Heat the oven to 375°F.

• If using, let the butter come to room temperature.

On a sheet pan, drizzle the grapes with 1 to 2 teaspoons oil and season with salt. Roast until the grapes begin to collapse and caramelize, 20 to 25 minutes.
While the grapes roast, prepare the pork and cabbage.

• Pat the pork dry with a paper towel; season with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, turning once and pressing occasionally with the back of a spoon or spatula to ensure the meat cooks evenly, until browned but still faintly pink within, 4 to 5 minutes per side. Transfer to a plate. Do not clean the pan.
While the pork cooks, prepare the cabbage ingredients.

• Peel and finely chop the shallots.
• Grate or peel and finely chop enough ginger to measure 1 teaspoon.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Cut away any core from the cabbage; coarsely chop the cabbage.

In the same pan used for the pork, if dry, add 1 tablespoon oil; warm over medium heat until hot but not smoking. Stir in the shallots, ginger, and garlic and cook until fragrant, about 1 minute. Add the cabbage and coconut aminos and season with salt and pepper. Cover and cook, stirring occasionally, until the cabbage is just tender and most of the liquid has evaporated, 12 to 15 minutes.
While the cabbage cooks, prepare the paprika butter.

• Strip the parsley leaves from the stems; coarsely chop the leaves.

In a small bowl, using a fork, mash the butter or stir 1 tablespoon oil with the parsley and paprika. Season to taste with salt.

Transfer the pork to individual plates. Top with the paprika butter and serve with the cabbage and grapes.