Broccoli-Cabbage Stamppot with Onion Gravy
with Greek-style cheese, sundried tomatoes & sunflower seeds
Nothing is as tasty, quick and easy as a winter stamppot! Finish this version with broccoli and sweetheart cabbage, and top it with Greek-style cheese and sunflower seeds.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
200 g
Sweetheart cabbage & broccoli
½ piece
Onion
20 milliliters
Ketjap manis
(Contains Soy, Wheat)
25 g
Herbed cream cheese
(Contains Milk)
25 g
Greek-style cheese
(Contains Milk)
10 g
Sunflower seeds
(May be present Sesame, Peanuts, Tree nuts)
30 g
Sundried tomatoes
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1.5 tablespoon
[Plant-based] butter
1 tablespoon
Mustard
60 milliliters
Water for the sauce
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Peel the potatoes and cut into rough pieces, then boil for 12 - 15 minutes.
- Add the broccoli florets and sweetheart cabbage during the final 3 - 5 minutes, then drain and set aside.
Did you know... broccoli and sweetheart cabbage are rich in calcium, iron and vitamin C. Thanks to the calcium, they therefore provide numerous benefits such as healthier muscles and stronger bones and teeth.
- Finely chop the sundried tomatoes and slice the onion into half rings.
- Heat the olive oil in a frying pan over medium-high heat.
- Fry the onion for 2 - 3 minutes, then add the ketjap, butter and half of the mustard (see Tip).
- Crumble in the stock cube, then deglaze with the water (see pantry for amounts). Turn the heat to low and allow to reduce.
Tip: we recommend using wholegrain mustard if you have it!
- Mash the potatoes with the broccoli and cabbage, then add the cream cheese, sundried tomatoes and the rest of the mustard.
- Season to taste with salt and pepper, then mix well to combine (see Tip).
Tip: to make the mash more creamy, you can add butter and a splash of milk as preferred.
- Serve the stamppot on plates and pour over the jus.
- Crumble over the Greek-style cheese and garnish with the sunflower seeds (see Tip).
Tip: are you watching your salt intake? Serve half of the cheese and then keep the rest to use another time.