Gingered Cabbage Soup with Pork and Potatoes

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Ingredients

1. 2 tablespoons butter
2. 1 onion, chopped
3. 1 tablespoon minced fresh ginger, plus one 2-inch piece, peeled, halved lengthwise, and smashed
4. 3/4 pound green cabbage (about 1/4 head), shredded (about 3 cups)
5. 1 1/2 quarts canned low-sodium chicken broth or homemade stock
6. 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
7. 2 teaspoons salt
8. 1 pound pork tenderloin, cut into approximately 1 1/2-inch-long-by-1/4-inch-wide strips
9. 2 teaspoons lemon juice
10. 1/4 cup chopped fresh parsley

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