.
7. Serve with sausage and Rodekool.

Rodekool (the red one)

1 head red cabbage
3-4 Tbsp vinegar
2 Tbsp sugar
1/2 tsp ground cloves
1 pinch pepper
1 Tbsp butter
1 tsp salt

1. Cut ans shred cabbage.
2. Cook in a small amount of boiling water with salt, cloves, and pepper for 45 min.
3. Don't let it boil dry but don't add too much water. (This is the hard part, I still haven't perfected it)
4. During the last 10 minutes add the vinegar.
5. Just before serving, add butter and sugar.

Sausage
I always buy the same brand HomeStyle Food Smoked Sausage in Mild (has a picture of an African-American man on it). I stick it in a 9x13 baking dish, drizzle it with olive oil, sprinkle basil on top and cook at 375-400 for 40ish minutes. Oh, and dont forget to stick it with a fork before putting it in, like you would for a baked potato.