Zürcher Eintopf - Hot-Pot Zürich Style

• 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

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.

pork necks, butter, onions, garlic, caraway, salt, parsley, cabbage, potatoes, carrots, white wine, water

Taken from www.food.com/recipe/z-rcher-eintopf-hot-pot-z-rich-style-456883 (may not work)