Lamb And Cabbage Eintopf (Urner Häfelichabis)

uri

I have always loved being in big cities. Zurich is absolutely amazing and Geneva is breathtaking. Luzern is somewhat a little less urban and currently im stuck between mountains and a lake in rural Schwyz canton. Schwyz is one of the founding cantons of the Swiss Confederacy, along with the cantons of Uri and Unterwalden. And as a little tribute to one of the founding cantons that created modern Switzerland, I have dedicated this post to a dish from Uri called Urner Häfelichabis.

Being Asian, my first instinct and urge is to eat this eintopf with plenty of boiled white rice and a lashing of chili powder and soy sauce. However, as a little….gesture of goodwill to my European friends, I now eat this plain, and sometimes with some crusty country bread. I arrived in Switzerland during autumn and shivered my way through winter. During such a time, a piping hot eintopf like this instantly warms up the body. But with summer now in full force and with temperatures that can soar up to above 30 degrees celsius, I do not think that I will be wanting to eat this anytime soon. It is so hot and sunny now that I had to jump into the lake next door an hour ago just to cool off. Now all I can think of is having a nice, tall glass of icy cold soda.

Lamb And Cabbage Eintopf
Serves 4

Ingredients

  • 600g lamb stew cubes, seasoned generously with salt and pepper
  • vegetable oil
  • 3 onions, halved and sliced
  • 1kg white cabbage, quartered, mid rib removed and coarsely sliced
  • 300ml lamb or vegetable stock ( I usually mix boiling water with vegetable stock powder as lamb stock powder is not easy to find)
  • 1 pinch grated nutmeg
  • 500g waxy potatoes, quartered
  • salt & pepper to taste

Steps

  • In a large, heavy based pot or pan, heat vegetable oil and brown lamb in batches over high heat. Set lamb aside
  • Add a little more vegetable oil if needed and sweat onions until translucent
  • Add cabbage and stock. Bring to the boil
  • Add meat and reduce to simmer. Cover and allow stew to simmer for approximately 1 and a half hours or until lamb is tender
  • Add potatoes to the stew and bring to the boil. Simmer again for another 30 minutes. Add more stock if mixture starts to dry out
  • Remove from heat and add nutmeg. Season to taste with salt & pepper . Portion into deep plates or bowls. Serve
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