Careme

Instructions

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

1. 1.

   Core and thinly slice 12 oz green cabbage. Peel 8 oz russet potato and cut into 1/2-inch cubes. Scrub 4 oz carrots and cut into thin half-moons.

2. 2.

   Finely dice 4 oz yellow onion and mince 2 garlic cloves, keeping them separate.

3. 3.

   Season 8 oz ground pork with 1/2 teaspoon fine sea salt just before cooking. Heat 1 teaspoon canola oil in a medium heavy pot over medium-high heat. Add the seasoned pork, break into small clumps, and cook for 6–8 minutes until browned and cooked through, targeting 160°F. Transfer to a bowl, leaving the rendered fat in the pot.

4. 4.

   Add the prepared onion and carrots to the pot. Cook over medium heat for 5 minutes, stirring and scraping up the browned bits. Add the prepared garlic and 3/4 teaspoon caraway seeds; stir for 30 seconds until fragrant.

5. 5.

   Add the prepared cabbage and cook for 4 minutes, stirring, until beginning to wilt.

6. 6.

   Return the browned pork to the pot and add the prepared potato. Stir in the following:

   • 3 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 simmer partially covered for 15–18 minutes, until the potatoes are tender and the cabbage is soft but still holds its shape.

7. 7.

   Stir in 1 tablespoon apple cider vinegar and simmer for 1 minute. Ladle into two deep bowls, distributing the pork and vegetables evenly, and serve hot.

Want more detail? See the temperature guide.