Grisons Cabbage and Beef Stew
A hearty stew of white cabbage, beef, bacon and lard with red wine. Beef provides protein, while cabbage adds fiber.
Ingredients: cabbage (1000 g), onion (100 g), bacon (100 g), lard (50 g), beef (800 g), dry red wine (300 g), bay leaf (2 g), table salt (5 g), black pepper (to taste), nutmeg (1 g).
Separate the cabbage leaves, cut them coarsely and blanch them in boiling water for 5 minutes.
Finely chop the onion, lard and bacon. Fry them together in a dry heavy pot until the onion is translucent.
Cut the beef into rectangular slices and add it to the pot with the onion and bacon. Season with salt, pepper, nutmeg and bay leaf, then pour in the broth and red wine.
Cover and braise over medium heat for 1 hour. Cover the meat with the cabbage leaves and simmer on very low heat for another 45 minutes. Leave the stew to rest for 5 minutes.
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