pork

Belgian Stoemp

Name: Belgian Stoemp
Yield: 4 servings
Ingredients: 2 Sausages; 450g Potatoes; 200g Savoy Cabbage; 3 cloves Garlic; 1 Handfull Parsley; 1 small finely diced Onion; 3 tablespoons Unsalted Butter; 1 cup Beer; 60ml Whole Milk; Pinch Nutmeg; Pinch Pepper; Pinch Salt

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Sausages2
Potatoes450 g
Savoy Cabbage200 g
Garlic3 cloves
Parsley1
Onionsmall1
Unsalted Butter3 tbsp
Beer1 cup
Whole Milk60 ml
Nutmeg
Pepper
Salt

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 0 min

1
Add the chopped potatoes and garlic to a high pan and fill it with tap water until the potatoes are fully submerged.
2
Add some salt. Then place the pan over high heat and bring the potatoes to a boil. Cook them until tender. In the meantime rinse and drain the savoy cabbage. Slice it up finely.
3
Add a tablespoon of butter to a large non-stick pan. Place it over medium-high heat. Once melted, add the savoy cabbage. Season with a pinch of pepper and salt.

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