Soups & Stews > Switzerland > Giabusada >
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.
Food Fare Culinary Collection: Swiss Chuchicha
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