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.
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INGREDIENTS
Nutrition- 750g pork necks, 3cm cubes
- 1tablespoon butter
- 3
- 1
- 1
- 1teaspoon salt
- 1⁄2
- 6
- 3
- 200ml white wine
- 150ml water
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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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