Stampot van Boerenkool met Worst - Curly cabbage with potatoes and sausages Recipe
Stampot van Boerenkool met Worst - Curly cabbage with potatoes and sausages
Flavors of Holland
Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: About 1 hour 

Difficulty: Easy
Chef's Note

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.

For 4 servings

- 1 kg (2 1/4 lb.) curly cabbage
- 6 potatoes
- 1 pinch of salt
- 450 g (1 lb.) fresh or smoked sausages
- 500 ml (2 cups) milk
- 4 tbsp. lard or soft butter

  1. Wash and clean the cabbage; remove the core, the tough ribs and any damaged leaves; 
  2. 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; 
  3. 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; 
  4. 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; 
  5. 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; 
  6. remove the sausages; split the skins with a knife and remove them; slice the sausage into rounds;
  7. arrange the cabbage and potatoes in the middle of a platter; surround with slices of sausage.
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