Recommendations · Beer and food

Red cabbage stamppot with Brugse Zot Dubbel

Red cabbage stewed for an hour with apple, cloves and vinegar, mixed through the mashed potatoes, with smoked sausage on the side. Alongside, a Dubbel with dark malt.

Back to the recommendations

Bottle of Brugse Zot Dubbel, beer

From the shelf

The bottle

Brugse Zot Dubbel comes from Brugse Zot in Belgium and is a Dubbel of 7.5 percent by volume. The bottle contains 33 centilitres. A Dubbel is dark brown and brewed with dark malt: that gives notes of caramel, bread and dried fruit, with little hop bitterness and a soft, slightly sweet finish.

Brugse Zot Dubbel

The combination

Why this works together

Red cabbage is stewed sweet-and-sour; vinegar and apple are both sour, the syrup is sweet. The residual sugar in a dubbel absorbs that acidity so that it does not become sharp, and the caramel from the dark malt runs level with the apple syrup. Meanwhile the carbonation clears the fat of the smoked sausage.

At the table

The dish

  • Before 4 people
  • Ready in 1 hour and 15 minutes
  • Type main course

What you need

  • 1 red cabbage of about 1 kilo
  • 1.5 kilos of floury potatoes
  • 2 smoked sausages
  • 2 apples, diced
  • 2 onions, chopped
  • 4 cloves
  • 2 bay leaves
  • 3 tablespoons distilled white vinegar
  • 2 tablespoons apple syrup
  • 60 grams of butter
  • 100 millilitres milk
  • salt and freshly ground black pepper

How to make it

  1. Halve the cabbage, cut out the hard core and cut the cabbage into thin strips.
  2. Melt half of the butter in a large pan and sauté the onion for 5 minutes.
  3. Add the cabbage, the apple, the cloves, the bay leaf, the vinegar and the apple syrup with half a cup of water.
  4. Put the lid on the pan and let the cabbage braise on low heat for 45 minutes. Stir occasionally.
  5. Meanwhile, peel the potatoes, boil them in salted water for 20 minutes and drain them.
  6. Heat the smoked sausages for 25 minutes in water of 80 degrees; do not let that water boil, or the skin will split.
  7. Mash the potatoes with the milk and the rest of the butter into a firm purée.
  8. Fish the bay leaf and cloves out of the cabbage, fold the cabbage through the mash, season with salt and pepper and lay the sausage alongside in slices.

In the glass

Serving

Pour at 8 to 10 degrees into a goblet glass. Hold the bottle close to the glass and pour in one go until you have a head of a finger's width; too much foam drives out the carbon dioxide and then a dubbel tastes flat.

Everything about Brugse Zot DubbelBack to Recommendations from ’t Bockje

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18