 Dutchhachee with red cabbage | |
| Type | Stew |
|---|---|
| Place of origin | Netherlands |
| Main ingredients | Meat,fish orpoultry;vegetables |
Hachée (Dutch pronunciation:[ɦɑˈɕeː]ⓘ)[1] is a traditionalDutchstew based on dicedmeat,fish or poultry, andvegetables. Hachee, based onbeef,onions, apple butter, breakfast bread, andacid (usuallyvinegar or wine), is a typical example of traditionalDutch cuisine.Clove andbay leaves are added to the thickgravy. It is usually served withpotatoes.
The wordhachée in French means chopped or ground, being the past participle of the verbhacher -- to chop or grind. Hachées have been described inMedievalbuffets, although the exact recipe usually is not described. The stew probably has its origin in the reuse of meat cooked in aDutch oven together with vegetables that happened to be available. Wine or vinegar were added to make the meat more tender.[2]
 | ThisDutch cuisine-related article is astub. You can help Wikipedia byexpanding it. |
