Gingered Cabbage Soup with Pork and Potatoes

• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon minced fresh ginger, plus one 2-inch piece, peeled, halved lengthwise, and smashed
• 3/4 pound green cabbage (about 1/4 head), shredded (about 3 cups)
• 1 1/2 quarts canned low-sodium chicken broth or homemade stock
• 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
• 2 teaspoons salt
• 1 pound pork tenderloin, cut into approximately 1 1/2-inch-long-by-1/4-inch-wide strips
• 2 teaspoons lemon juice
• 1/4 cup chopped fresh parsley

1. In a large pot, melt the butter over moderately low heat.
2. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.
3. Stir in the minced ginger and the cabbage and cook for 1 minute longer.
4. Add the broth, potatoes, smashed ginger, and 1 teaspoon of the salt.
5. Bring to a boil.
6. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
7. Stir in the pork and the remaining 1 teaspoon salt.
8. Cook until the pork is just done, about 3 minutes.
9. Stir in the lemon juice and parsley.
10. Remove the pieces of smashed ginger before serving.

butter, onion, fresh ginger, green cabbage, chicken broth, potatoes, salt, pork tenderloin, lemon juice, parsley

Taken from www.foodandwine.com/recipes/gingered-cabbage-soup-with-pork-and-potatoes (may not work)