To make the Dutch cuisine great again we have spend all our efforts into translating one of the most famous and traditional Dutch meals: 'stamppot boerenkool'. Where 'stamppot' easily translates to 'mash pot', translating boerenkool is a bit more sensitive. Boerenkool is a vegetable, in English it is officially called: 'curly kale' but to respect the Dutch 'culture' it is better to translate this literally to 'farmers cabbage'.
In 2020, Wikipedia is still lacking a English page for 'boerenkool'. Boerenkool is grown in colder climates and will be harvested in the winter after the temperature has reached below 0° Celsius. This way some biological and chemical processes will be triggered what makes the cabbage kinda sweet.
This recipe consists the making of boerenkool the Dutch way, it is basicly mash potatoes mixed with steamed boerenkool. Traditionally this dish is eaten in the winter period and served with 'rookworst', a u-shaped smoked sausage. Some Dutch mention that the dish is perfect when the texture is like mash potatoes with crispy newspaper.. Although we know it is very difficult to get your hands on fresh boerenkool outside the Netherlands we are really trying to make this dish even more famous and encourage you to grow your own! Are you ready to taste? Lets head to the recipe:
For 2 persons:
750 grams boerenkool
2 kilo potatoes
1 stock cube
Salt & pepper
Skin the potatoes
Cut the potatoes in 3 or 4 parts
When you have a whole boerenkool then wash the boerenkool in cold water and cut it thin.
Put the potato parts in a high pan and level the potatoes off with water, add salt to taste and add the stock cube.
Pile the boerenkool right on top of the potatoes, use a cover and bring the water to a boil for about 15 minutes.
After 15 minutes check if your potatoes are soft enough to easily mash them, if not; boil them a few minutes longer.