Rode Kool Stamppot

Red cabbage, that wonderful red-almost-purple vegetable bowling ball, belongs (together with white cabbage, Savoy cabbage, and pointed head cabbage) to a variety called "sluitkool", or head cabbages. Head cabbage is a general collective name for those cabbages whose leaves are so densely packed that they more or less form a 'head'. Other types like bladkool, leaf cabbage, would be kale, boerenkool, farmer's cabbage.

In the Netherlands, cultivation traditionally takes place in North Holland. This reflects back in the names of vintage or heirloom varieties: Langedijker Allervroegtste, Langedijker Herfst, and Langedijker Bewaar. This is also where 60% of the Dutch red cabbage acreage is located, but cultivation also takes place in South Holland, Limburg, and North Brabant. 

The variety of cabbages in the Netherlands is high, and one can find several types sold at greengrocers or vegetable stores at the same time. The top ten most popular cabbage varieties are: 

• Witte kool (white/green cabbage)
• Rode kool (red cabbage)
• Boerenkool (farmer's cabbage = kale)
• Spruitjes (Brussels sprouts)
• Bloemkool (cauliflower)
• Savooiekool (Savoy cabbage)
• Spitskool (pointed head cabbage)
• Chinese kool (Chinese cabbage, Napa cabbage)
• Paksoi
• Broccoli

Of the head cabbages, the two types that are most easily found are the white (often called green) and the red. Both can be used raw by shredding it for salads, fermented as in zuurkool (sauerkraut) or kimchi, and in a variety of hot dishes. White/green cabbage is very flavorful as creamed cabbage, and red is great stewed with apples or pears, and a little splash of vinegar to maintain the color. 

Cabbages are also great for making a stamppot, that ultimate Dutch comfort food: mashed potatoes (or cauliflower if you're going low-carb) and vegetables. The combination of slightly salty, fluffy potatoes and the various flavors that the vegetables contribute, make each stamppot delicious. Is it pretty food? No, but it's at the heart of many as our typical, traditional winter food, like a warm embrace. 

Rodekoolstamppot pairs well with beef stews, rabbit, or pork, like slavinken. Don't feel like cooking the cabbage? There are several commercial varieties of red cabbage with apple out there which will make this dish even quicker to prepare! 

Rodekoolstamppot

2 lbs red cabbage

1 small apple

4 bay leaves

3 whole cloves

2 tablespoons red wine vinegar or apple cider vinegar

1 cinnamon stick

1 tablespoon brown sugar

1 tablespoon cornstarch

2 lbs potatoes

2 tablespoons butter

Peel the outer, tough leaves off the cabbage. Cut the cabbage in half, then each half in half again. This will give you an easy opportunity to cut out the core which is tough and bitter. Slice each quarter into thin strips. Rinse the cabbage and add to a pan with a heavy bottom. 

Add enough water to cover the cabbage about halfway, and set it on the stove. Add the bay leaves and cinnamon stick, cover and bring to a slow boil. Stir in the vinegar, add the sugar, stir and cover again. Turn down the heat to a simmer. Let it slowly braise on the back of the stove, for a good half hour.

In the meantime, peel, core and quarter your apple. Stick the three cloves in the largest piece of apple before adding them to the pan, and slowly simmer until the apple is soft. Remove the cabbage and apple from the pan until you only have the braising liquid left. Fish out the bay leaves and the cinnamon stick, and pick the cloves off the apple. 

Make a slurry with the cornstarch (one tablespoon of water to one tablespoon cornstarch). Bring the cooking liquid back up to a boil, and stir in the slurry. At first it will color the liquid pink but as the cornstarch absorbs the water, it will clear up. Continue to stir until the sauce has thickened.  Add the cabbage and apple mix back into the pan, stir a couple of times to mix the sauce with the vegetables and turn off the heat. Taste, adjust with salt and pepper. If you like it sweeter or tangier, add a bit more sugar or vinegar. 

Set the red cabbage aside to cool. Peel the potatoes, quarter them and boil them until they're cooked. Drain the potatoes, but reserve 1/4 cup (60 ml) cooking water. Turn the heat to low, and put the pan back on the stove. Add the red cabbage to the potatoes (maybe drain first if you have a lot of liquid). Mash the potatoes together with the red cabbage. If the stamppot is too dry, stir in a tablespoon of cooking liquid at a time. End with folding in the two tablespoons of butter. Taste and adjust the seasonings to your liking. 

Serve hot.