Crafts and Life

Ingredients

6 tablespoons (³/₄ stick or 3 ounces) unsalted butter
1 large onion, cut into ¹/₄ inch thick slices and separated into rings
1 ¹/₂ pounds boiling potatoes, peeled and cut into 1/4 inch thick slices
2 pounds boneless pork shoulder, trimmed of any large pieces of fat and cut into 1 ¹/₂ inch cubes
2 large carrots, cut into ³/₈ inch thick rounds
¹/₂ small head Savoy cabbage (about ³/₄ pound), damaged outer leaves discarded, cored and chopped
Salt and freshly ground black pepper to taste
2 to 3 teaspoons freshly ground caraway seeds, to your taste
2 cups Chicken broth

Method

In a large casserole, melt the butter over medium-high heat.  When it stops sizzling, cook the onion until yellow, stirring, about 10 minutes.  Remove the onion with a slotted spoon and set aside.  Pour off all the butter, leaving enough to coat the bottom of the casserole.  Reserve the poured off butter.

Preheat the oven to 350F, 175C, gas mark 4.

Layer the potatoes, pork, carrots and cabbage, in that order, in the casserole, sprinkling each layer with salt, pepper and some of the caraway.  End with a layer of potatoes and lay the reserved fried onions on top.  Again sprinkle with salt, pepper and caraway.  Pour the reserved butter over the top.  Pour the chicken broth over the potatoes.  Cover the casserole tightly.  Bake until the pork and potatoes are tender, about 2 ¹/₂ hours.

Turn on the broiler and remove the top of the casserole.  Broil until the top is browned, 3 to 4 minutes.  Serve immediately.

Serves 4 to 6.  Taken from Real Stew by Clifford A Wright

A wonderful warming Winter/Autumn dish – well recommended 5 stars