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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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. Drain and reserve.

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  • Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.

  • Cut meat into thick slices and place on the bacon and onion mixture. Add wine and beef stock, bring to a boil and simmer for 1 hour. Now add a layer of cabbage Leaves, cover tightly and simmer very gently for another hour.

Nutrition Facts

371.7 calories; 19.8 g protein; 14.9 g carbohydrates; 60.4 mg cholesterol; 393.6 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/15/2006
This was surprisingly good. Served it to two people who said "cabbage is not my thing" and both said they would enjoy it again. Nice flavor I served it with garlic/rosemary bread - warm and a tossed salad. Read More
(12)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/15/2006
This was surprisingly good. Served it to two people who said "cabbage is not my thing" and both said they would enjoy it again. Nice flavor I served it with garlic/rosemary bread - warm and a tossed salad. Read More
(12)
Rating: 4 stars
10/22/2004
This was really tasty! What to do when you have stewing beef but the only vegetable left in the house is cabbage? More like a very chunky soup the meat was so tender and the flavours all merged together deliciously. Great with some crusty bread to sop up the broth. Read More
(12)
Rating: 4 stars
12/15/2006
This was surprisingly good. Served it to two people who said "cabbage is not my thing" and both said they would enjoy it again. Nice flavor I served it with garlic/rosemary bread - warm and a tossed salad. Read More
(12)
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Rating: 5 stars
11/07/2006
We tried this today and loved it - will definitely be making it again. It gave the cabbage a wonderful flavour! Read More
(11)
Rating: 5 stars
02/14/2012
One of my favorite recipes on this site... I don't know why this isn't more popular. The wine and bacon flavors blend to make the meat and cabbage melt-in-your-mouth amazing. Read More
(3)
Rating: 5 stars
02/21/2012
A bit confusing but worth a try! I used stew beef. I fried the bacon like I normally do and chopped it up. I boiled the cabbage in a large pot then I used that pot to do everything else on the stove. I didn't have an onion so I added a whole bunch of garlic and sauteed that with the bacon in the pot. I kept everything stirred up the whole time. It was really great. The smell while it was cooking was amazing and it tasted even better than it smelled. Definitely a great rainy or snowy day meal. Read More
(2)
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Rating: 5 stars
12/22/2014
I completely agree with the reviewer marvelling that this wasn't more popular -- this is easy and delicious! the flavors are rich and smoky. My brisket was extra tough so I cooked it longer otherwise everything was to the letter. Read More
(1)
Rating: 4 stars
09/27/2015
This dish was tasty and so easy to make especially since I made it in a crock pot. The meat was tender and flavourful. Despite reading a few different reviews that the cabbage was good I was extremely skeptical since i really dislike cabbage. But in this dish it actually turned out very well. I would make this again. Read More