Fry the meat in the clarified butter until golden brown all over. Remove from the frying pan.
Add onion, bay spice and garlic. Sauté briefly until soft.
Remove the stalk from the cabbage, cut into wide strips, add, turn well to the other side and extinguish with clear soup. Season with a little salt, pepper and nutmeg (freshly grated).
Add the meat again and stew on a low fire for an hour with the lid closed.
Remove the peel from the potatoes, dice them, add them and continue to braise for 30 minutes. Season to taste and bring to the table directly in the cooking pot.
Remarks:
a) It can also be cooked from pork stew.
b) ‘Häfeli’: comes from ‘Hafen’ (Swiss for cooking pot).
c) ‘Kabis’: Swiss. For ‘cabbage’.
Tip: Instead of clarified butter, you can also use butter in most cases.
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