Austrian Pork and Cabbage Stew
6 T. butter
1 large onion, cut into 1/4-inch thick slices and separated into rings
1 1/2 lbs. boiling potatoes, peeled and cut into 1/4-inch thick slices
2 lbs. 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 lb.), damaged outer leaves discarded, cored and chopped
Salt and freshly ground black pepper to taste
2 to 3 t. freshly ground caraway seeds (to your taste)
2 C. chicken broth
In a large casserole, melt butter over medium-high heat. When it stops sizzling, cook onion until yellow, stirring, about 10 minutes. Remove onion with a slotted spoon and set aside. Pour off all butter, leaving enough to coat bottom of casserole. Reserve poured off butter.
Layer potatoes, pork, carrots and cabbage, in that order, sprinkling each layer with salt, pepper and some of caraway. End with a layer of potatoes and lay reserved fried onions on top. Again sprinkle with salt, pepper and caraway. Pour reserved butter over top. Pour chicken broth over potatoes. Cover casserole tightly. Bake in preheated 350° F. oven until pork and potatoes are tender, about 2 1/2 hours.
Turn on broiler and remove top of casserole. Broil until top is browned, 3 to 4 minutes. Serve immediately.
Makes 4 to 6 servings.