Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This recipe is being submitted for ZWT III. It was submitted by Corwynn Darholme. The introductory statement was: "Here's a taste of Switzerland. This robust beef stew, from the mountainous Grison region, is perfect to keep out winter chills and to satisfy even the hungriest skier."

Ingredients Nutrition


  1. Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water.
  2. Drain and reserve.
  3. Heat the butter in a heavy ovenproof casserole dish.
  4. Fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.
  5. Cut meat into thick slices and place on the bacon and onion mixture.
  6. Add wine and beef stock.
  7. Bring to a boil and simmer for 1 hour.
  8. Add a layer of cabbage Leaves, cover tightly.
  9. Simmer very gently for another hour.