Zürcher Eintopf - Hot-Pot Zürich Style

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.

• Ready In: 45 mins
• 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

1. Heat butter in a pan and brown meat gently. Put aside.
2. Saute onions and garlic until glassy. Add caraway seeds, salt and pepper.
3. 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
4. Add white wine, cover and cook for about 5 minutes. Add water and stew for about 25 minutes under pressure.