One-Skillet Savory Pork and Cabbage with Sweet Basil

In a large bowl, whisk together 1 tbsp cornstarch, 1/2 tsp baking soda, 2 tbsp water, and 1 tbsp soy sauce. Add 3.3 lbs raw ground pork, gently tossing to coat. Let it sit for 15 minutes to velvet the meat.

While the pork marinates, prepare the vegetables: core and thinly shred 1 medium green cabbage, finely mince 4 garlic cloves, peel and finely mince 1 tbsp fresh ginger, chop 4 green onions, and tear 1 cup fresh basil leaves.

In a small bowl, whisk together the remaining 4 tbsp soy sauce, 3 tbsp pure maple syrup, 2 tbsp rice vinegar, and 1/4 cup low-sodium chicken broth to create the glaze.

Heat 1 tbsp vegetable oil in a large cast-iron skillet or Dutch oven over medium-high heat. Add the velveted ground pork, breaking it up with a wooden spoon. Cook for 7 to 8 minutes until completely browned and cooked through.

Using a slotted spoon, remove all the cooked pork from the skillet and transfer to a clean bowl, leaving about 2 tbsp of pork fat in the pan.

Reduce the skillet heat to medium. Add 4 minced garlic cloves and 1 tbsp minced ginger; sauté for 1 minute until fragrant, ensuring they do not burn.

Add the shredded green cabbage and 1/2 tsp salt to the skillet. Cook for 6 to 8 minutes, stirring frequently, until the cabbage is deeply caramelized, tender, and soft enough for toddlers to easily chew.

Pour the prepared soy-maple glaze into the skillet with the cabbage. Stir well to deglaze the bottom of the pan, scraping up any browned bits, and let the sauce bubble and reduce for 1 to 2 minutes.

Return all the cooked pork back to the skillet. Toss thoroughly to coat the pork and cabbage in the velvety glaze, heating everything together for 2 minutes.

Remove the skillet from the heat. Stir in 1 cup torn fresh basil leaves, 4 chopped green onions, and 1 tbsp toasted sesame oil until the basil is wilted and fragrant.

Divide the mixture exactly in half. Serve one half for tonight's dinner (serves 4). Allow the remaining half to cool completely, then transfer to an airtight container and refrigerate for the Day 4 leftover remix.