Zurcher Eintopf (swiss One-pot Meal)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 750 g veal, in small chunks (1 1/2 lbs, and deboned lamb 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
• 1/2 cup wine
• 1/2 cup water
• rosemary (or parsley, or any extra seasonings of your choice)

Recipe

• 1 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.
• 2 add cumin, salt and pepper, and put half the cabbage wedges on top. (do not stir the pot).
• 3 add the potatoes and carrots, add seasonings and herbs of your choice, then put the remaining savoy or other cabbage wedges on top.
• 4 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.
• 5 (you should not need more liquid, but do check, and add some more wine if necessary).