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Soups & Stews >  Switzerland >  Rippli >

 

Rippli

Pork Loin Stew

• 1 TBS margarine

• 1/4 LB bacon, cut into small pieces

• 2 onions, chopped

• 1 clove garlic, peeled & mashed

• 1/2 LB (or 1-1/4 C) cabbage, cut into strips

• 3/4 C celery, diced

• 1 C carrots, sliced

• 1 LB (or 2 C) potatoes, peeled & sliced

• Salt & black pepper to taste

• 1 tsp. dried thyme

• 2 LBS pork loin ribs

• 1/4 C white wine

• 4 tomatoes, peeled & sliced

Heat margarine in a large cooking pot over medium heat. Add the bacon, onion and garlic; stir and sauté for three to five minutes. Add the cabbage, celery, carrots and potatoes; cover and steam until vegetables soften, fifteen to twenty minutes. Season with salt, black pepper and thyme. Place ribs in cooking pot; add white wine. Simmer over low heat for about one hour to ninety minutes. Add tomatoes during the last ten minutes of cooking time. Ladle into bowls and serve.

 

Related Link:

Food Fare Culinary Collection: Swiss Chuchicha

 

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