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- Preparation and cooking time
- Serves 6
It 's very traditional dutch meal and a very loved recipe in our family. Sauerkraut can be eaten raw and need - especially for stew - only to be heated. Any combination is possible but this is my favourite choice.
- 1 kg of potatoes
- 1 onion
- 200g of corn (mince meat)
- 1 tsp of butter
- 1/2 a cup of milk
- 125g of mozzarella
- 600g of drained sauerkraut
- salt and pepper
- STEP 1Peel the potatoes. Slice in half and quarters. Now they should be roughly the same size. Boil for fifteen minutes and check if they are tender and smooth.
- STEP 2Drain the potatoes and return to the stove for a couple of minutes to dry them out.
- STEP 3Mash your potatoes. Add in the butter, milk and mozzarella.
- STEP 4Thinly, cut the onion. Smother oil in the pan. Place the onion into the pan and heat for two minutes.
- STEP 5Drain the sauerkraut (keep the liquid in case you prefer your stew more sour) and add to your mash.
- STEP 6Next is to add your choice of meat. I like corn mince with an onion, in this case let it simmer for 10 minutes (adjust time if you use fresh mince meat/bacon).
- STEP 7Mix in the mincemeat/onion and stir until all ingredients are mixed.
- STEP 8Place in a oven dish and sprinkle with the breadcrumbs.
- STEP 9Bake for 20 minutes without covering so that the top can get a crispy finish.
- STEP 10Make your own gravy. I like the gravy a bit thicker than I normally have with a roast meal.