500g pork shoulder chopped into 4cm. chunks
1 medium yellow onion diced
1-2 carrots cut into small circles, or half moons if the carrots are quite large
1 head (or less) cabbage chopped into approximately 4cm. squares.
2-4 Tbsp butter
1/4 cup chicken stock
150ml thickened cream to taste
salt & pepper to taste

Brown your pork and onions. Heat your medium pan/skillet on medium high heat with a bit of oil or butter on the pan. Add your pork and cook until it is nicely browned. Season with salt and pepper. Add 1 Tbsp of butter to the pan with pork and add your diced onions. Cook for 3-5 minutes until the onions are softened.

Dissolve your bouillon cube in a quarter cup of boiled water until fully dissolved, add your dissolved bouillon to the pan with the pork and onions, along with the rest of the boiled water. Make sure all the meat and onions are about half covered in liquid, you may need to add some extra water. Cover your pan and let the meat braise at medium heat for up to 1½-2 hours or until it is melt-in-your-mouth soft.

Meanwhile, heat your bigger non-stick pot to medium heat and melt 1 Tbsp of butter. Add your carrot and fry for 3-5 minutes until slightly golden. Add 2 more Tbs of butter to the pan and start adding your cabbage. Keep stirring and adding the rest of your butter and cabbage. The goal here is to lightly cook your cabbage, so it is more steamed than fried. It should be softened but not mushy. Cook for about 10 minutes.

When the meat is soft, add the contents of your pan into the pot with the cabbage carrots. Stir to combine and add your heavy cream to taste. I find about a quarter cup of cream is usually enough, but you can adjust to taste. Cook on medium heat for about 5-10 minutes to let the flavors combine and heat through. Season with salt and pepper to taste. There should be more cabbage than liquid, just enough to keep it saucy and moist.

Eat in a bowl with a spoon.