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A square photo with a pink plate with sauerkraut stew with smoked sausage

Traditional Dutch Zuurkoolstamppot

Andréa
This Traditional Dutch Zuurkoolstamppot with bacon is easy to make and delicious. This old-fashioned, tasty recipe is precisely what you need when it gets colder outside.
The slightly sour sauerkraut combined with creamy mashed potatoes and salty bacon is delicious. Served with Dutch smoked sausage, the pot is always empty after dinnertime!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Dutch
Servings 4 persons
Calories 579 kcal

Ingredients
 

  • 1 pound sauerkraut
  • ½ cup dry white wine
  • 5 juniper berries
  • 1 bay leaf
  • 2 pounds potatoes Floury. Peeled and cut into equal-sized pieces.
  • ½ teaspoon salt
  • ½ cup whole milk
  • 1 cube vegetable stock
  • ½ stick butter
  • ½ pound bacon bits fried
  • 1 Dutch smoked sausage prepared (or kielbasa)

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Mix the sauerkraut, wine, and juniper berries in a pan. Place the bay leaf on top and bring to a boil. Cook for 20 minutes, and then turn off the heat. Remove the juniper berries and bay leaf.
    1 pound sauerkraut, ½ cup dry white wine, 5 juniper berries, 1 bay leaf
    A pan with sauerkraut, wine, juniper berries and bay leaves
  • In the meantime, place the potatoes in a second pan and fill with water until they are just covered. Add the salt and bring to the boil. Cook for 20 minutes until done (when you can pierce the potatoes with a fork without resistance, they are done).
    2 pounds potatoes, ½ teaspoon salt
    A pan filled with peeled potatoes and water.
  • Drain the potatoes.
  • Heat the milk with the stock cube in a saucepan. Then, add the butter and let it melt.
    ½ cup whole milk, 1 cube vegetable stock, ½ stick butter
    The butter is added to the warm stock milk.
  • Mash the potatoes with a masher and add the milk. Stir together.
  • Now also mix the sauerkraut and bacon through the mashed potatoes. Serve with the smoked sausage.
    ½ pound bacon bits, 1 Dutch smoked sausage
    Fried bacon is added to the sauerkraut stew.

NOTES

1. Sauerkraut: If you find sauerkraut too sour, rinse it beforehand under running water.
2. Potatoes:
  • Cook the potatoes separately from the sauerkraut; otherwise, the acid of the cabbage will not cook them.
  • To make the stew airy, heat the milk and butter.
3. Tip: Place the juniper berries in a tea strainer, so you can remove them quickly and easily.
4. Variation: Cut two pineapple rings into small cubes and mix them with the stew.
5. Storage
Allow the stew to cool quickly before storing.
  • Refrigerator: Store the zuurkoolstamppot covered in the fridge for up to 2 days.
  • Freezer: This Dutch pot freezes well. Place in a freezer container or bag and store in the freezer for up to 2 months. Let thaw in the refrigerator.
  • Reheat: Heat the stew in the microwave or fry with butter in a skillet. But this is also tasty to reheat as a casserole. To do this, place the sauerkraut mash in an oven dish. Sprinkle with some breadcrumbs and cubes of butter and bake for 30 minutes in a preheated oven at 390 °F (200 °C).

Nutrition

Calories: 579kcal | Carbohydrates: 48g | Protein: 14g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1541mg | Fiber: 8g | Sugar: 6g | Vitamin A: 451IU | Vitamin C: 61mg | Iron: 4mg
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