Zurcher Eintopf (Swiss One-Pot Meal) - cooking recipe

Ingredients

750 g veal, in small chunks (1 1/2 lbs, and deboned pork neck is a great substitute)
2 -3 tablespoons butter
3 onions, medium, cut into large chunks
1 garlic clove, chopped
1 teaspoon cumin, ground
1 teaspoon salt
1 teaspoon pepper, coarse
1 small savoy cabbage, cut into wedges (or use cabbage of your choice)
6 potatoes, medium, peeled and halved
3 carrots, scraped, cut into 3 inch pieces
1/2 cup white wine
1/2 cup water
rosemary (or parsley, or any extra seasonings of your choice)

Preparation

Heat the butter in a large pot. When hot and turning colour, add the chunks of meat and fry, stirring. Add the onions and garlic and on lower heat let it steam for 5 minutes or so, on top of the meat.
Add cumin, salt and pepper, and put half the cabbage wedges on top. (Do not stir the pot).
Add the potatoes and carrots, add seasonings and herbs of your choice, then put the remaining savoy or other cabbage wedges on top.
Season again, add the wine and water, cover the pot, and simmer gently for about 60 - 75 minutes, until you have a nice stew and tender meat. Can be served in heated soup plates, with chunks of fresh bread and glasses of red wine.
(You should not need more liquid, but do check, and add some more wine if necessary).