Think stamppot only works with kale, smoked sausage and a puddle of gravy? Not this one. This pointed cabbage stamppot with sweet soy chicken skips the sausage and the gravy and gets its flavor from curry-spiced cabbage and a glossy kecap sauce that's ready in about 12 minutes.
A bag of potatoes, one pointed cabbage and a bottle of Indonesian sweet soy sauce turn into a weeknight plate where Dutch and Indonesian home cooking meet. The chili crisp goes on at the table and its crunchy bits crackle against the soft mash.
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Why You'll Love This Recipe
I have a thing with stamppot. By the end of August I'm already checking the forecast for the first chilly evening, mostly so I have an excuse to make the first pot of the season.
For my American readers: stamppot translates to "mash pot," and that's exactly what it is. Potatoes get mashed together with a vegetable, usually with smoked sausage on the side. Growing up in Brabant, I ate kale stamppot, hutspot with carrots and onions, and endive stamppot. My kids eat their Brussels sprouts without complaint these days, but sauerkraut is still losing that battle at our table.
My problem? After a few weeks of the classics, every pot starts to taste like the last one. So I cooked pointed cabbage with curry powder and grabbed the ketjap manis. That Indonesian sweet soy sauce is one of the few bottled flavor-builders with a permanent spot in my pantry. The chicken gets a sticky, sweet-salty glaze, the cabbage keeps a little bite, and I get to pile crispy fried onions and chili crisp on top.
Anyone who knows me knows I'll add crunch to just about anything. My friends once hung a kroepoek necklace around my neck at my bachelorette party, so the evidence is on record.
One rule I don't bend: stamppot gets mashed with a potato masher, never a blender, unless you like your potatoes gluey. Stick to that, and you get a big, creamy plate of stamppot on a weeknight, with a sauce that does everything the gravy used to do.
What You'll Need
Ingredients for the Pointed Cabbage Stamppot
Ingredients for Sweet Soy Chicken
- Starchy potatoes: These mash easily into smooth, fluffy potatoes. Whole milk and butter give the mash its creamy texture.
- Pointed cabbage and curry powder: Pointed cabbage is a cone-shaped cabbage with a mild, slightly sweet flavor that goes well with curry powder. Weigh out 1½ pound (about 650 grams) after removing the tough core.
- Can't find it? Savoy cabbage is the closest swap: it's tender and mild, and cooks in about the same way. Regular green cabbage works too, but slice it very thinly and expect it to need a few extra minutes in the pan before it softens.
- Kecap manis and soy sauce: You'll need both. Kecap manis, an Indonesian sweet soy sauce also spelled ketjap manis, makes the sauce sweet and syrupy. Regular soy sauce adds salt and savory flavor, while lime juice adds a little brightness.
- Crispy fried onions and chili crisp: These add crunch and a little heat. When spooning out the chili crisp, include some of the crunchy bits along with the oil.
You'll find the complete ingredient list and measurements in the recipe card below.
How to Make It
- Step 1: Boil the potatoes until fork-tender, about 18-20 minutes.
- Step 2: Meanwhile, cook the onion, garlic, and curry powder. Add the cabbage and water, cover, and cook gently for 8-12 minutes. Uncover and let any excess liquid evaporate so the stamppot doesn't turn watery.
- Step 3: Cook the chicken until golden brown and cooked through, about 8-10 minutes. Add the sweet soy sauce ingredients and simmer for about 3 minutes, until the sauce thickens and coats the chicken.
- Step 4: Mash the potatoes with the butter and warm milk, then fold in the cabbage. Season with pepper and a little salt. Spoon the chicken and sauce over the stamppot, then top with green onions, crispy fried onions, and chili crisp.
Andrea's Tips
- Use a potato masher. An immersion blender or food processor can turn the potatoes gluey.
- Warm the milk before adding it to help keep the mash warm and fluffy.
- Serving children or anyone who prefers less heat? Put the chili crisp on the table so everyone can add their own.
- Cook the chicken in two batches if the skillet is crowded. This gives the pieces room to brown instead of steam.
More Stamppot Recipes
This cabbage stamppot is a complete meal on its own. Want to try more Dutch favorites? Make my endive stamppot with bacon and sausage, Brussels sprouts stamppot with apple and bacon or traditional sauerkraut stamppot. You'll find them all in my collection of Dutch stamppot recipes.
Frequently Asked Questions
Can I use presliced pointed cabbage? Yes, use 1 pound 5 ounces (about 600 grams). Check the texture as it cooks, since very thin strips will soften faster.
What kind of soy sauce should I use? Use Japanese soy sauce or Chinese light soy sauce. Here, "light" refers to the style of soy sauce, not reduced sodium. Chinese dark soy sauce gives the dish a darker color and a different flavor.
