Stamppot Boerenkool

Summary

Ingredients

• 0.5 kg ½ potato (s), peeled, washed and quartered
• 0.5 kg ½ kale, (Boerenkool) (dark green, washed, very finely chopped)
• milk
• 4 tablespoon butter or margarine
• pepper
• salt
• 1 sausage (rookworst, smoked sausage, alternatively large and thick sausages)
• water

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Instructions

1. Possibly remove the hard parts from the cabbage. Put the cabbage in a saucepan, add water and a little salt, bring to the boil and cook for about 15-20 minutes.
2. Also put the potatoes in a saucepan, add water and a little salt and cook until cooked.
3. Heat the rookworst (smoked sausage, large and thick sausages) in a saucepan with hot water, but do not let it boil.
4. Drain the water from the cabbage and potatoes well. Steam off the potatoes / let them dry a little.
5. Finely mash the potatoes and use butter / margarine, salt, pepper and milk to make a nice puree. Add the cabbage and mix very well. This is the Stampot Boerenkool.
6. Put in a bowl and place the sausage / sausages on top and serve.
7. Tip 1: Prepare the Stampot as described, chill and serve the next day. The taste is much better then.
8. Tip 2: In addition to the smoked sausage (thick sausage) in slices, I always add bratwurst with the gravy to this dish.
9. Addition: applesauce and a good glass of hearty, cold beer.

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