Friday, January 22, 2010

Dutch Cuisine - Zuurkool Stampot Recipe

A few days ago we visited some friends who recently moved to Las Vegas. The husband is Dutch and his wife is American. Experiencing hospitality in a European household is quite different from any other experience. We were treated to many tasty meals, baked goods and of course, spectacular wine.

One dish that stood out in our mind was Zuurkool Stampot, a traditional winter Dutch meal. Our taste buds sang with joy as we tried this dish for the first time. We simply could not return home without the recipe.

After being home for one day I had to give it a try. We enjoyed eating Zuurkool Stampot in our own cozy home on a rainy winter evening. It is funny to think that my first Dutch meal reminds me of my time spent with this lovely couple in Las Vegas. I hope you enjoy this recipe contributed by our dear Dutch friend who as a child used to make this dish with his mother in Holland. He has quite the reputation for being a fast potato peeler!

I am very pleased to be able to say that I know how to cook a Dutch dish. Enjoying a warm European meal on a cold rainy day is just another day in my European Style Life. Bon Appetite!

Zuurkool Stampot
3 Lb potatoes
1 36oz jar of Sauerkraut
1 Lb Bacon
2 packages of Kielbasa Sausage

Boil the potatoes until they are soft enough to mash. Mash the potatoes and add salt and pepper to taste. Mix in the cooked bacon and the bacon grease left over from cooking along with the Sauerkraut and 2 table spoons of butter. You may add milk into the potatoes if you'd like. Cut the Kielbasa into large pieces and warm in a pan on the stove until brown.

Note: When cooking the bacon remove it from the heat or oven before the bacon becomes crispy.

Serves 4

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