Careme

Instructions

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1. 1.

   Preheat the oven to 425°F with a rack in the upper third. Place a rimmed sheet pan in the oven while it heats.

2. 2.

   Prepare the vegetables: cut 10 ounces Yellow Potato into 1/2-inch cubes, thinly slice 12 ounces Organic Red Cabbage, and thinly slice 4 ounces Yellow Onion.

3. 3.

   Gently combine the following pork-patty ingredients:

   • 12 ounces Ground Pork NAE
   • 1 teaspoon Dijon mustard
   • 1 teaspoon dried marjoram
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Shape the mixture into four oval patties about 1/2 inch thick.

4. 4.

   Toss the diced potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Carefully spread them on the hot sheet pan and roast for 24–28 minutes, turning after 15 minutes, until crisp and tender.

5. 5.

   When the potatoes have about 14 minutes left, heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and cook for 3 minutes. Stir in 1/2 teaspoon caraway seeds and cook for 30 seconds, until fragrant.

6. 6.

   Add the sliced cabbage to the onion along with:

   • 2 tablespoons apple cider vinegar
   • 2 teaspoons light brown sugar
   • 1/4 cup water
   • 1/2 teaspoon kosher salt

   Cook over medium-high heat for 8–10 minutes, stirring occasionally, until tender-crisp and glossy and the liquid has mostly evaporated.

7. 7.

   As soon as the cabbage starts cooking, heat 1/2 tablespoon olive oil in a second skillet over medium-high heat. Pan-fry the pork patties for 4–5 minutes per side, until browned and their centers reach 160°F. Rest them for 3 minutes; the cabbage and potatoes should finish during this time.

8. 8.

   Divide the hot roasted potatoes and sweet-sour cabbage between two plates, then add two pork patties to each plate and serve immediately.