Student Super Food: Sauerkraut – and zuurkoolstampot recipe
Health and flavour on a budget
I go to college and when I hear my fellow students talk about what they make for dinner it is usually expensive, complicated, unhealthy... or pesto pasta. I think that is unnecessary. I believe there are obvious options of products that are healthy, affordable, simple with a long shelf life and of course delicious. Today's student super food, SAUERKRAUT.
Students are known for liking things better after they have been fermented. Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. This process gives the sauerkraut its distinctive sour flavour. It has a long shelf life. Even after opening it will stay fresh in the freezer for a year. That's absolutely incredible. It is also very nutritious. Vitamins (C, K1 and B6).
It has so much iron one could argue that the only reason you're able to keep it fresh for one year instead of two is due to rust. You might think that the rust explanation is bull excrements, because food has fat and fat on metal means no rust. However, sauerkraut doesn't have any fat at all. Moreover, sauerkraut boosts the immune system and improves the digestive system. Does it get any better? As a matter of fact it does. A bag of sauerkraut (520G) will set you back £ 0.85 at Tesco and for my fellow dutchies € 0.59 at Albert Heijn. I think this may very well be the definition of what we call inexpensive.
You might be wondering when we get to the delicious part. Many people around me do not like sauerkraut. However, the possibilities are endless. From the standard Sauerkraut mit Bratwurst to a sauerkraut salad to the Dutch classic zuurkoolstampot (zuurkool = sauerkraut).
There are many different kinds of zuurkoolstampot. I used a recipe from allerhande to make this basic recipe for zuurkoolstampot.
- half a kilo of floury potatoes
- 125 g of sauerkraut
- 37.5 ml semi-skimmed milk
- Peel the potatoes and cut them into piecs of equal size. Put them in a pot with water and boil them for 10 minutes. While that is boiling, drain the sauerkraut.
- After those 10 minutes add the sauerkraut to the potatoes and boil the potatoes with sauerkraut for another 10 minutes. While that is boiling, warm the milk.
- After the potatoes and sauerkraut are cooked, drain them. Take the milk of the heat.
- Mash the potatoes and sauerkraut. Add the milk, mash and stirr untill the milk is absorbed.
Allerhande (from which I stole this recipe and picture) also added half an apple in slices fried in butter and a smoked sausage on top. I personally like to have fried bacon instead of the apple, but I recommend the smoked sausage.
Thanks for reading, bump and comment.