Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

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

2. 2.

   Thinly slice 8 oz green cabbage, discarding its tough core. Scrub 8 oz Yukon Gold potatoes and cut into 1/2-inch cubes. Peel and dice 4 oz yellow onion. Scrub 4 oz carrot and cut into thin half-moons.

3. 3.

   Heat 1 teaspoon canola oil in a medium heavy pot over medium-high heat. Add the seasoned pork, break it into small crumbles, and cook for 5–6 minutes until browned.

4. 4.

   Add the prepared onion and carrot to the pork. Reduce the heat to medium and cook for 5 minutes, stirring frequently, until the onion softens.

5. 5.

   Stir the following seasonings into the pork mixture:

   • 1 teaspoon caraway seeds
   • 1 teaspoon dried marjoram, rubbed between your fingers
   • 1/4 teaspoon ground allspice
   • 1 dried bay leaf
   • 1/4 teaspoon black pepper

   Cook for 30 seconds until fragrant.

6. 6.

   Add the prepared cabbage and potatoes, 1 teaspoon fine sea salt, and 3 cups water. Scrape up the browned bits and bring to a boil. Reduce to a gentle simmer, partially cover, and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender and the cabbage is silky. The pork should reach 160°F.

7. 7.

   Remove the bay leaf and stir in 2 teaspoons apple cider vinegar for a gentle tang reminiscent of traditional sauerkraut-based kapuśniak. Lightly mash a few potato pieces against the pot to give the broth body, then ladle into two deep bowls, distributing the pork and vegetables evenly.

Want more detail? See the temperature guide.