Careme

Ingredients

• Kroger® Ground Pork 16 oz $3.99
• Kroger® Whole White Mushrooms 8 oz $2.79
• Green Cabbage 1 lb $0.59
• Organic Gold Jewel Sweet Potatoes 1 lb $3.49
• Green Onions 1 each $1.50
• Ginger Root 1 lb $4.99
• Garlic 1 ct $1.50

Instructions

1. Preheat the oven to 425°F. Gather 16 ounces Kroger Ground Pork, 8 ounces Kroger Whole White Mushrooms, 1 pound Green Cabbage, 1 pound Organic Gold Jewel Sweet Potatoes, 1 bunch Green Onions, Ginger Root, and 1 Garlic bulb. Peel the 1 pound sweet potatoes and cut them into 3/4-inch cubes. Thinly slice the 8 ounces mushrooms. Shred the 1 pound green cabbage into fine ribbons. Slice the green onions thinly, keeping white and green parts separate. Mince 2 garlic cloves and grate 1 tablespoon ginger.
2. Toss the 1 pound cubed sweet potatoes with oil, salt, and pepper on a sheet pan. Roast at 425°F for 22 to 28 minutes, turning once, until caramelized at the edges and tender in the center.
3. Heat a wide skillet on the stove over medium-high heat with a little oil. Add the 16 ounces ground pork and cook, breaking it into craggy bite-size pieces, for 6 to 8 minutes until well browned. Season lightly with salt and pepper. Transfer the cooked pork to a plate, leaving a little fat in the pan.
4. Add the sliced 8 ounces mushrooms to the same skillet and cook for 4 minutes until browned and their moisture has cooked off. Add the white parts of the sliced green onions, the 2 minced garlic cloves, and the 1 tablespoon grated ginger. Stir for 30 seconds until fragrant.
5. Add the shredded 1 pound green cabbage to the skillet in handfuls and toss until it wilts but still keeps a little bite, about 3 to 4 minutes. Return the browned 16 ounces ground pork to the pan. Add a splash of soy sauce and a spoonful of water if needed to create a light glossy coating, then cook 1 to 2 minutes more until everything is hot and cohesive.
6. Taste and adjust with more soy sauce or black pepper. The finished skillet should be savory, lightly juicy, and not soupy, with browned pork, soft mushrooms, and tender-crisp cabbage.
7. For plating, spread half of the roasted sweet potatoes onto each shallow bowl. Spoon the pork, mushroom, and cabbage mixture over and slightly beside the potatoes so the orange cubes stay visible. Shower the tops with the sliced green onion greens for freshness and color. Serve immediately.
8. If opening wine, pour Pinot Noir or Gamay slightly cool. Their bright fruit keeps the savory ginger-soy notes lively rather than heavy.