Red Cabbage Stamppotwith Chicken Drumsticks

Peel the potatoes (hands using a peeler to remove skin from potatoes on a wooden board).

Cut the peeled potatoes into even pieces (hands using a knife to cut a potato on a wooden board).

Boil the potatoes for about 20 minutes until tender.

Melt half of the butter in a skillet (melted butter visible in the skillet).

Brown the chicken drumsticks according to the package instructions; keep warm under foil.

Finely chop the onion (hands using a knife to chop an onion on a wooden cutting board).

Sauté the chopped onion in the remaining butter for 5 minutes over medium heat.

Add the red cabbage with apple and cook for another 2 minutes.

Prepare the beef stock according to its package directions.

Drain the potatoes, reserving a cup of cooking water.

Mash the potatoes with the remaining butter and a little of the reserved water to a coarse puree.

Stir the cooked red cabbage and onion into the mashed potatoes.

Serve the stamppot topped with the chicken drumsticks and the prepared beef stock.