Recipes

(Recipe) Red Cabbage Stamppot with Apple and Goat Cheese

29
Sep

When you think of comfort food, a hearty stamppot might come to mind. This classic Dutch dish is typically a combination of mashed potatoes and vegetables, perfect for cold evenings or when you need a bit of culinary nostalgia. This version takes a unique spin by incorporating red cabbage—a vegetable often consumed raw in salads but equally delicious when cooked. Instead of traditional meaty accompaniments like sausages or meatballs, this recipe uses soft goat cheese for a vegetarian touch, balanced by the sweetness of caramelized apples. And if you’ve never paired red cabbage with goat cheese, you’re in for a treat; the tangy, subtle flavors of the cheese complement the sweetness of the cabbage and apples in a way that’s simply magical. This Red Cabbage Stamppot with Apple and Goat Cheese is not only comforting but also packed with nutrients, making it a wholesome choice for a family dinner.

(Recipe) Red Cabbage Stamppot with Apple and Goat Cheese

Preparation Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Diet: Vegetarian
Servings: 4 people

Ingredients

750g floury potatoes
750g red cabbage
2 Elstar apples (1 diced, 1 in slices)
2 garlic cloves (peeled but whole)
1 large onion
100g soft goat cheese
50ml whole milk
50g butter
1 tsp cinnamon
2 cloves

Instructions

Thinly slice the red cabbage and rinse if necessary. Dice the onion.
In a large pan, sauté the onion in oil. Add the red cabbage, diced apple, cinnamon, and cloves, along with some water. Simmer for 25 minutes, adding water as needed.
Peel and cut the potatoes into large pieces. Boil them with the garlic cloves in salted water until tender.
In a small pot, warm the milk and melt the butter. Drain the potatoes and mash them, adding the milk-butter mixture to make a smooth purée.
Stir the cooked red cabbage into the potato purée (remove the cloves). Avoid adding the cooking liquid to keep the texture from getting too watery.
In a skillet, melt some butter and sauté the apple slices until they are soft and brown.
Mix the soft goat cheese into the hot stamppot, season with salt and pepper, and garnish with sautéed apple slices.

Notes

If you’re not a fan of goat cheese, you can substitute it with spicy meatballs or even fresh sausage.
Red cabbage is high in vitamin C, fiber, and potassium. It’s good for digestion but can be hard for some to digest due to its cruciferous nature.