Zurcher Eintopf (Swiss One-Pot Meal)

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 750
    g veal, in small chunks (1 1/2 lbs, and deboned pork neck is a great substitute)
  • 2 -3
    tablespoons butter
  • 3
    onions, medium, cut into large chunks
  • 1
    garlic clove, chopped
  • 1
    teaspoon cumin, ground
  • 1
    teaspoon salt
  • 1
    teaspoon pepper, coarse
  • 1
    small savoy cabbage, cut into wedges (or use cabbage of your choice)
  • 6
    potatoes, medium, peeled and halved
  • 3
    carrots, scraped, cut into 3 inch pieces
  • 12
  • 12
    cup water
  • rosemary (or parsley, or any extra seasonings of your choice)
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DIRECTIONS

  • Heat the butter in a large pot. When hot and turning colour, add the chunks of meat and fry, stirring. Add the onions and garlic and on lower heat let it steam for 5 minutes or so, on top of the meat.
  • Add cumin, salt and pepper, and put half the cabbage wedges on top. (Do not stir the pot).
  • Add the potatoes and carrots, add seasonings and herbs of your choice, then put the remaining savoy or other cabbage wedges on top.
  • Season again, add the wine and water, cover the pot, and simmer gently for about 60 - 75 minutes, until you have a nice stew and tender meat. Can be served in heated soup plates, with chunks of fresh bread and glasses of red wine.
  • (You should not need more liquid, but do check, and add some more wine if necessary).
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