Zürcher Eintopf - Hot-Pot Zürich Style

Name: Zürcher Eintopf - Hot-Pot Zürich Style
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 750 g pork necks, 3cm cubes; 1 tablespoon butter; 3 onions, diced; 1 garlic, minced; 1 teaspoon caraway seed, crushed; 1 teaspoon salt; 3 sprigs parsley or 3 sprigs thyme; 1/2 cabbage, savoy cut in large pieces; 6 potatoes, peeled, 2 cm cube; 3 carrots, peeled, 1cm slices; 200 ml white wine; 150 ml water

Submitted by Coasty

"The orginal recipe had a whole savoy cabbage, which seemed like a lot of cabbage. So I have halved it. Note: The procedure below assumes that a pressure cooker is used. If a regular pot is used, multiply cooking times by three."

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Ready In:: 45mins
Ingredients:: 12
Serves:: 4-6

ingredients

750 g pork necks, 3cm cubes
1 tablespoon butter
3 onions, diced
1 garlic, minced
1 teaspoon caraway seed, crushed
1 teaspoon salt
3 sprigs parsley or 3 sprigs thyme
¹⁄₂ cabbage, savoy cut in large pieces
6 potatoes, peeled, 2 cm cube
3 carrots, peeled, 1cm slices
200 ml white wine
150 ml water

directions

Heat butter in a pan and brown meat gently. Put aside.
Saute onions and garlic until glassy. Add caraway seeds, salt and pepper.
In a pressure cooker layer the meat, herbs then 1/2 the cabbage. Add the potatoes and carrots, then put the rest of the savoy on top of it. Again add some herbs
Add white wine, cover and cook for about 5 minutes. Add water and stew for about 25 minutes under pressure.

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RECIPE SUBMITTED BY

Coasty

Australia

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making

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