Stews; I can’t get enough of them and this red cabbage mash is another delicious variation. This time a vegetarian mash with goat cheese.

red cabbage mash

Red cabbage mash

To be entirely honest; I am always a little confused on how to translate the word stamppot in English. I’m thinking it is a mash but when I google it, it turns up as stew or hotchpotch I’ve also seen. Sounds so weird to me so I stick to mash. Unless someone tells me otherwise.

I find red cabbage a delicious vegetable, but funnily enough I eat it mostly in the raw variety. With the exception of my slow-cooker red cabbage and a few other recipes, but the main one is still raw. And in theory you could even make a raw red cabbage stew out of this, but I am not so sure I would like that.

So let’s not. So for the red cabbage stew you need cooked red cabbage. If you really don’t feel like waiting until the red cabbage is done you can also make it with red cabbage from a jar. To be honest, sometimes I do, because it takes a while to cook red cabbage properly. So a jar is an easy and quick solution. Pay attention to what else is in the jar besides the red cabbage. Some brands contain sugar and other things. So check for a jar of red cabbage without additives.

With goat cheese

Instead of bacon or a meatball, this time I chose to make the red cabbage mash with goat cheese and caramelized apples. But if you prefer to add a meatball and bacon, that’s very tasty too.

It is best to put the goat cheese on top of the hot stew so it melts a little. For the picture, the mash had already cooled down so the cheese didn’t melt through it but if you make it for dinner that will be fine.

You could also use feta but the taste of goat cheese is more subtle. So I do prefer that myself. Feta is a bit more overpowering and with the sweetness of the red cabbage and the creaminess of the potato, the goat cheese fits this better. But don’t let that stop you if you are an absolute feta fan.

Red cabbage


Of course, the red cabbage mash is not complete without apples. You use two apples. One you fry with the red cabbage in the pan. Fry the second apple separately in a pan so you can serve it later over the red cabbage for an extra sweet touch.


If you absolutely do not like goat cheese, you can also make the red cabbage mash with a nice spicy meatball. You can certainly serve a smoked sausage with it as well, although I always prefer a nice fresh sausage to smoked sausage.

Is red cabbage healthy?

Red cabbage is definitely healthy. It contains lots of vitamin C, fiber and potassium. It also promotes bowel function although you have to be careful because some people are sensitive to cabbage.

How long can you store the mash?

Red cabbage mash can keep well in the refrigerator for about three days. Want to keep it longer? Then make sure you freeze it.

Why does the red cabbage turn blue when I cook it?

You may have experienced it before; you went to cook the red cabbage and what was left in the pan was an unattractively colored bluish mass. This is due to the fact that the acidity of the red cabbage drops. By the way, this is not only with red cabbage but all red vegetables suffer from this. So you can easily solve this by adding something acidic to it. In this case it’s the apples, but you can also add a dash of lemon or a lemon peel. A dash of vinegar also helps.

red cabbage mash

Can I still eat the red cabbage if it has turned blue?

Yes that is no problem at all. So if you unexpectedly forget to add something acidic, you can certainly still eat it. It just looks less appetizing, but the nutritional value is still exactly the same.

By the way, if you want to do something fun with eggs, you can put them in the cooking water of the red cabbage. After 30 minutes the eggs turn a pale blue and leave it in overnight and it will become a dark blue. A natural way to make your Easter eggs!

If you like mashed dishes also try this Dutch classic of Hete bliksem.

red cabbage mash

Red cabbage stew with apple and goat cheese

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Preparation time: 30 min Preparation time: 10 min Total time: 40 min
Decorative clock showing preparation time
Prep time 30 minutes
Cooking time 10 minutes
Total time 40 minutes

4 people


  • 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


  • Cut the red cabbage into thin strips and wash if necessary. Chop the onion.
  • Heat a little oil in a casserole/casserole dish and sauté the onion. After a few minutes, add the red cabbage, diced apple, cinnamon and cloves, with a dash of water. Simmer gently for about 25 minutes, adding a little extra water if necessary.
  • Meanwhile, peel the potatoes, cut into large pieces and cook in salted water along with the garlic cloves until tender.
  • 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.
  • Spoon the red cabbage through the puree (fish out the cloves), be careful not to include the liquid from the pan, it will be too wet.
  • Heat a little butter in a frying pan and fry the apple segments brown and soft.
  • Spoon the goat cheese through the warm red cabbage mash, season with salt and pepper and finish with the fried apple segments.

Nutrition Information per portion

Calories: 438kcal | Carbohydrates: 63g | Protein: 13g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 274mg | Potassium: 1406mg | Fiber: 11g | Sugar: 20g | Vitamin A: 2758IU | Vitamin C: 151mg | Calcium: 195mg | Iron: 4mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist