A stamppot (mash pot) like this is a traditional Dutch fall and winter dish. It makes a very useful and tasty side dish for many main meals.
Serving Size: 4
- 1 & 1/2 pounds potatoes
- 1 medium small red cabbage
- 1 small red onion
- 2 apples
- 2 tablespoons oil
- 2 bay leaves
- dash cinnamon
- dash ground cloves
- pinch sugar
- 1 tablespoon vegan margarine
- salt and pepper to taste
- splash non dairy milk (optional)
- Peel the potatoes and place them in a large pot of lightly salted water to cook. If they are large, perhaps cut them so they will cook faster.
- Finely slice or shred the red cabbage. I used a food processor which made it much easier and quicker.
- Peel and mince the onion.
- Heat the oil in a large frying pan.
- Add the red cabbage and onion and sauté.
- Add the cinnamon, bay leaves and cloves and a pinch of sugar,
- Season to taste with salt and pepper.
- As the cabbage begins to soften, peel and core the apples and cut into chunks.
- Add the apples to the cooking red cabbage and mix well. As the mixture is evenly cooked, turn the heat off and remove from the burner.
- When the potatoes are cooked, drain off the water, add the vegan margarine and mash the potatoes.
- If you wish you can add a bit of non-dairy mild, however we did to find it needed.
- Mash the potatoes to a smooth consistency and slightly season with salt and pepper, as you would normal mashed potatoes.
- Remove the bay leaves from the red cabbage and add the red cabbage to the mashed potatoes.
- Gently mix the red cabbage evenly through the mashed potatoes.
- You can garnish with apple slices or possibly some parsley for a fine meal.
- Serve as a side dish.
It could be made into a main meal by adding tofu or tempeh pieces.