Zuricher Eintopf (Hot Pot Zurich Style)
"A hearty one-pot meal for a cold winter's evening. The original called for "meat from pork's neck" but you can easily use another cut of pork. Also, just called for spices, I interpreted that to be pepper, rosemary, and thyme. Experiment!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 1⁄2 lbs pork, cubed about 1 inch
- 1 tablespoon margarine
- 3 onions, cut in stripes
- 1 garlic, hacked
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 savoy cabbage, cut in large pieces (medium size)
- 4 -6 potatoes, peeled, sliced 1/4 inch
- 2 -3 carrots, peeled, sliced 1/4 inch
- 1⁄2 cup white wine
- 1⁄2 cup water
- spices
directions
- Put margarine in a pot and heat, roast meat gently.
- Steam onions and garlic until glassy. Add cumin, salt and pepper.
- Put half of the savoy onto the meat, add crushed rosemary and thyme.
- Add potatoes and carrots, then put the rest of the savoy on top of it.
- Again add some spices.
- Add white wine, cover and steam for about 5 - 10 minutes.
- Add water and stew for about 1 hour, until meat is tender.
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RECIPE SUBMITTED BY
Linky
Whitewater, Wisconsin
