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.

Red Cabbage Stamppot

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)

Red Cabbage Stamppot


  1. 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.
  2. Finely slice or shred the red cabbage. I used a food processor which made it much easier and quicker.
  3. Peel and mince the onion.
  4. Heat the oil in a large frying pan.
  5. Add the red cabbage and onion and sauté.
  6. Add the cinnamon, bay leaves and cloves and a pinch of sugar,
  7. Season to taste with salt and pepper.
  8. As the cabbage begins to soften, peel and core the apples and cut into chunks.
  9. 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.
  10. When the potatoes are cooked, drain off the water, add the vegan margarine and mash the potatoes.
  11. If you wish you can add a bit of non-dairy mild, however we did to find it needed.
  12. Mash the potatoes to a smooth consistency and slightly season with salt and pepper, as you would normal mashed potatoes.
  13. Remove the bay leaves from the red cabbage and add the red cabbage to the mashed potatoes.
  14. Gently mix the red cabbage evenly through the mashed potatoes.
  15. You can garnish with apple slices or possibly some parsley for a fine meal.
  16. Serve as a side dish.


It could be made into a main meal by adding tofu or tempeh pieces.