Dice the pork loin into 1 cm cubes (3 minutes). Dice the potatoes into 1 cm cubes (3 minutes). Thinly slice the cabbage (3 minutes). Chop the onion (1.5 minutes) and mince the garlic (1.5 minutes). Total prep: 12 minutes.

Heat 40 ml of olive oil in a large, deep skillet or Dutch oven over medium-high heat (1 minute). Add the diced pork loin and sear for 4 minutes, stirring occasionally, until browned on all sides.

Add the chopped onion and minced garlic to the skillet with the pork. Sauté for 2 minutes until the onion softens and garlic is fragrant.

Stir in the diced potatoes, thinly sliced cabbage, 5 g of smoked paprika, 3 g of caraway seeds, 5 g of salt, and 2 g of black pepper. Pour in 200 ml of vegetable broth and 10 ml of apple cider vinegar. Stir well to combine (2 minutes).

Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 7 minutes, or until the potatoes are tender and the pork is cooked through.