Careme

Instructions

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1. 1.

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

2. 2.

   Make the pork patties by gently combining:

   • 12 ounces Ground Pork NAE
   • 1 teaspoon Dijon mustard
   • 1 teaspoon dried marjoram
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

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

3. 3.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced potatoes, season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and pan-fry for 12–14 minutes, turning occasionally, until browned and tender. Transfer to a plate and keep warm.

4. 4.

   Add 1/2 tablespoon olive oil to the skillet and heat over medium-high. Pan-fry the pork patties for 4–5 minutes per side, until browned and their centers reach 160°F. Transfer to a clean plate to rest while the cabbage cooks.

5. 5.

   Reduce the heat to medium and add 1/2 tablespoon olive oil. Cook the sliced onion for 3 minutes, stirring occasionally. Add 1/2 teaspoon caraway seeds and cook for 30 seconds, until fragrant.

6. 6.

   Add the sliced cabbage along with:

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

   Cook for 8–10 minutes, stirring occasionally, until the cabbage is tender-crisp and glossy and the liquid has mostly evaporated.

7. 7.

   Divide the sweet-sour cabbage and crisp potatoes between two plates, then top each serving with two pork patties.