John Myers
Central Swiss Hafe-Chabis (stew of Steamed Cabbage)
The perfect central swiss hafe-chabis (stew of steamed cabbage) recipe with a picture and simple step-by-step instructions.
- 250 Gr Lamb shoulder
- 250 Gr Pork neck both cut into 2 cm cubes
- 1 Pc Big onion
- 1 Pc Cabbage head cut into 2 cm strips
- 1 El Caraway seeds
- 2 Dl White wine
- 7 Dl Vegetable stock dissolved with 1 spoon of gravy powder
- 2 Pc Bay leaves
- 0,5 Tea l. Clove powder
- Fatty substance
- 500 Gr Potatoes cut into 2 cm cubes.
- Salt. Pepper, nutmeg
- Fry the meat all around and put it aside. Sweat the sliced onions, cabbage and caraway seeds and let everything collapse halfway. Deglaze with the wine and the bouillon and the gravy and let everything simmer for about 45 minutes. Then add the potatoes and let them cook until al dente.
- This traditional stew is especially delicious when warmed up. Cook it again, you will find it delicious !!!!
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