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Soups & Stews >  Switzerland >  Giabusada >

 

Giabusada

Cabbage Stew

• 1 head of cabbage

• 1 onion, finely chopped

• 2 TBS butter

• 4 potatoes, peeled & quartered

• 2 TBS flour

• 2 C chicken or beef stock

• 1/2 LB un-sliced raw bacon

• 1/4 C fresh parsley, chopped (for garnish)

Core cabbage; place cabbage head in a large pot of water and boil briefly. Remove cabbage; cut into thick strips. In another large pot, melt the butter; add onions. Cook and stir for a few minutes; add the cabbage strips. Stir. Add quartered potatoes; sprinkle in the flour and add the stock. Cook on medium-low heat for about thirty minutes. Add the raw bacon. Cook an additional thirty to forty-five, stirring occasionally. Garnish with chopped parsley and serve.

 

Note: Giabusada is a typical meal for Swiss farmers during the winter months.

 

Recipe featured in the Food Fare Cookbook.

 

Similar recipes:

• Corned Beef & Cabbage

• Irish Bacon & Cabbage

Related Link:

Food Fare Culinary Collection: Swiss Chuchicha

 

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