Farmers Cabbage with Smoked Sausage (Boerenkool Met Worst)

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This scrumptious dish is made with potatoes, kale and succulent smoked sausage.

 
  
. Prep
20 min.
Cook
40 min.
Ready In
60 min.
6 servings
Trans-fat Free, Good source of fiber
 
Metric measurements

Ingredients

6each potatoes
1bunch kale (to fill a 2 qt. pot)*
1pound smoked sausage
3tablespoons butterVideo or margarine
1x salt and black pepper *
* not incl. in nutrient facts

Directions

Authentic Version

In a large pot place the potatos to cover the bottom, next layer an onion and the kale. Make sure the kale is fairly finely chopped.

Next layer on top the coils of a good smoked pork sausage.

Put water in the bottom (to almost cover the potatos) and set on the stove to boil.

Cook until the potatoes are fork tender (about 30 minutes)

While this is cooking dice about 1/2 a pound of bacon and fry that until crispy.

When the potatoes are cooked remove the sausage from the top of the pan and cut into 3-4 inch chunks.

Drain the water from the pot and add the bacon (grease and all) - no one said this was low-cal.

Mash the entire mixture together so it looks like slightly lumpy mashed potatoes.

Use a masher - not a blender or hand mixer - you want a rustic consistency.

My mother always adds some vinegar before mashing (about a tablespoon).

You can also add some freshly ground black pepper but hold off on the salt as the bacon drippings are fairly salty.

Serve with the sausage on the side.

Some people like to serve this with some left-over gravy from last nights roast or put a pat of butter on top.

Alternate Version

Peel, cook, and mash potatoes. At the same time, chop kale finely, cook until tender. Dice and cook sausage. Put kale into a blender with enough of the cooking water to make a thick slurry. When done, add to the mashed potatoes. Add cooked sausage. Add butter. Salt and pepper to taste. Mix well and serve piping hot.

NOTES: For a more festive apprearance, put into a cassarole dish, garnish with slices of Oude Gouda (Old Gouda) or a medium cheddar and sprinkle with paprika. Place in medium oven until cheese melts and begins to brown.

First published: last updated: 2014-04-14

 
 
 
 
4 stars - based on 5 ratings, best: 5, worst: 0, reviews: 1

Reviews


Reviewed: over 11 years ago

Having grown up in a dutch home and living off of "boerenkool" on cold winter nights, I read this recipe with anticipation and then almost got sick. Who wants to eat a "slurry" of kale and water.

While the ingredient list is mostly correct the method is grossly wrong.

In your large pot place the potatos to cover the bottom, next layer an onion and the kale (I use frozen that came from my mothers garden) Make sure the kale is fairly finely chopped. Next layer on top the coils of a good smoked pork sausage. Put water in the bottom (to almost cover the potatos) and set on the stove to boil. Cook until the potatoes are fork tender (about 30 minutes) While this is cooking dice about 1/2 a pound of bacon and fry that until crispy. When the potatos are cooked remove the sausage from the top of the pan and cut into 3-4 inch chunks. Drain the water from the pot and add the bacon (grease and all) - no one said this was low-cal. Mash the entire mixture together so it looks like slightly lumpy mashed potatos. Use a masher - not a blender or hand mixer - you want a rustic consistency. My mother always adds some vinegar before mashing (about a tablespoon). You can also add some freshly ground black pepper but hold off on the salt as the bacon drippings are fairly salty. Serve with the sausage on the side. Some people like to serve this with some left-over gravy from last nights roast or put a pat of butter on top. Personal preference. I have been told my non-dutch people that this is an acquired touch, although my ex-husband raved about it from the moment he tried it. This is definitely Dutch comfort food. You can also do it with carrots and add 2-3 onions. A little sweeter but just a yummy.

+17
anonymous

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4 comments

I'm Dutch. The slurry made me suspicious too. Poor farmers--a boer is a farmer--did not have blenders. The recipe in the review is what I remember my mom making. The leftover gravy from the night before is dead on. I'm making this tonight.

anonymous
Red Bank, United States over 4 years ago

I also agree, this recipe is dead wrong, a slurry of kale also just about made me sick. The review wriiten below is the correct way of making this dish. Also the picture is nothing like this dish is suppose to look.

anonymous
Burlington, Canada over 4 years ago

Some of the comments make me laugh, there is no picture attached to this recipe at all, I wonder what they are looking at?

Helmut
Germany over 4 years ago

I'm grateful for the reference, although, as always, I read the recipe, and 'tweak' it as I go. Love the updated comments, and that was pretty much how I adjusted the original recipe posting. Yummy delicious!

Kim
Wassenaar almost 3 years ago
 
 
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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 49355% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 1188mg 50%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 40g
Vitamin A 38% Vitamin C 45%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?