Step 1: Peel potatoes and cut into uniform 1-inch pieces. Place in a small pot, cover with cold water, add a pinch of salt, bring to a boil, and cook for 8-10 minutes until tender. Drain and set aside.

Step 2: While potatoes cook, finely slice the onion and shred the cabbage thinly. If pork loin is not already cutlets, slice it into 1/2-inch thick cutlets and season with salt and pepper.

Step 3: Heat 5ml of olive oil in a large skillet or pan over medium-high heat. Add pork cutlets and sear for 3-4 minutes per side until golden brown and cooked through. Remove pork from pan and set aside, keeping warm.

Step 4: In the same skillet, add the remaining 3ml of olive oil. Add sliced onion and sauté for 2 minutes until softened. Add shredded cabbage and caraway seeds (if using). Sauté for 3-4 minutes until cabbage starts to soften.

Step 5: Pour in apple cider vinegar and water. Stir well, cover the skillet, and let the cabbage braise for 3-5 minutes, or until tender-crisp. Season with salt and pepper to taste.