Stew with Potatoes and Cabbage or Savoy
Traditional and Thermomix Recipe
It is a classic dish from Northern Italian cuisine, but different regions have their own versions. Some make it without tomato, others with tomato or peas, using cabbage or savoy.
I combined all three recipes and ended up with a delicious dish.
For many, the muscle part might not seem the most suitable, but it’s the only way I can get my family to eat the stew, as this cut does not become dry during cooking.
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow Fire, Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 350.39 (Kcal)
- Carbohydrates 19.80 (g) of which sugars 4.99 (g)
- Proteins 21.19 (g)
- Fat 20.79 (g) of which saturated 6.24 (g)of which unsaturated 7.00 (g)
- Fibers 3.92 (g)
- Sodium 217.90 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
let’s do the shopping
- 10.5 oz potatoes (cubed in 1/2 inch pieces)
- 5.3 oz carrots (small cubes)
- 7 oz cabbage (or savoy, shredded)
- 1 onion (large)
- 2 leaves bay leaves
- 1.1 lbs veal (muscle)
- 1.4 oz extra virgin olive oil
- 1 tsp turmeric powder
- 1 tbsp tomato paste
- 1.8 oz red wine
- to taste roast spices (I make them at home)
- to taste salt
- to taste pepper
- to taste water
Stew with Potatoes and Cabbage or Savoy
Tools
what I need
- 1 Frying Pan
- 1 Cutting Board
- 2 Knives
Steps
Stew with Potatoes and Cabbage or Savoy
Peel the potatoes and cut them into chunks
Slice the onion roughly and the carrot into small cubes
the savoy or cabbage into strips.
Sauté the onion with bay leaves in extra virgin olive oil for 3 minutes, meanwhile…
Cut the meat into chunks and…
Add it to the onion and sauté until it changes color and becomes light. Add the carrots and continue to sauté for another 3 minutes.
Deglaze with the wine and let it evaporate, then add the tomato paste and
about 2 cups of water.
cook with the lid on for about 1 hour,
If you put it in a pressure cooker, follow the same instructions, but add less water, about half, and cook for 20 minutes
With pan cooking, stir occasionally and add more water if needed.
After the time has passed, pierce the meat with a fork, and it should seem almost cooked, then add the potato chunks and the cabbage or savoy, depending on what you’ve chosen…
And continue cooking without a lid to let the liquids evaporate until the potatoes are cooked. Finally, adjust salt and pepper to taste
As you can see, I add salt at the end, otherwise the meat would become tough.
Here is the Stew with Potatoes and Cabbage or Savoy cooked in a traditional way
Place the Varoma container and weigh the potatoes and the rest of the vegetables except for the onion inside.
sprinkle with 1 teaspoon of salt and 1 of turmeric. Close the Varoma container with the lid and set aside.
Put the onion in the bowl and chop: 5 sec./speed 5. Gather at the bottom with the spatula.
Add the extra virgin olive oil and sauté: 3 min./250°F/speed 1.
Add the tomato paste, diced carrots, bay leaves, veal stew, sauté: 3 min./212°F/reverse/spoon speed.
Add the wine, place the basket instead of the measuring cup, and cook: 3 min./212°F/reverse/spoon speed.
Pour the water, close the bowl with the lid and place the Varoma with the vegetables, cook: 25 min./Varoma/reverse/spoon speed. Carefully remove the Varoma and set aside
Now, after removing the Varoma, add 1 teaspoon of salt to the bowl and stir 1 min. reverse spoon speed to adjust the salt, which I add at the end to prevent the meat from becoming tough.
Transfer the stew to a baking dish or casserole and add the vegetables, then mix and serve. The Stew with Potatoes and Cabbage or Savoy is ready.
Storage, Variations, and Tips
Stew with Potatoes and Cabbage or Savoy. You can store the dish in the fridge for up to 3 days. If you like, you can enrich it with pork or diced bacon.
