Careme

Instructions

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1. 1.

   Gently season 8 oz ground pork with 1 teaspoon Diamond Crystal kosher salt without kneading it into a paste. Set aside while preparing the vegetables.

2. 2.

   Prepare the vegetables, keeping them separate:

   • 8 oz green cabbage: remove the core and cut the leaves into 1-inch pieces.
   • 8 oz Yukon Gold potatoes: scrub and cut into 1/2-inch cubes, leaving the skins on.
   • 2 oz carrots: scrub and thinly slice.
   • 2 oz yellow onion: peel and dice.
3. 3.

   Heat 1 teaspoon olive oil in a medium heavy pot over medium-high heat. Add the seasoned pork in small clumps and cook for 5–6 minutes, breaking it into bite-size crumbles, until browned and cooked through to 160°F.

4. 4.

   Reduce the heat to medium. Add the diced onion and sliced carrots to the pork and cook for 4 minutes, stirring frequently. Add 1/2 teaspoon caraway seeds, 1/2 teaspoon sweet paprika and 1/4 teaspoon ground black pepper; stir for 30 seconds.

5. 5.

   Add the prepared cabbage and potatoes, 2 1/2 cups water and the remaining 2 teaspoons Diamond Crystal kosher salt. Scrape up the browned bits and bring to a boil. Reduce to a gentle simmer, partially cover and cook for 18–20 minutes, stirring occasionally, until the potatoes are tender and the cabbage is silky.

6. 6.

   Mash a few potato pieces against the side of the pot and stir them into the broth to give it a little body. Stir in 2 teaspoons apple cider vinegar and remove from the heat.

7. 7.

   Ladle into two deep bowls, distributing the pork and vegetables evenly and leaving some colorful carrot slices visible on top.

Want more detail? See the temperature guide.