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2 Comments This Dutch red cabbage mash with apple and goat cheese is a delicious twist on traditional Dutch stamppot. Creamy mashed potatoes, tender red cabbage, sweet caramelized apples, and soft goat cheese make this an easy, comforting vegetarian dinner. Perfect for colder days!
Table of contents
Why You’ll Love This Recipe
Mashed dishes are among some of my favorite comfort foods. This particular Dutch red cabbage mash is a delicious vegetarian dinner. It combines both sweet and savory and is super easy to customize by adding bacon, sausage or meatballs for a more traditional version. It’s delicious for colder days!
Dutch Red Cabbage Stamppot
If you’ve been following my recipes for a while, you probably know how much I love a good Dutch stamppot. It’s one of those classic comfort foods that I never get tired of, especially during fall and winter.
But first, a little explanation. The Dutch word stamppot doesn’t have a perfect English translation. You’ll sometimes see it translated as stew or hotchpotch, but neither really describes the dish. It’s essentially mashed potatoes combined with vegetables, so I’m sticking with Dutch red cabbage mash.
For this version, I’ve combined creamy mashed potatoes with cooked red cabbage, apples, and soft goat cheese. It’s a little sweet, a little savory, and wonderfully comforting.
I usually eat red cabbage raw in salads, but it’s also delicious when cooked. My slow cooker red cabbage is another favorite, especially when served with a traditional Dutch dinner.
Recipe Ingredients
For making this easy Dutch stamppot recipe you will need the following ingredients. Always make sure to check the exact ingredients in the recipe card below. For preparation instructions check the recipe card too.
- red cabbage – also sometimes called purple cabbage. To save time you can also use prepared red cabbage from a jar. If you do make sure to check if it contains anything other than the cabbage. (it might contain apples, sugar or spices)
- potatoes – use a starchy kind of potato for the fluffiest mash. Russets or Yukon gold are a good choice
- apples – you need two apples for this recipe. One is cooked with the cabbage and the other is sautéed with butter and served on top. Use your favorite apple
- goat cheese – soft and creamy goat cheese works bst here. It melts a bit into the warm mash. You can also use feta if you want
- milk and butter – after the potatoes are cooked you will mash it together with milk and butter to create a delicious creamy end result
- onion and garlic – add extra flavor!
Variations and Substitutions
One of the things I love about Dutch stamppot is how easy it is to adapt.
With bacon: Add crispy bacon pieces for a smoky, salty contrast to the sweet red cabbage and apples.
With sausage or meatballs: If you’re not looking for a vegetarian dinner, serve the mash with a Dutch smoked sausage, a fresh pork sausage, or homemade meatballs (like I used in the sauerkraut with meatballs)
With feta: You can replace the goat cheese with feta if you prefer. Feta is saltier and has a more pronounced flavor, while soft goat cheese is creamier and a little milder. Personally, I prefer goat cheese in this particular combination.
With walnuts: Sprinkle some toasted walnuts over the finished dish for extra crunch.
Using jarred red cabbage: For a quicker version, use ready-cooked red cabbage with apples. Warm it through, drain any excess liquid, and fold it into the mashed potatoes. Adjust the seasoning depending on what has already been added to the cabbage.
FAQ Dutch Red Cabbage Mash
Yes! Red cabbage is a nutritious vegetable that contains fiber, vitamin C, vitamin K, and antioxidants called anthocyanins, which give it its beautiful purple color.
It’s also a delicious way to add more vegetables to a comforting mashed potato dinner.
Absolutely. You can cook the red cabbage a day or two in advance and store it in the refrigerator.
When you’re ready to serve, make the mashed potatoes, reheat the cabbage, and combine everything.
I recommend cooking the apple topping just before serving so the apples retain their texture. Add the goat cheese at the last minute.
Store leftover red cabbage mash in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a saucepan over low heat, stirring occasionally. Add a splash of milk if the potatoes have become a little dry.
You can also reheat individual portions in the microwave until piping hot.
Yes, although the texture of the mashed potatoes may change slightly after freezing.
For the best results, freeze the potato and cabbage mixture without the goat cheese or sautéed apple topping. Store in an airtight freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator and reheat thoroughly. Add freshly cooked apples and goat cheese before serving.
Red cabbage contains natural pigments called anthocyanins, which change color depending on acidity.
In an acidic environment, the cabbage stays more reddish-purple. In a neutral or alkaline environment, it can turn bluish.
Adding a splash of apple cider vinegar or lemon juice helps preserve its beautiful color. Apples can also contribute some acidity.
Yes! The color change is a natural chemical reaction and doesn’t mean the cabbage has gone bad.
As long as the cabbage was fresh and has been stored and cooked properly, it’s perfectly safe to eat.
And here’s a fun little kitchen experiment: you can use red cabbage cooking liquid as a natural dye for eggs. The pigments react with the eggshells and can produce beautiful shades of blue. It’s a fun project to try around Easter!
If you like mashed dishes also try this Dutch classic of Hete bliksem, boerenkoolstamppot, hutspot or snijbonen stamppot (runner bean mash).
Dutch Red Cabbage Mash with Apple and Goat Cheese
Ingredients
- 750 grams potatoes crumbly
- 750 grams red cabbage
- 2 apples 1 diced, 1 in segments
- 2 garlic cloves peeled but not cut
- 1 large onion
- 100 grams soft goat cheese
- 50 ml whole milk
- 50 g butter
- 1 tsp cinnamon
- 2 cloves
How to make Dutch red cabbage mash
- Cut the red cabbage into thin strips and wash if necessary. Chop the onion.750 grams red cabbage, 1 large onion
- Heat a little oil in a casserole/casserole dish and sauté the onion. After a few minutes, add the red cabbage, 1 diced apple, cinnamon and cloves, with a dash of water. Simmer gently for about 25 minutes, adding a little extra water if necessary.2 apples , 1 tsp cinnamon, 2 cloves
- Meanwhile, peel the potatoes, cut into large pieces and cook in salted water along with the garlic cloves until tender.750 grams potatoes, 2 garlic cloves
- Heat the milk in a saucepan and melt the butter in it. Drain the potatoes and mash them. Pour in the milk and butter and mash to a smooth puree.50 ml whole milk, 50 g butter
- Spoon the red cabbage through the puree (take out the cloves first!), be careful not to include the liquid from the pan, it will be too wet.
- Heat a little butter in a frying pan and sautée the second apple segments until brown and soft.
- Spoon the goat cheese through the warm red cabbage mash, season with salt and pepper and finish with the sautéed apple segments.100 grams soft goat cheese
Notes
- Using jarred red cabbage: Substitute ready-cooked red cabbage to reduce the cooking time. Check the ingredients and adjust the spices and sweetness as needed.
- Make ahead: Cook the cabbage in advance and refrigerate until needed. Prepare the mashed potatoes and apple topping fresh for the best texture.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Simone, this is a lovely red cabbage mash ( I think mash is as good as a word as any other). The dish is unique. Looks full of flavor, and it is certainly healthy.
Thanks for sharing with us.
Velva
Thanks so much Velva. And yes I think mash is the best word for this dish. Definitely delicious!