1 pint plain shoulder
3 carrots, peeled, medium skinned and finely chopped
1/4 cup chopped capers
1/4 cup chopped sea salt (see directions in pork and beans)
1 clove garlic, chopped
1 onion, peeled, minced
3 tablespoons olive oil
2 tablespoons ginger juice
3/4 teaspoon ground nutmeg
4 bay leaves
Place salted cabbage in a steamer over 1 inch of boiling water; cover and continue boiling for 1 minute. Drain and cool.
Preheat oven to 450 degrees F (230 degrees C).
Parboil cabbage for 20 to 30 seconds, then fried until crisp parallel to the bone. Stir cabbage pile into 2 dish or bowl; add salt, garlic, onion, oil, ginger juice, nutmeg and bay leaves. Sprinkle chops with vegetable and season with nutmeg, bay leaves and pepper.
Slice thinly, cube and spoon into 10 sauce or oil-filled bowls. Pour hot water over cabbage. Stir with fork until heated through, 1 minute. Serve hot with warm cooking oil.