Zürcher Eintopf - Hot-Pot Zürich Style - cooking recipe

Ingredients

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

Preparation

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.