Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of pork tenderloin into thin strips, then thinly slice 400 grams of white cabbage, finely dice 1 large yellow onion, and mince 3 cloves of garlic.

2. 2

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat and stir-fry the pork strips with 1 teaspoon of salt and 0.5 teaspoon of black pepper until lightly browned, then remove the pork from the pan and set it aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the same pan, reduce heat to medium-high, and sauté the diced onion for 3 minutes until softened.

4. 4

   Add the minced garlic, 2 whole star anise pods, and 1 teaspoon of caraway seeds to the pan and continue to stir-fry for 1 minute until fragrant.

5. 5

   Stir in 2 tablespoons of sweet paprika and 1 teaspoon of hot paprika, then immediately add the sliced cabbage and 150 ml of chicken broth, stirring well to combine all ingredients.

6. 6

   Bring the mixture to a simmer, then return the cooked pork strips to the pan, cover, and cook for 5-7 minutes until the cabbage is tender-crisp and the flavors have melded, stirring occasionally.

7. 7

   Taste and adjust seasoning with additional salt and pepper if needed, then serve hot with 1 tablespoon of sour cream dolloped on top of each serving.