Dutch Stamppot with Cabbage and Sausage (Whole30 & Paleo)
Stamppot is a Dutch smashed potato dish similar to mashed potatoes, and served with sausage. This Dutch stamppot is a delicious clean eating dish that is Whole30 compliant and gluten-free.
Ingredients
- 2.5 lbs Russet potatoes
- 2 parsnips, peeled
- 2 onions
- 1 bunch fresh parsley
- 1 1/2 cups beef stock
- 3 tbsp tapioca starch
- 1 lb sausage, such as Dutch Rookworst
- 20 oz shredded cabbage
- olive oil
- 2 tbsp butter or ghee
- coarsely ground salt and pepper
Instructions
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Chop potatoes and peeled parsnips into small pieces. Put them in a large saucepan, fill to cover the vegetables with water, add some salt, and bring to a boil. Boil 15-20 minutes.
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Meanwhile, cut the onions into thin half rings and chop leaves from the parsley stems.
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Heat olive oil in a large skillet, and cook the onions on medium heat 4-5 minutes until soft. Add beef stock and tapioca starch to the skillet, stir, and bring to a boil. Let it boil and continue to stir for 5-7 minutes, or until the gravy is your desired thickness.
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Drain the potatoes and parsnips, and add 2 tbsp. butter or ghee to the pot with the cooked potatoes and parsnips. Mash with a potato masher, and stir in half the chopped parsley. Season with coarsely ground salt and pepper to taste.
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Heat olive oil in a large saucepan and sauté sausages on medium heat until cooked. Or, cook sausage according to package instructions.
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In a medium sized saucepan, add shredded cabbage and cover with water. Bring to a boil and cook on medium heat 3-4 minutes. Drain cabbage and season with salt and pepper to taste.
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Serve the mashed potatoes and parsnips with onions and gravy on top, sausages and cabbage on the side. Sprinkle the remaining fresh parsley on top. Enjoy!
