Remove the skin from the onion and chop finely. Heat light butter or possibly butter in a large saucepan and sauté onion. Rinse meat and add. Add 1 1/2 liters of water, salt and pepper to the saucepan and cook everything together with the lid closed for about 2 1/2 hours.
In the meantime, clean, rinse and slice the carrots. Clean savoy cabbage, cut into quarters, remove the stem, rinse and cut into wide strips.
After 1 3/4 hours of cooking, add the cabbage and carrots to the meat in the crock pot and cook. At the end of the cooking time, remove the meat from the clear soup, dice and return to the cooking pot repeatedly. Season the stew heartily with salt, pepper and nutmeg (freshly grated) and bring to the table.
Our tip: Use young, tender carrots!
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