Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
Growing up I never liked sauerkraut, here in the Netherlands a common type of dishes is called “Stamppot” it’s basically different veggies mashed together, it means something liked mashed dish. Usually these “stamppots” contain kale with potatoes or sauerkraut with potatoes or potatoes with onion and carrots. Those are three of the most common varieties. Usually eaten with some sausage or meat alongside it. It’s a bit boring, but typical dutch. As a kid I never liked those dishes and always thought I didn’t like sauerkraut, but recently found out that in the right dishes (like Sauerkraut Caserole) sauerkraut can be good. So when I was reading the latest recipe magazine of your local supermarket this recipe for a “Stamppot” with sauerkraut and lentils made me very curious and I decided to give it a try. While I first prepared it I was convinced it was going to be a total flop, but then we took our first bite and were pleasantly surprised. It’s a great dish filled with veggies all mashed together with enough flavour thanks to the bouillon and spiced chicken or in my case a vega sausage alongside it.
This recipe is based on de Allerhande their Zuurkool-linzenstamppot & kispiesjes recipe (dutch recipe).
- Potatoes – 1kg/ about 4 or 5 big ones
- Sauerkraut – 500 gram
- Lentils – 400 gram/ 1 tin/ 1 1/2 cup
- Onion – 1
- Garlic – 3 (optional)
- Low salt bouillon cube – 1
- Water – 2 cups
- Chicken or sausage – 1 sausage or 1 chicken breast per person
- Paprika Powder – 2 teaspoons
- Olive Oil
- Celery – 20 gram
This recipe feeds about 4 people.
- First cut the potatoes in small squares and boil them for about 20 minutes.
- In the meantime cut the chicken into tiny pieces and add them to a tiny boil with 2 teaspoon paprika powder and some olive oil and let marinate for a bit. If using sausages, no need to marinate them. When you bake them just add the paprika powder to the oil in which you bake it and give them some flavour that way.
- Then slice and dice the onion and garlic(optional) in tiny pieces and add them to a wok or pan. Heat some olive oil in the wok and bake the onion until translucent.
- Drain the sauerkraut and add it to the wok. Combine the bouillon cube with a cup water and add that as well. Let the sauerkraut cook for a bit.
- Now pick another pan and heat some oil to bake the chicken and/or sausages. Once the oil is hot add the chicken or sausages and start baking them. If you eat sausages, add some paprika powder to the oil and roll the sausages around in it while baking to give it some flavour. This works great with Vega sausages as well.
- Now add the lentils to the cooking sauerkraut and bake for a bit longer.
- Once the potatoes have cooked for 2 minutes, drain them and mash them with a masher. Then add it to the sauerkraut and lentil mixture and stir well.
- Remove both the veggies and the meat form the heat and serve together. Add some celery cut into tiny pieces on top and enjoy!