Belgian Potato & Red Cabbage Stoemp December 1, 2010Posted by Deniz Olcay in Uncategorized.
Tags: belgian, belgium, cabbage, fries, mashed, onion, potato, red, steak, stoemp
One of the most surprisingly tasty dishes we tasted in Belgium was at a steak restaurant called “Steak Frit”. We ordered the irish steak, which came with a side of Belgian fries and “Stoemp”. Never having tried it before, I was thrown off by its pinkish color. Soon enough I realized that it was the perfect side dish to a delicious and tender steak. We hope you enjoy this recipe!
You Will Need
Half a head of red cabbage
2 cloves of garlic
1 medium onion
2 tablespoons of butter
Enough salted pork to yield 3 tablespoons (chopped)
1/4 cup of milk
4 medium red potatoes
Salt and Pepper to taste
1. Chop half a head of red cabbage into small squares or strips
2. Chop 1 medium sized onion into small cubes
3. Boil 4 red potatoes in water until tender. Do not discard the water as we will be using it later.
4. Pan fry enough salted pork to yield 3 tablespoons when finely chopped. About 3 cubes the size of your thumb should be enough. Wait for the fats to be released.
5. Chop 2 cloves of garlic and set aside.
6. Add 1 tablespoon of butter to the pan, and then add the chopped cabbage and onion. Cook until tender (5 minutes)
7. Take out the pieces of salted pork, and chop with a knife. Set aside.
8. Take out 1 cup of the boiling potato water, and add 1/2 cube of chicken stock.
9. Add the cup of chicken broth to the pan, and allow to boil until the water evaporates. (10-15 minutes). Once reduced, add another 1.5 cups of water, and the chopped garlic and allow to reduce (10-15 minutes).
11. Once the cabbage is cooked and there is minimal amount of water left in the pan, add the chopped pork, 1 tablespoon of butter and 1/4 cup of milk.
12. Add the cabbage to the drained potatoes, and start mashing! Add some pepper/salt and more milk if necessary.
13. Don’t be thrown off by the color, it is delicious! Enjoy with steak and fries!