What is chili crisp, and where can I buy it? Chili crisp is chili oil with crunchy bits. Look for it in the Asian foods aisle or at an Asian grocery store.
Can I freeze this stamppot? Yes, freeze it for up to 3 months without the toppings, keeping the chicken in a separate container. The stamppot may release some liquid after thawing, so stir it well as you reheat it. I also like to pan-fry it in a little butter.
What can I use instead of pointed cabbage? Savoy cabbage comes closest in texture and flavor. Green cabbage also works if you slice it thinly; it's a bit firmer, so cook it a little longer until it's tender but still has some bite. Napa cabbage holds a lot of water, so give it extra time uncovered at the end to let the liquid cook off, or the stamppot can turn watery.
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So, how did it turn out? Tell me all about it (and a star rating would make my day.)
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Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
Mashed Potatoes
- 2.2 pounds starchy potatoes, peeled and cut into even pieces about 1½ inches (4 cm) across
- ¾ cup whole milk
- 2 tablespoons butter
- Salt and black pepper, to taste
Pointed Cabbage
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1½ pound pointed cabbage, weighed after removing the tough core, thinly sliced
- 2 tablespoons water
Sweet Soy Chicken
- 1 ¼ pound chicken breasts, boneless, skinless, cut into ¾-1¼-inch (2-3 cm) pieces
- 1 tablespoon sunflower oil
- 1 teaspoon fresh ginger, finely grated
- 2 tablespoons Kecap Manis, Indonesian sweet soy sauce, such as Conimex
- 1 tablespoon Japanese soy sauce, such as Go-Tan
- 1 tablespoon dark brown sugar
- 1 tablespoon lime juice
Toppings
- 2 spring onions, thinly sliced
- 2 tablespoons crispy fried onions
- 2 teaspoons chili crisp, or to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Place the potatoes in a large pot and add enough cold water to just cover them. Bring to a boil, then reduce the heat and simmer for 18-20 minutes, until the potatoes are easily pierced with a fork.2.2 pounds starchy potatoes
- Meanwhile, melt the butter for the cabbage in a large sauté pan. Add the onion and cook over medium-low heat for about 5 minutes, until softened and translucent.2 tablespoons butter, 1 onion
- Add the garlic and curry powder. Stir and cook for 30 seconds, until fragrant.3 cloves garlic, 1 tablespoon curry powder
- Add the cabbage in batches, stirring it into the onion mixture. Pour in the 2 tablespoons of water and cover the pan. Cook over low heat for 8-12 minutes, stirring occasionally, until the cabbage is tender but still has a little bite.1½ pound pointed cabbage, 2 tablespoons water
- Remove the lid. If there's still liquid in the bottom of the pan, cook uncovered for a few minutes, until most of it has evaporated. This keeps the stamppot from becoming watery.
- Meanwhile, pat the chicken dry with paper towels.1 ¼ pound chicken breasts
- Heat the sunflower oil in a large skillet over medium-high heat. Cook the chicken until golden brown on all sides and cooked through, about 8-10 minutes. Let the pieces sit undisturbed for a little while before turning them. Cook in two batches if needed, then return all the chicken to the skillet.1 tablespoon sunflower oil
- Add the ginger, kecap manis, soy sauce, brown sugar, and lime juice to the chicken. Stir well.1 teaspoon fresh ginger, 2 tablespoons Kecap Manis, 1 tablespoon Japanese soy sauce, 1 tablespoon dark brown sugar, 1 tablespoon lime juice
- Simmer gently for 2-3 minutes, stirring frequently, until the sauce coats the chicken. Add a splash of water if the sauce gets too thick. Turn off the heat and cover the skillet while you finish the stamppot.
- Warm the milk without letting it boil. Add the butter for the mashed potatoes and let it melt into the milk.¾ cup whole milk, 2 tablespoons butter
- Drain the potatoes and return them to the pot over low heat for 1 minute to let excess moisture evaporate. Mash with 150 milliliters (about ⅔ cup) of the warm milk-and-butter mixture. Fold in the cabbage, then add as much of the remaining milk mixture as needed.
- Season with black pepper and a little salt, keeping in mind that the sweet soy sauce also adds salt.Salt and black pepper
- Divide the stamppot among four warm plates. Spoon the chicken and sauce over the top.
- Sprinkle with the green onions and crispy fried onions. Stir the chili crisp in its jar, then spoon it over the plates to taste, including some of the crunchy bits.2 spring onions, 2 tablespoons crispy fried onions, 2 teaspoons chili crisp
Notes
Nutrition
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