Sauerkraut has long been a vital source of vitamin C and health promoting lactobacilli during cold Dutch winters. In the Netherlands, this fermented cabbage most often makes its appearance in a dish called zuurkoolstamppot
, an old-fashioned hotchpotch with sauerkraut, potatoes and crispy bacon bits. Our simple zuurkoolstamppot recipe
tastes great with smoked sausage (or rookworst
) and gravy as a main or as a vegetable side dish with pork chops.
Photo © Karin Engelbrecht