About once a year Marco and I ask his mom to bring over zuurkool, which is similar to the German sauerkraut. We can add this to the list of things I would have hated as a kid!
First, start with smoked sausage from Hema:
Cook that in water for 15-20 minutes.
Then add the zuurkool, which literally translates to ‘sour cabbage’. In this case the zuurkool is combined with potatoes and smashed until there is nothing left to smash. Sounds delicious, right?
Then add gravy. Bonus points if you can show off your Dutch heritage by successfully building a dam so that the gravy doesn’t leak out.
it’s hard to describe the taste… sour. Slightly off. But exactly what I want, once a year on a cold winter’s day.
I can tell you that the German version is more finely cut and in general less sour tasting. Maybe that’s why the Germand do not mash it with potato puree. The German sausages are MUCH nicer than our HEMA’s’.:-)