You can also find it in the Netherlands where it is often called stamppot. It kind of resembles Flemish hutsepot, mashed potatoes with a mixture of vegetables. For stoemp only one, sometimes two types of vegetables are used. Cabbage stoemp is a popular one.
Stoemp (Flemish Savoy Cabbage Mash)
Other delicious versions contain cooked carrots or spinach. It is always served with some baked meat on top, such as bacon or sausages. Some more subtle versions go for fish instead of meat such as cod or haddock, and then leeks, cauliflower, broccoli or peas are added to the potato mash.
Love potato and stewed vegetables? Then also check out my Flemish hotchpot!
- 2 pork sausages
- 2 thick slices salted bacon
- 1 lb potatoes for mash (450 g), peeled and chopped
- 7 oz savoy cabbage (200 g)
- 3 medium garlic cloves chopped
- 1 handful fresh parsley chopped
- 3 tbsp unsalted butter
- ¼ cup whole milk (60 ml)
- Add the chopped potatoes and garlic to a high pan and fill it with tap water until the potatoes are fully submerged.
- Add some salt. Then place the pan over high heat and bring the potatoes to a boil. Cook them until tender. In the meantime rinse and drain the savoy cabbage. Slice it up finely.
- Add a tablespoon of the butter to a large non-stick pan and place it over medium-high heat. Once the butter has melted, then add the finely sliced savoy cabbage. Season with a pinch of pepper and salt.
- Stir fry the cabbage for 10 minutes or until the cabbage is soft and smooth. Then turn the heat off and take the cabbage off the heat. Bake the bacon in a non-stick pan without any butter or oil until brown and a little crisp.
- Then transfer the bacon on a plate and cover with tinfoil. On the same pan you just cooked the bacon in, add a teaspoon of unsalted butter. Bake the sausages in it until browned and cooked through.
- Then add the cooked bacon to the same pan again and cover with a lid to keep the meat warm. Drain the cooked potatoes and garlic, add them back to the pan you cooked them in together with the fried cabbage.
- Sprinkle with some pepper, salt and nutmeg. Also add the whole milk.
- Stir and add the freshly chopped parsley and the rest of the unsalted butter.
- Mash the potatoes, parsley and cabbage up. Add extra butter or milk if necessary. Also check the seasoning and add extra pepper, nutmeg or salt to taste if necessary. Scoop the cabbage mash onto plates and top with the baked sausage and a slice of bacon. Serve hot.