Häfelichabis

Restaurant Friedheim, Weggis

Recipe for

Ingredients for 6 servings

1.5 kg lamb or mutton (diced breast and neck)
2 kg white cabbage
150 g fat
200 g onions
2 garlic cloves
100 g carrots
30 g celeriac
3 dl cider
Meat broth
Salt
Pepper

Preparation

Season the diced meat and fry well in hot fat.

Take the thickest leaves from the cabbage and cut into pieces. Brown in the same fat with the onions, at the end add the chopped garlic, carrots and celeriac.

Place all the ingredients used so far in a saucepan, mix well, add the cider and some meat stock and simmer for 1 to 1.5 hours on a low heat until soft. Stir from time to time.

Serve with potatoes.

A recipe by Freddy Zimmermann