Zuurkool Stampot (Dutch Sauerkraut Stew)

Author:Toos Vonk
Yield:2 servings
Category:Main Courses


1/2 kg russet potatoes
25 g golden raisins
100 g baked tofu
300 g sauerkraut (2 cups)
8 oz. pineapple chunks, drained
bananas, sliced
100 g cheddar cheese, cubed (optional)
50 ml milk, warm
 bread crumbs


  1. Preheat the oven at 350 °F (165 °C).
  2. Bring 2" of water and a sniff of salt to a boil, and reduce heat to low. Add the potatoes, cover, and steam for 10 minutes.
  3. Add the sauerkraut and raisins and steam until the potatoes are done, about 8 minutes.
  4. Drain the mixture. And mash in warm milk, baked tofu and bananas.
  5. Transfer the mixture to an oven safe dish. Cover with pineapple chunks, cheese cubes and bread crumbs. Bake for 15 minutes in a 350°F oven.