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Soups & Stews >  Switzerland >  Zurcher Eintopf >

 

Zurcher Eintopf

Zurich Hotpot

• 1-1/2 LBS pork meat, cut into 1-inch pieces

• 1 TBS butter

• 2 onions, peeled & sliced thin

• 1 clove garlic, peeled & chopped

• 1 tsp. ground cumin

• 1 medium cabbage, cut into large pieces

• 6 potatoes, peeled & sliced

• 4 carrots, peeled & sliced

• 1/2 to 3/4 C dry white wine

• 3/4 to 1 C water

• Salt & black pepper to taste

Melt butter in a skillet. Add pork pieces; cook until browned. Add onions and garlic; sauté for three to four minutes or until onions are translucent. Add cumin. Arrange half the cabbage over meat; season with salt and black pepper. Layer the potatoes and carrots; top with remaining cabbage. Pour wine over the cabbage; cover and cook for about five minutes. Add water; bring to a simmer and cook covered for about forty minutes, or until meat and vegetables are tender. Serve hot.

 

Related Link:

Food Fare Culinary Collection: Swiss Chuchicha

 

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