Begin by trimming the pork shoulder into bite-sized pieces, then chop your cabbage, carrots, and onion. Mince the garlic to infuse the dish with flavor.

In a large pot, heat a splash of olive oil over medium heat. Add the pork pieces, cooking for about 5-7 minutes until golden brown and slightly crispy on the edges.

Add the chopped onion and garlic to the pot, stirring for an additional 2-3 minutes until they’re fragrant and the onion is translucent.

Toss in the cabbage and carrots, stirring everything together. Cook for 4-5 minutes until the cabbage starts to wilt and soften.

Pour in the chicken broth and add the bay leaves and thyme. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 1 to 1.5 hours, stirring occasionally.

After simmering, check the stew for flavor and tenderness. The pork should be tender and the vegetables well incorporated; simmer longer if needed.

Remove bay leaves before serving. Ladle the stew into bowls and garnish with fresh parsley. Enjoy this warm, cozy dish with crusty bread on the side for dipping.