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: 1 hr 15 mins
• 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

1. Put margarine in a pot and heat, roast meat gently.
2. Steam onions and garlic until glassy. Add cumin, salt and pepper.
3. Put half of the savoy onto the meat, add crushed rosemary and thyme.
4. Add potatoes and carrots, then put the rest of the savoy on top of it.
5. Again add some spices.
6. Add white wine, cover and steam for about 5 - 10 minutes.
7. Add water and stew for about 1 hour, until meat is tender.