Yay! Food!

1. Heat oil on high in the bottom of a large stew pot. (Use a pot that has a tight-fitting lid — that will be important later.) When the oil is hot, add one-third of the pork to the pot and brown, stirring frequently. When the liquid from the first batch of pork is gone, add the second batch to the pot and, again, stir frequently to dissolve the liquid. Then add the third batch. (Cooking this way will prevent the meat from toughening when it is stewed, but it doesn”t require messy removal of each batch from the pot.) 2. When the outside of all the pork is seared, add the onions, apples, (and optionally, the potatoes). Turn the heat down to medium. Stir for about five minutes, or until the vegetables and fruit also begin to brown. Then add the garlic and caraway seeds and saute for another minute or two. You should smell both spices strongly as they begin to toast. 3. Pour in the chicken broth, apple cider vinegar and mustard and stir well. Add the cabbage and mix it into the liquid. (The liquid will not cover the cabbage.) Bring the mixture to a boil over medium-high heat, then turn the heat down and let it simmer for an hour. Salt and pepper to taste. 4. Serve hot, in bowls. The stew keeps well and can be reheated easily. Like many stews, you may find it tastes even better the next day. [...]