Careme

Instructions

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1. 1.

   Gently mix 8 oz ground pork with 1/2 teaspoon fine sea salt. Set aside while preparing the vegetables.

2. 2.

   Prepare the vegetables, keeping them separate:

   • Finely dice 4 oz yellow onion.
   • Scrub 4 oz carrots and cut into thin half-moons.
   • Core and thinly shred 8 oz green cabbage.
   • Scrub 12 oz Yukon Gold potatoes and cut into 1/2-inch cubes.
3. 3.

   Heat 1 tablespoon sunflower oil in a medium heavy pot over medium-high heat. Add the seasoned pork and cook for 6–7 minutes, breaking it into small crumbles, until browned and cooked to 160°F.

4. 4.

   Add the prepared onion and carrots. Reduce the heat to medium and cook for 4 minutes, stirring and scraping up the browned bits. Stir in 3/4 teaspoon caraway seeds and cook for 30 seconds.

5. 5.

   Add the prepared cabbage and potatoes along with the following:

   • 3 1/2 cups water
   • 1 1/4 teaspoons fine sea salt
   • 1 teaspoon dried marjoram, rubbed between your fingers
   • 1/4 teaspoon ground black pepper

   Bring to a boil, then reduce the heat and partially cover. Simmer gently for 18–22 minutes, stirring occasionally, until the potatoes are tender and the cabbage is silky.

6. 6.

   Stir in 1 tablespoon apple cider vinegar after the potatoes are tender. Ladle into two deep bowls, distributing the pork and vegetables evenly, and serve hot.

Want more detail? See the temperature guide.