1. Peel and cube potatoes into small pieces. Place in a small pot, cover with water, and bring to a boil. Cook for about 8-10 minutes until very tender. Drain thoroughly.

2. While potatoes cook, shred cabbage and thinly slice onion.

3. Heat 7.5ml of olive oil in a large skillet over medium heat. Add sliced onion and cook for 2-3 minutes until softened. Add shredded cabbage, caraway seeds, 0.5 tsp salt, and 0.25 tsp black pepper. Pour in vegetable broth, cover, and braise for 5-7 minutes until cabbage is tender.

4. Season pork loin medallions with remaining 0.5 tsp salt and 0.25 tsp pepper. Heat remaining 7.5ml olive oil in another skillet over medium-high heat. Sear pork medallions for 3-4 minutes per side, until golden brown and cooked through.

5. Once potatoes are drained, mash them with butter and milk until smooth and creamy. Season with additional salt and pepper to taste if needed.