ZuurkoolstamppotSauerkraut and Potato Mash
A comforting potato mash folded with tangy sauerkraut and finished with crisp bacon. The balance of creamy potatoes, sour cabbage, and smoky meat makes it a recognizable Dutch winter supper.
Prep
20m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Mash
- 0.9kgPotato (peeled and chunked)
- 600gSour Cabbage (drained)
- 70gSalted Butter
- 150mlWhole Milk (warmed)
- 1pcsBay Leaf
- 2gBlack Pepper
- 6gSalt
Topping
- 200gBacon (chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the potato in a large pot, cover with water, and bring to a boil at 100°C (212°F). Simmer until tender.
- 02
While the potatoes cook, warm the sour cabbage with the bay leaf in a small pan over gentle heat, around 95°C (205°F), until hot and softened. Remove the bay leaf.
- 03
Drain the potato well and mash until smooth enough to fold the cabbage through easily.
- 04
Mix in the sour cabbage, salted butter, and warmed whole milk, then season with salt and black pepper.
- 05
Cook the bacon in a frying pan over medium heat until crisp and browned.
- 06
Spoon the mash onto plates and scatter the crisp bacon over the top before serving.
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