Sautéed cabbage

1 head of cabbage
1 tablespoon butter and canola oil
1 large carrot
1/4 cup chicken stock or kalua pork jus
S&p to taste

Shred cabbage and grate carrot. Add 1 tablespoon each of butter and canola oil to a large stainless steel saute pan. Heat pan until very hot. Add cabbage and brown slightly. Cook on medium-high for 3 minutes tossing the cabbage to cook evenly. Add chicken stock or jus from Kalua pork, cover and simmer for 3 minutes. Add in carrot and cook for 3 more minutes. Serve with kalua pork and pearl rice.